Rhubarb Pie

5/30/2015 0 Comments

Rhubarb Pie

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Rhubarb Pie – "Ingegerd's Temptation"- A family favourite that celebrates the wonderful contrast between tart rhubarb and a sweet, caramelised crust.
Filling: Wash, peel and cut about 1 kg of fresh rhubarb into pieces about 3 cm long. Place the rhubarb in a saucepan with 1- 2 tablespoons of cane syrup (or cane sugar if you don't have syrup). White sugar will also work.
Cook very gently over the lowest heat until the rhubarb has softened but still retains some texture. The filling should not become too sweet. The natural tartness of the rhubarb is what makes this pie so special, creating a beautiful contrast with the rich, sweet crust.

Dough: Cream together 125 g butter 2 dl sugar Beat until light and fluffy. Add: 1 egg Continue mixing until smooth and the sugar has dissolved. Then stir in: 2 dl (about 2 small cups) wheat flour, 2 teaspoons baking powder, and mix until you have a smooth dough. Chill it in the refrigerator for a while—it will be much easier to spread later.

Baking: Spread half of the dough into a greased pie or ovenproof glass dish. Bake at 180°C, using mainly bottom heat if possible, until the crust is lightly golden brown. Remove from the oven and let it cool for a few minutes.
Spread the cooked rhubarb evenly over the crust. Roll or gently flatten the remaining chilled dough into a thin layer and place it over the rhubarb. If it's difficult to handle, simply divide it into smaller pieces and lay them across the top.
They will melt together beautifully during baking.
Return the pie to the oven and bake until the top is golden brown. Don't worry if the edges become a little darker—that caramelised flavour is part of its charm.
To Serve: The perfect companion is vanilla sauce folded with about one-third whipped cream. Vanilla ice cream is another wonderful alternative. And don't be shy with the sauce—it is an essential part of the experience.
Enjoy experimenting and making the recipe your own. Every version will be a little different. One day it may even make my grandmother Ingegerd turn in her grave—but I have a feeling she'd secretly be pleased that her pie is still being baked.

"Ingegerds Temptation"
Ingredients:
1 kg fresh or deep frosen rhubarb
125g butter
1 egg
2 cups (1,5 dl) white sugar
2 tsp. of baking soda
2 cups (1,5 dl) of weat flower

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Rhubarb Pie

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