desserts / deserti / jälkiruoat

Summer Rhubarb Pie / Ljetna pita od rabarbare / Kesäinen Raparperipiirakka

The summer is at the wonderful point when the garden is full of ripe fruits and vegetables. Ružmarin’s parents have an amazing garden that keeps our stomachs full and puts smiles on our faces, plus we love eating something we picked on the same day. This recipe is perfect to enjoy on a beautiful summer day, or in the evening after the midday heat has passed. We made this pie for our moving back party last week and it was a great dessert after burgers and roasted veggies from the garden. It was a rhubarb first-timer for many of our friends, and they were quite surprised when the celery-looking pie actually tasted so good!

Rhubarb has a tartness that goes nicely in pies, but remember to just use the stalks as the leaves are poisonous. You don’t have to feel very guilty after eating a slice of this pie either, the crust uses oatmeal and there is limited sugar in the filling, as long as you take it easy with the cream ;)rhub
r1

(inspiration for our rhubarb pie came from K-ruoka, and the creamy topping from Smitten Kitchen)

  • 3 dl flour
  • 1,5 dl rolled oats
  • 3/4 dl brown sugar + 3 tbsp for topping
  • 1,5 tsp baking powder
  • 3/4 tsp cinnamon
  • 135 g butter
  • 2 eggs
  • 500 g rhubarb
  • 1/2 cup mascarpone
  • 1/2 cup whipping cream
  • 2 tbsp sugar
  • 1/4 tsp vanilla sugar
  • 3 dl brašna
  • 1,5 dl zobenih pahuljica
  • 3/4 dl smeđeg šećera + 3 žlice za posipavanje
  • 1,5 žličice praška za peciva
  • 3/4 žličice cimeta
  • 135 g maslaca
  • 2 jaja
  • 500 g rabarbare
  • 1/2 šalice mascarponea
  • 1/2 šalice vrhnja za šlag
  • 2 žlice šećera
  • 1/4 žličice vanilin šećera
  • 3 dl vehnäjauhoja
  • 1,5 dl kauraleseitä
  • 3/4 dl fariinisokeria + 3 rkl kuorrutukseen
  • 1,5 tl leivinjauhetta
  • 3/4 tl kanelia
  • 135 g voita
  • 2 kananmunaa
  • 500 g rapaperia
  • 1/2 kuppi mascarpone
  • 1/2 kuppi vispikermaa
  • 2 rkl sokeria
  • 1/4 tl vanilliinisokeria


r2

  1. Preheat the oven to 180 °C.
  2. To make the crust, first combine flour, oats, brown sugar, baking powder and cinnamon in a large bowl. Add melted butter and eggs, beating until even.
  3. Butter a large pie dish (ours was 28 cm and with a high edge so you can squeeze in lots of rhubarb). Press the batter evenly into the dish and set aside.
  4. Slice the rhubarb into small pieces, place on top of the batter and sprinkle with 3 tbsp sugar. If you’re using lots of rhubarb, which we whole-heartedly recommend, you might want to lightly mix it about half way through the baking so it cooks evenly and the tops don’t dry out.
  5. Bake for about 45 minutes. Depending on the size of the dish and the thickness of the crust, the pie is ready when the crust is separating from the sides and the rhubarb gets soft.
  6. Right before serving, whip up all the ingredients for the topping together until creamy. Serve with the pie.
  1. Zagrijte pećnicu na 180 °C.
  2. U velikoj zdjeli pomiješajte brašno, zobene pahuljice, šećer, prašak za peciva i cimet. Dodajte maslac i jaja, te dobro izmiksajte.
  3. Namastite veliki kalup za pitu (naš je veličine 28 cm i s visokim rubom za puno rabarbare). Utisnite tijesto ravnomjerno u kalup.
  4. Narežite rabarbaru na komadiće, raspodijelite po tijestu i posipajte ostatkom smeđeg šećera. Ako koristite puno rabarbare kao u receptu, lagano promiješajte rabarbaru otprilike na pola pečenja da se ispeče ravnomjerno i ne isuši.
  5. Pecite oko 45 minuta, ovisno o veličini kalupa i količini rabarbare. Pita je gotova kad se odvaja od rubova i rabarbara je omekšala.
  6. Prije serviranja izmiksajte mascarpone, vrhnje za šlag, šećer i vanilin šećer u kremu. Poslužite s pitom.
  1. Lämmitä uuni 180 asteeseen.
  2. Sekoita jauhot, kauraleseet, sokeri, leivinjauhe ja kaneli. Lisää sulatettu voi ja muna, sekoittaen että taikina muodostuu.
  3. Voitele iso piirakkavuoka (käytimme 28cm halkasijaista vuokaa jossa oli korkeat reunat. Näin saatiin mahtumaan paljon raparperia). Levitä taikina tasaisesti vuokaan.
  4. Pilko raparperi pieniksi paloiksi ja ripottele palat taikinan päälle. Ripottele vielä kolme ruokalusikallista sokeria palojen päälle. Jos käytät paljon raparperia, joka on toki hyvä idea, voit hellästi sekoittaa paloja kesken paistamista ettei päällimmäinen kerros kuivahdu.
  5. Paista piirakka 45 minuuttia uunissa. Koska löytyy monia erinlaisia vuokia piirakka on valmis kun piirakan kuori irtoutuu vuoasta ja raparperi palat ovat pehmeitä.
  6. Ennen tarjoilua sekoita mascarpone juusto, vispikerma, sokeri ja vanilliinisokeri. Tarjoile piirakan kanssa.
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