We have a fantastic rhubarb plant in our garden, we try to use it as much as we can during the summer. Rhubarb pie is absolutely a favorite during summer, easy and incredibly good. This pie has a Persian touch with cardamom and rose water, a fantastic combination I have to say. One can exclude it of course but be brave and dare a little! The pie also contains some nuts that can be excluded if you are allergic. I found the basic recipe online many years ago but can’t find it back now. What I have added is cardamom, rose water and nuts.
For 6 people
500 grams of rhubarb cut into smaller pieces (about 1 cm)
2 teaspoons of sugar
150 grams of melted butter
0.5 dl syrup (light or dark does not matter)
1 dl heavy cream
1 teaspoon of rose water
2 dl of wheat flour
2.5 dl oatmeal
1 teaspoon baking powder
2 dl of sugar
50 grams of chopped or ground nuts (hazelnut, almond or whatever you have at home)
- Heat the oven to 175 degrees (Celsius) 347 Fahrenheit.
- Wash and cut the rhubarb into 1 cm (0,39 inches) thick slices, place it in a pie form.
- Sprinkle 2 teaspoons of sugar over the rhubarb and let it rest for a while.
- Mix flour, oatmeal, baking powder, sugar, cardamom in a bowl, set aside.
- Melt the butter and add syrup, cream, stir until everything is very well mixed. Remove the pan from the heat, add the rosewater.
- Pour the mixture over the dry ingredients, mix well.
- Pour the topping over the rhubarb.
- Put the pie in the oven for about 25 – 30 minutes or until the topping has got a nice color.
It can be served hot or cold. Serve with vanilla custard or ice cream.