Rhubarb Pie

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)



  1. Heat the oven to 175 degrees (Celsius) 347 Fahrenheit.
  2. Wash and cut the rhubarb into 1 cm (0,39 inches) thick slices, place it in a pie form.
  3. Sprinkle 2 teaspoons of sugar over the rhubarb and let it rest for a while.
  4. Mix flour, oatmeal, baking powder, sugar, cardamom in a bowl, set aside.
  5. Melt the butter and add syrup, cream, stir until everything is very well mixed. Remove the pan from the heat, add the rosewater.
  6. Pour the mixture over the dry ingredients, mix well.
  7. Pour the topping over the rhubarb.
  8. 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.


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