Late spring and summer is rhubarb season! We love to eat rhubarb throughout the summer in the form of pies and different desserts. I have usually had rhubarb crumble pies that are absolutely delicious. I tried this gooey and caramelized version of the rhubarb pie the first time when my mother-in-law made it and it’s even more delicious than the traditional crumble pie. The taste is a perfect balance of sweet and sour complemented by the caramelized dough. Absolutely perfect with vanilla sauce or vanilla ice cream.
Ingredients
400 grams rhubarb
125g butter
0,5 dl cream
0,5 dl light syrup
2 dl oats
1,5 dl sugar
1,75 dl flour/gluten free flour
0,5 tsp baking powder
1tsp vanilla sugar
Vanilla ice cream or vanilla sauce to serve the pie with
Instructions
1. Set up the oven to 150°C. Butter a pie form. Wash the rhubarb and cut into small pieces. Spread the rhubarb pieces in the pie form.
2. Add cream, syrup and butter into a small sauce pan. Heat up until the butter has completely melted.
3. Add the rest of the ingredients to the butter mixture and stir until even.
4. Cover the rhubarb with the dough mixture and bake in the oven in the middle level for 45 to 50 minutes until golden brown and caramelized on top. (Do not take out too early!)
5. Let cool down and serve with ice cream or vanilla sauce.
