Spring is slowly arriving in Austria. Birds are going crazy, and first, wood garlic leaves are poking their heads up from the forest soil. One sure spring sign is that my vegetable Hadler has rhubarb for sale. Today was the day! I managed to get some fresh rhubarb. It’s still grown in the greenhouse, but still. I love it.

The following pie recipe is one of my favorites. This simple recipe was initially written by Katariina Pylsy. Owner of Maisemakahvila. Maisemakahvila is situated in Finland close to Hämeenkyrö.

This recipe went viral on Finnish social media a couple of years ago. I don’t wonder why? It’s simple and fast to make. A big plus is that this same recipe works with many other fruits and berries.

Rhubarb pie from the landscape café

One tray

Crumble mixture

• 8 dl wheat flour
• 3 dl sugar (I used 2 dl myself)
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp vanilla sugar
• 1 tbs crushed cardamom
• 1 tbs cinnamon
• 250 g melted butter

Pie crust

• 2/3 of the crumb mixture
• 2 dl buttermilk/yogurt/sour cream
• 1 egg

Pie filling

• 1 l rhubarb, diced
• 500 g quark, Greek yogurt or sour cream
• 2 dl sugar
• 2 eggs
• 3 tsp vanilla sugar (1 tsp cinnamon)

For the pie crust surface take 1/3 of the crumb mixture on side

1. Mix the dry ingredients of the crumb mixture. Add melted butter and mix thoroughly. Set aside 1/3 of the crumb mixture for the surface of the pie.

2. For the pie crust, mix buttermilk and egg and add them to the crumb mixture. Spread the dough on a high-edged tray or large pan lined with baking paper.

3. Wash and chop the rhubarb. I never peel rhubarb. Sprinkle the rhubarb over the crust.

4. Mix the filling ingredients and pour the filling over the rhubarb.

5. Sprinkle the remaining 1/3 of the crumb mixture on top.

6. Bake the rhubarb pie at 175 degrees Celsius for about 45-50 minutes.