On the nose the summer, which means that this was the season of Tartu and pies rhubarb. It would seem so strange nondescript vegetable (Dada, it is a vegetable, but it is prepared and used as a fruit: used in baking, jam), and taste quite unusual, spicy and very juicy. Excellent combined with spices, baked rhubarb gives any subtle aroma of strawberries and unobtrusive acidity. Pie with rhubarb perfect proof!

Of course, the most popular pastry with rhubarb - are all possible biscuitsTartu, closed pies (dough most often used puff or shortcrust).

Мой пирог с ревенем сочетает в себе нежнейший влажный бисквит и песочную крошку (крамбл). В меру сладкое тесто и кислые нотки ревеня отлично дополняют друг друга.

What I still really liked this rhubarb pie, it's the fact that he seemed to become impregnated for the second day, "reached", and taste become more intense.

Yes, finally, encouraged by those who was not able to find / buy rhubarb: sure, this recipe make a great pie stuffed with plums, apples, pears, seasonal fruits.

Pie with rhubarb: recipe

Ingredients for the dough (for the form 24 cm):

  • butter (room temperature) - 140-150 g;
  • sugar cane - 150 g;
  • eggs - 2 pieces;
  • coconut milk* - 200 ml;
  • wheat flour** - 250 g;
  • ground ginger - 1 tsp;
  • Cardamom (or cinnamon) - 1 tsp;
  • baking powder - 2 tsp;
  • soda - ½ tsp;
  • Fresh rhubarb (or other fruits / berries) - 200-250 g;
  • salt - ¼ tsp;
  • vanilla - to taste.

For a crispy crumb (crumble)

  • sugar cane - 50 g;
  • walnuts - 1-2 handfuls;
  • flour** - 4-5 tb;
  • Ginger - a pinch;
  • Cardamom - a pinch;
  • coconut - 1 tbsp;
  • butter (cold) - 60 of

*It can be replaced by natural / Greek yogurt, fermented baked milk.

**You can use white flour or wholegrain. Also suitable fine oat flour or spelled flour.


Preheat oven to 180 degrees.

In a large bowl, sift the flour, spices, salt, baking soda and baking powder.

In another bowl, mix the ingredients to crumble: Grind the cold butter with the flour, spices, nuts and sugar by passing between the fingers to form "clumps". Remove the crumbs in the refrigerator.

Let's go back to the test: beat butter and sugar until fluffy. Enter the eggs one at a time, continuing to whisk.

Add coconut milk (or yogurt), whisk a little more. Enter the dry mixture in several stages (mixer nozzle is recommended to change to a special or mix thoroughly by hand to test, using a shovel).

Shape Cover the parchment. Rhubarb, chopped finely, add to the bottom. Top Spread the dough.

On top of the dough evenly sprinkle crumb (crumble).

Place in preheated oven and bake 45-60 minutes (check the skewer, it should come out dry!).

Before you get out of shape rhubarb pie, refrigerate it.

Serve with ice cream (Of course, dietary :). Although, I confess, rhubarb pie is incomparable even cold food!

Enjoy your tea!

Pie with rhubarb