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Juhannuksen raparperipiirakka - Midsummer's Rhubarb Tart

Posted Jun 23 2013 12:00am

Finland and other Nordic countries are celebrating Juhannus (Midsummer) this weekend. Although we are in the middle of winter here in Sydney, I felt like making a special treat for the occasion. This rhubarb tart felt quite indulgent, but perfect for a rainy winter's day. Of course it wouldn't be out of place in a summery Finland either.

The recipe reminded me of 'Mamma's Berry Tart' , another old favourite of mine, but the base in this rhubarb version was quite different. I used thick Greek yoghurt for the filling and that worked well. The sourness of rhubarb balances the sweet crust.



Juhlimme juhannusta täällä talvisessa Sydneyssä raparperipiirakan voimin. Takana on aika raskas työviikko sairasteluineen, joten piirakkaherkku tuli tarpeeseen. Jatkan viikonloppua viltteihin kääriytyneenä, kirjoja lueskellen ja kuumaa mehua juoden. Ihanaa juhannusta sinne Suomeen!




Midsummer's Rhubarb Tart (Recipe adapted from Kotiliesi )
150g butter 125g caster sugar 1 egg 50ml water 200g plain flour 1 teaspoon ground cardamom 1/4 teaspoon ground vanilla 1 teaspoon baking powder
250g rhubarb pieces 40g caster sugar 2 eggs 200g thick Greek yoghurt, strained 1/4 teaspoon ground vanilla
1. Preheat the oven to 200C and grease a pie dish (25cm). 
2. Beat soft butter and sugar in a bowl. Add egg, water and flour mixture. Stir well to combine. Spread the mixture on the bottom and the sides of the dish.
3. Spread rhubarb pieces on the bottom of the base and sprinkle sugar on top. Whisk eggs and yoghurt in a bowl, flavour with vanilla. Spread this mixture evenly on top of the rhubarb. Bake for about 30 minutes or until the crust is golden and the filling has set. Leave to cool before serving. You could serve this with vanilla ice cream, but I think it was sweet enough on its own.
Other Midsummer treats : Crepe cake  
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