The rhubarb has been growing like mad the past week thanks the sun and drizzle. It rains a bit more today and the morning was perfect for baking and sowing some lettuce and planting some kale and mangold.
The first rhubarb pie is almost the best – here my recipe! An old recipe with slight changes. This batter makes one tiny and one larger pie.
500 g rhubarb, chopped and steamed with lemon zest, 1/2 tsp lemon juice and 1 tbsp cane sugar
2 eggs, 1 dl caster sugar, 1 dl brown sugar, 1,5 dl butter milk, 1 dl melted butter, 4 dl flower (a mix of plain white and graham), 2 tsp baking powder and a dash of vanilla (I used a small sachet of PanAngeli vanilla)
Topping: 2 dl sour cream or thick yoghurt, 1 egg, 1/2 dl butter milk
Melt the butter. Mix the eggs and sugar. Add the milk and butter. Mix all the dry ingredients and turn into the mixture.
Line two forms and divide the batter into them. Add the rhubarb and pour on the topping. Bake in 200 C for 30 minutes.