Rhubarb Pie

An easy recipe for a delicious rhubarb pie, summery and with a sharpish flavour, which I love. This pie is actually prepared during summer and spring here in Sweden, and comes always served with custard.

Ingredients:
2 rhubarb stalks
2 tablespoons of potato starch
0.75 dl of sugar
1 or 2 teaspoons of cinnamon
1.5 dl of soy / rice / almond milk
4 dl of all purpose flour
1 teaspoon of baking soda (for the “rising”)
1 dl of grated coconut
1 dl of sugar
150 gr of margarine

Method:
Turn the oven on to 225°C. Remove 150 gr of margarine from the fridge earlier, so that it’ll be soft. Cut the rhubarb into pieces (about 1-2 cm) and place them in the cake tin. Sprinkle with a layer of 2 tablespoons of potato starch, 0.75 gr of sugar and a teaspoon or two of cinnamon. For the dough, mix 4 dl of flour, 1 dl of sugar and 1 dl coconut; add margarine, cut into pieces, and milk, which you’ll whip with an electric whisk. There’s also a “crumbled” version of this pie, prepared in the same way; but not using the milk, the dough results sort of “flaked”, and you sprinkle the flakes on top of the cake itself (and, also, you don’t use the baking soda)

Chef: Eroenegativo from VeganBlog

1. ken 12 August 2011 at 13:43

   

   this is wonderful!! looks very rich in fruit, I’d love to taste it