Raparperipiirakka

Name: Raparperipiirakka
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Finnish
Ingredients: For base: 150g all-purpose flour, 50g rolled oats, 100g butter, 50g sugar, 1/4 tsp salt; For filling: 600g rhubarb, cut into 2cm pieces, 120g sugar, 2 tbsp cornstarch; For crumble: 80g rolled oats, 60g flour, 60g butter, 50g sugar

Raparperipiirakka (RAH-par-PEH-ree-PEE-rah-kah)

Rhubarb Pie

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 293 kcal

A rustic Finnish rhubarb pie with a buttery oat crumble topping and tart-sweet rhubarb filling, celebrating the first harvest of spring.

Nutrition & Info

Protein 4.0g

Carbs 40.0g

Fat 13.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

pie dish mixing bowl oven

Presentation Guide

Vessel: ceramic pie dish

Garnishes: powdered sugar, fresh rhubarb stalk

Accompaniments: vanilla custard, ice cream

Ingredients

For base: 150g all-purpose flour, 50g rolled oats, 100g butter, 50g sugar, 1/4 tsp salt
For filling: 600g rhubarb, cut into 2cm pieces, 120g sugar, 2 tbsp cornstarch
For crumble: 80g rolled oats, 60g flour, 60g butter, 50g sugar

Instructions

1
Mix base ingredients, rubbing butter into dry ingredients until crumbly. Press into a pie dish.
2
Toss rhubarb with sugar and cornstarch. Spread over the base.
3
Make crumble by mixing oats, flour, sugar, and rubbing in butter. Scatter over rhubarb.
4
Bake at 190°C for 35-40 min until crumble is golden and rhubarb is bubbling.
5
Cool 15 min. Serve warm with vanilla custard or ice cream.

💡

Did You Know?

Rhubarb grows prolifically in Finnish gardens, and the first stalks in May are greeted with the same excitement as the first strawberries.

Chef's Notes

Equipment Tips

pie dish
mixing bowl
oven

Garnishing

powdered sugar, fresh rhubarb stalk

Accompaniments

vanilla custard, ice cream

The Story Behind Raparperipiirakka

Rhubarb thrives in Finland's cool climate and was introduced to Finnish gardens in the 19th century. Raparperipiirakka became a beloved spring dessert, marking the end of the long winter and the return of fresh produce. The addition of oats to the crumble is a distinctly Finnish touch.

🕐 Traditionally enjoyed spring and early summer 📜 Origins: 19th century

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