Rhubarb Pie

I made one of my favourite pies, rhubarb pie, last weekend. I used a recipe from "Gyldendals Nye Store Kokebok" (a huge norwegian recipe collection), but adjusted it a little bit. I didn't have quite as much rhubarb as the recipe requested, so I ended up with a quite mild rhubarb taste. If you prefer a stronger, more dominant rhubarb taste, then go for some more rhubarb than I used. 

Keep in mind that I've used the measurements that I'm used to (deciliters, grams, ect.) If you have any questions regarding this, please leave a comment. I'll be happy to help you out. 

Ingredients:

Dough 

3 dl flour

1/2 dl sugar

1/2-1 tea spoon vanilla sugar

a pinch of salt

100 g butter

1 egg

Filling

300 g rhubarb, diced

1/2 dl sugar 

1 tea spoon potato flour

vanilla custard

Meringue

2 egg whites

1 dl sugar

 Start off with making the dough. Keep in mind that this dough has to rest for approximately one hour in the refrigerator for best results.

This dough can easily be made directly on your kitchen counter. Make a pile of the flour, and mix it with sugar, vanilla sugar and salt. Cut the butter into small pieces and mix it with the flour. Make a hole in the middle of the flour pile, then whisk the egg and pour it into the hole. Mix the dough quickly with you hands until it is smooth. The wrap it in plastic and leave it in the refrigerator.  

Now preheat the oven to 225 degrees celcius. While the dough is resting, you can prepare the filling. Put the cut rhubarb pieces in an ovenproof dish. Mix potato flour and sugar, and add it to the rhubarb. Cover the dish with aluminium foil and leave in the lowest part of the oven for about15 minutes. The rhubarb should be tender and sweet when it is done.

When the dough is ready, you can start making the crust. Use a 24-26 cm diameter greased pie plate. Place the dough in the middle of it and press it flat with you hands. Spread the dough until the whole pie plate is covered. Then bake the crust approximately 15 minutes (same position and temperature as the filling).

When the crust is done and cooled, fill it with vanilla custard and rhubarb. Beat the 2 egg whites until foamy. Add sugar small portions while you continue beating the eggs. When the mixture is white, smooth and airy, it's perfect. Decorate the cake as you want with the meringue. Increase the oven  temperature t 250 degrees celcius. Leave the pie in the oven until the meringue is golden. Keep an eye on it! You don't want to have burned meringue on your cake, do you? 

Now enjoy you tasty rhubarb pie!

Recipe translated and adjusted from "Gyldendals nye store kokebok" , 1995