Rabarbrapai – Norwegian Rhubarb Pie with Crumble Topping

I love baking with seasonal ingredients, and probably the one season I look forward to the most is rhubarb season! I love simply stewing rhubarb with some sugar and eating it over yoghurt or ice cream – in fact I’ve been having this little dessert each night since the first day I spotted rhubarb in the shops here again. But I had a bit of extra time over the weekend so I decided to make a rabarbrapai, or Norwegian rhubarb pie.

Now, my all time favorite rhubarb pie is this meringue topped rhubarb pie, but I’m staying in a cabin right now and don’t have an electric mixer or pie form, so this time I opted for an easier, more rustic – but equally delicious! – rhubarb pie. I adapted this Norwegian recipe for a rhubarb pie with a delicious buttery crust and thick pie crumble topping.

This pie tastes great served warm out of the oven with ice cream, but my cabin doesn’t have a freezer either, so this time I served it with vanilla quark, which was also very tasty! Plus the pie itself is so rich, it’s nice to serve it with a lighter side like quark or Greek yoghurt.

Tips

The pie crust, filling and topping are each made separately, but you can go ahead and use the same mixing bowl for each step.

You can use a food processor, pastry cutter or simply a fork to mix together the flour, sugar and butter for the pie crust. Then add the water and press the dough together until it forms a solid ball. The dough will feel dry at first, but if you keep pressing it should come together into a ball.

Then use your hands to press the dough into the bottom and edges of your pie pan. I didn’t have a pie form so I used a casserole dish lined with baking paper. It didn’t look quite as pretty, but it worked just fine!

Rinse the rhubarb and cut off the ends and chop it into small pieces. Then add it to your mixing bowl with the cornstarch and sugar and stir until it’s evenly coated.

Add this rhubarb mixture on top of your pie crust, spread evenly.

And finally make the crumble topping by mixing the flour, sugars, and vanilla in your mixing bowl. Melt the butter and mix it in with the dry ingredients until you have a wet dough.

Use your hands to distribute the topping in small clumps across the top of the rhubarb. Bake the pie on a low rung of your oven for about 1 hour and 10 minutes. If the top starts to get too dark you can cover it with aluminum foil.

You can serve the pie warm with ice cream, or cold as is. Enjoy!

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.