Kate posted:

> FINNISH RHUBARB PIE
> (Raparperipiirakka)
>
> Dough:
> 5 dl milk
> 2 dl sugar
> 50 g yeast
> 200 g butter
> ~1 kg flour
> 1 egg
> 1 t. salt
> 1 T. cardamom
>
> Filling:
> 5 dl sliced rhubarb
> 2 dl cream
> 2 dl quark
> 1 dl sugar
> 2 eggs
> 1 t. vanilla sugar
>
> Dissolve the yeast into lukewarm milk in a mixing bowl. Add the sugar,
> salt, cardamom, and egg and stir ingredients together. Add half of the
> flour and knead into a soft dough. Mix soft butter into the dough and add
> as much of the remaining flour as is needed. The dough is ready when it
> no longer sticks to the bowl or to your fingers. Cover the mixing bowl
> with a kitchen towel and prove in a warm place for approximately 30
> minutes. Pour the dough onto a floured baking board, knead, and roll out
> with a rolling pin into a thin sheet (slightly bigger than a baking tray).
> Place the sheet onto a baking tray covered with a greaseproof paper. Trim
> the edges. (From the extra dough you can form crosswise strips to
> decorate the top of the pie). Prove for 30 minutes. Place the rhubarb
> slices onto the sheet. Stir together the sour cream, quark, sugar,
> vanilla sugar, and eggs in a mixing bowl and pour the mixture over the
> rhubarbs. Raise the edges. Decorate the top of the pie with crosswise
> stripes. Brush the dough with beaten egg. Bake the pie at 175C-200C for
> approximately 30 minutes, until the crust is golden brown. Serve the
> Rhubarb Pie cold with a cup of tea.

Very interesting! I bet the rhubarb and cardamom go together fantastically.
Thanks!

Bob