I love May. Not only is it my birthday month, but it also brings both the American Mother's Day and the Swedish Mother's Day. Lot's of gifts, treats and moments to celebrate! And in May, the ways to celebrate are so joyful and easy. Yesterday on Mother's Day we woke up and drove to our favorite breakfast place. When we got home it was still morning and we had all of the day left to enjoy. I love that feeling. I didn't really have any plans for the day but we started outside and just kind of took the projects that called for us. The tomatoes got planted. That poor red currant bush that died last fall got dug up and I also dug up a planting area next to the house that's been an eye sore for the past few years. I'm going to get some pavers and line it up and plant some new nice shade plants there. This time of the year is so full of anticipation for what's to come and so much excitement and energy, don't you think?
I realized that the rhubarbs were big enough already to pick, so we made the season's first rhubarb pie as an afternoon snack. The spring rhubarbs are so tender, this is really the time to enjoy them. If there was ever such a thing as a national dessert, Rhubarb pie would definitely be Sweden's. Growing up it was actually a problem for me because I never liked it much. But everyone else seemed to and this time of year, any time you went to see someone they would have one waiting, right out of the oven, thinking they were offering you the best surprise imaginable. I'd eat politely, but I actually struggled to get it down. This recipe has actually changed it all for me though. It's got a crumbly topping with freshly ground cardamom in it and it just makes all the difference. If you haven't tried a rhubarb pie with cardamom topping I strongly suggest you do very soon!
Rhubarb pie with cardamom topping
For the pie crust
1.3 cups or 3 dl flour
2 tbs sugar
1 tbs vanilla (vanilla sugar or vanilla extract)
1/2 cup or 125 g of butter
1 egg yolk
Mix the dry ingredients together. Then distribute the butter evenly in the flour mixture. Add the egg yolk and combine until it forms a dough. Flatten it in your pie dish and let rest in the fridge for 30 mins.
For the Rhubarb filling
1 pound / 500 g chopped rhubarb
0.6 cups / 1.5 dl sugar
2 tbs corn starch
While the dough is resting in the fridge, mix 1/3 of the sugar with the chopped rhubarb. Meanwhile, turn the oven to 400 F or 200 C.
After 30 mins, bake the pie crust in the oven for 10-12 minutes. While that's baking, pour the liquids from the rhubarb, then add the rest of the sugar and the corn starch and blend.
For the cardamom topping
2-3 tbs or 25 g melted butter
0.5 dl flour
2 tbs sugar
1 tsp freshly ground cardamom seeds.
Blend the ingredients for the cardamom topping together.
Take the pie crust out of the oven and pour the rhubarb filling in. Distribute the cardamom topping over the rhubarb and bake again for another 20 minutes.
Serve warm with vanilla ice cream or whipped cream.