Rhubarb Cardamom Pie with Oat Topping
recipe

A delicious rhubarb-cardamom pie that combines the fresh taste of rhubarb with aromatic cardamom, topped with a sweet oat crust. Perfect for coffee breaks or dessert.
Preparation Time: 45 minutes
Serving Size: 8-10 servings

Ingredients:

- Base:
- 2 eggs
- 1½ dl sugar
- 1½ dl oats
- 1½ dl all-purpose flour
- 1 tsp baking powder
- ½ dl (50 g) melted butter
- 1 dl sour cream or yogurt
- Oats for greasing the baking dish
- About 5 dl chopped rhubarb
- Oat Topping:
- 100 g melted butter
- 1 dl sugar
- 1 tsp ground cardamom
- 2½ dl oats
- 1 tbsp all-purpose flour
- ½ dl milk

Instructions:

1. Melt the butter and let it cool.
2. Grease a pie dish (about 28 cm in diameter) and sprinkle oats on the bottom.
3. Beat room temperature eggs and sugar until fluffy.
4. Combine oats, flour, and baking powder. Mix the dry ingredients into the egg-sugar mixture.
5. Add the melted butter and yogurt, mixing until smooth.
6. Pour the batter into the pie dish and evenly distribute the rhubarb pieces on top.
7. Bake at 200°C (392°F) in the middle of the oven for 15 minutes.
8. While baking, prepare the oat topping. Melt butter in a saucepan, then add sugar, cardamom, and oats. Mix until smooth, then gradually stir in flour. Finally, add milk and bring to a boil for a moment.
9. Spoon the oat topping over the partially baked pie and continue baking for about 10 minutes, until the topping is golden brown.
10. Serve warm on its own or with vanilla ice cream.
Nutritional Information (per serving, approximate):
- Energy: 280 kcal
- Protein: 4 g
- Carbohydrates: 38 g
- Fat: 12 g
- Fiber: 2 g

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