All rhubarbs taste marvelous, but when it comes to outer beauty, there are differences. Huge differences.

There are the elegant ones, that have beautiful pink or red stalks and make gorgeous looking pastries, chic pale pink drinks and intense coloured jam. You know, the ones that tend to end up on the pages of food magazines.

And then there are the clumsy country cousins, that have raw-looking green stalks and make most baked or cooked things not-so-pretty.

In my garden, we have the ugly ducklings growing. But on the co-op field, we definitely have some beauties.


200g soft butter
1,5 dl sugar
1 egg
4 dl wheat flour
1 tsp baking powder

200g sour cream
1 egg
1 dl sugar
6 dl rhubarb stalks cut into pieces
  1. Cream the soft butter with sugar.
  2. Add the egg and mix thoroughly.
  3. Mix the dry ingredients together and add to the butter mixture.
  4. Divide the batter evenly on bottom and sides of a pie form.
  5. Mix sour cream together with egg and sugar.
  6. Put half of the rhubarbs on the bottom, pour over the sour cream mixture and then add the rest of the rhubarbs.
  7. Bake ca. 30 minutes in 200°C.

No matter the looks, to me this pie tastes the best after having spent the night in fridge.

Aino disagrees strongly.

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