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Tuesday, May 31, 2011

Rhubarb tart -- raparperi-torttu

This year I decided that the rhubarb plant that I put in the ground (bare root) about 5 years ago was big enough to pick a few stems.  I found this recipe in a new cookbook that I bought a couple of weeks ago, Nordic Bakery Cookbook by Miisa Mink.  It is a cookbook from a bakery in London and the author is Finnish.  Gorgeous photos in the book!

Here is a photo of my little rhubarb plant.  I wish I had put more in the ground back when I planted this!
I barely got enough rhubarb to make the tart.

Remember that when you are cooking with rhubarb, only the stems are edible, the leaves are actually poisonous.

Here are the ingredients I used for the tart base, which is almost like a cross between a cookie and a pie crust.

1 1/3 cup flour (3 dl)
1 teaspoon baking powder
6 1/2 tablespoons softened butter
1/2 cup sugar (1 dl)
1 egg yolk

Preheat the oven to 400 F (200 C).

First, mix the flour and baking powder together.  Then I used my fingers to mix the softened butter into the flour until it made pea-sized lumps.  You could also use a pastry blender, but I like to use very clean hands.  Mix this very well, working the butter into the flour.  When the butter melts as you bake it, this leaves the crust light and flaky.  This is the same method used to make American biscuits.

In the next photo, you can see the texture of the pea-sized lumps.  Next, I mixed in the egg yolk and sugar.  It made a very crumbly dough.

I pressed the dough into a tart pan with a removable bottom.  If you don't have one of these, you could just put it in a pie pan and press the dough partially up the sides.

For the filling, mix10 oz (280 grams) rhubarb (I doubt I had that much!) with 2 tablespoons brown sugar.  Spread this in the tart pan.

Next, for the topping, combine 3 tablespoons softened butter with 1/3 cup sugar (3/4 dl) and 1/2 cup rolled oats (1 dl).  Sprinkle this evenly over the top.

Bake at 400 F (200 C) for 30 minutes or until golden brown.

This was a wonderful dessert, the tartness of the rhubarb is a perfect with the sweetness of the brown sugar.  The only one in the family who didn't enjoy it was my 7 year old son--he just couldn't get past the fact that there were green bits in his dessert!

Next time I make this, I may give my poor little rhubarb plant a break and try substituting wild blueberries, raspberries, or even granny smith apples.  It would be delicious with any kind of tart fruit.  My daughter even suggested that it would also be terrific with no fruit at all.

It would be even better with a little whipped cream on top!


  1. This is my new favourite blog. So glad to have found you.

    I'm in a similar position - married a Finn, living in Australia, trying to re-create for my husband and for our daughter.

    I pre-ordered this book and funnily enough, this is the first recipe that my husband wanted me to make. Looks great!

    (I've also tried the almond twists, which were gobbled up in seconds. Have you made those?)

    Looking forward to reading more of your posts. So glad you have this dedicated website. Kiitos! :)

  2. Elizabeth, I noticed that you don't have a recipe for Finnish rieska (flatbread) in your bread section, so I'm sharing my mom's recipe with you.

    RIESKA (makes 2 flatbreads)
    3 1/2 c. white flour
    3/4 c. whole wheat flour
    3 T. sugar
    1 1/2 c. buttermilk
    1 scant tsp. baking soda
    2 tsp. baking powder
    2 tsp. salt
    1 cup mashed potatoes (my mom uses prepared instant if she doesn't have fresh on hand)
    1/2 c. shortening

    Mix flour and sugar together. Add shortening. Add mashed potatoes and buttermilk. Cut dough in half. Roll out not too thin. Prick on both sides. Bake at 375 degrees until brown, about 30 minutes. [note: she bakes both loaves on a cookie sheet lined with a Silpat] Here's another rieska recipe from Anne Heinonen via Taste of Home. It's basically the same but makes one flatbread:


  3. OH NO... Are you done???

    I love what you have done so far. Beautiful art. Please consider posting some of your back stock...

    Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you d0. Great photos makes it seem like anyone can replicate the recipe!

    I am asking, would you please consider posting a few of your favorite recipes on

    It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

    in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

    Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!

    Please take a look. If you have any ideas or questions, please do not hesitate to write


  4. Thanks to everyone for the kind comments, you are inspiring me to blog again!!!

    I'll try the recipe soon, it sounds great! My husband loves rieska of all types.

    I've started a new facebook page if you are interested in discussing recipes with me or seeing a visual index of my past blogs (I'm adding to it all the time). You can find it at

  5. Judith, I must have forgotten to tag my potato rieska post. It is here:

    But it uses rye instead of wheat flour, I'd still like to try yours.

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