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Ingredients

Adjust Servings:
150 butter, melted
125 g sugar
150 g flour
1 package vanilla sugar
3 eggs
1 tsp leaven
150 g rhubarb
50-70 ml elderflower syrup
1 pinch salt
Rhubarb Pie with Elderflower Syrup

Rhubarb Pie with Elderflower Syrup

Features:
  • Vegetarian
Cuisine:
  • 60
  • Serves 6
  • Medium

Ingredients

  • 150 butter, melted

  • 125 g sugar

  • 150 g flour

  • 1 package vanilla sugar

  • 3 eggs

  • 1 tsp leaven

  • 150 g rhubarb

  • 50-70 ml elderflower syrup

  • 1 pinch salt

Directions

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In Wien, the elderflower blossoms in late May. Huge bushes with clusters of scented white flowers appear in each and every park and yard. Their blossoms are used for the syrup, which is extremely popular here. It is added to pastry, lemonades, cocktails. The today’s most fashionable summer cocktail Hugo is made from elderflower syrup.

The elderflower season tallies with the rhubarb season, so their combination for a pie is ideal.

Try this fluffy and sweet pie with sour notes of the rhubarb and fragrant sweetness of the elderflower syrup, which the pie is soaked with.

Delicious! 🙂

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Steps

1
Done

Prepare the rhubarb. Remove and discard the leaves. Wash, but don’t peel. Cut into 0.7-1 cm thick pieces.

2
Done

Melt the butter and set aside to cool.

3
Done

Add all the dry ingredients to a bowl: sifted flour, leaven, sugar, vanilla sugar, salt. Mix well.

4
Done

Add the eggs. Mix with a hand mixer at low speed, then increase speed to a maximum and mix for 1 min. The mixture will become lighter and bigger in volume.

5
Done

Mixing at low speed, fold in the melted butter. As soon as all the butter was added, increase speed to medium and mix for another 30-60 sec. The mixture will get smoother.

6
Done

Add the rhubarb to the batter and carefully mix with a spatula to evenly disperse the rhubarb.

7
Done

Preheat the oven to 150 degrees Celsius.

8
Done

Cover the baking pan with a cookie sheet.

9
Done

Pour in the batter, making the surface even. Bake at 150 degrees Celsius for 40-50 min until golden brown.

10
Done

Turn off the heat. Let the pie chill in the oven for 10 min, then open the oven door slightly and let stand for another 5 min.

11
Done

Take the pie out of the oven. While the pie is still hot, coat the surface with elderflower syrup. Pour the syrup into a bowl or a cup, take a pastry brush and, dipping it into the syrup, spread it on the surface of the pie. The syrup absorbs very quickly, so as soon as it has absorbed, coat the pie again. Continue until all the syrup has been absorbed. Then let the pie cool completely.

12
Done

Release the pie, garnish it with elderflower or sugar icing.

How to serve:

Serve completely cooled with tea or coffee.

How to keep:

Can be kept at room temperature for a day.

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Sicilian Fennel and Orange Salad
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Minestrone – Vegetable Soup

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