Rhubarb Compote Pie



100 g butter

1 dl sugar

1 egg

1 tsp baking powder

1½ dl Birkkala Wholemeal Spelt Flour

1 dl Birkkala White Spelt Flour (or wheat flour)


approx. 2½ dl small-cut pieces of rhubarb

1 dl sugar

1 tsp vanilla sugar

2 tbsp corn flour

1 dl water

On top:

2 dl sour cream

½ dl sugar

1 egg

1 tsp vanilla sugar


Start by making the filling. Mix the rhubarb pieces, sugar, vanilla sugar and water in a pan and let the mixture simmer for approx. 10 minutes. Mix the corn flour with cold water (approx. ½ dl water) and add the mixture to the boiled mixture. Let the mixture boil for another 2-3 minutes. Let the filling cool down.

Whisk the butter and sugar to froth. Add the egg while whisking hard. Add the flour mixed with the baking powder. Press the dough to the bottom and sidewalls of a greased baking dish. Spread the cooled rhubarb filling on top. Mix the rest of the ingredients and pour them on top of the pie. Bake at 200 degrees C for about 30 minutes.

Birkkala product

Birkkala White Spelt Flour