Happy Walpurgis Night! Merry Walpurgis Night! Glad Walpurgis Night! What du you really say a day like this? I have no idea. Anyhow I hope you have had a great day and that the evening will be to your liking regardless of if you spend it in front of the fire or doing something completely different.
Tomorrow we’re having a a day off which means the weekend will be 50 % longer. Yippie!! I think we should celebrate the day off in some sort of way. My plan is to bake a cake with chocolate, caramel, raspberries and passionfruit. I will share the recipe with you if I’m pleased with the creation. Meanwhile I think you should dig into this yummy pie with raspberries, rhubarb and a crisp caramel topping. It’s super simple to make and requires no more than 15 minutes of work! You just place the berries in a pie tin and throw the rest of the ingredients in a pan to heat. Pour the hot caramel batter over the berries and bake in the oven until crisp. The nutty caramel works so well with the acidity in the berries. You can of course use whatever fruit or berries you fancy; but I took the opportunity to use rhubarbs now when they are in season.
I really do think you should bake this pie. When you’ve made it once I can almost guarantee that you will make it again and again… It’s slightly addicting =)
Crisp Caramel, Raspberry and Rhubarb Pie
500 g rhubarbs
125 g raspberries, frozen works just fine
Sugar, after your own liking
150 g butter
70 g golden syrup (½ dl)
100 g cream (1 dl, 40 % fat)
180 g caster sugar (2 dl)
120 g plain flour (2 dl)
100 g oatmeal (2½ dl)
1 tsp baking powder
Vanilla ice cream
Oven: 175 °C
How to do:
Rinse the rhubarb and cut it into 2 cm pieces. Place rhubarbs and raspberries in a pie tin and sprinkle with sugar. Melt butter, syrup, sugar and cream in a pan. Take the pan off the heat and add the rest of the ingredients. Stir until combined. Pour the batter over the berries and bake in the oven for 25-30 minutes or until crisp and golden.
Serve the pie slightly warm with vanilla ice cream.