June 8, 2013

I am leaving to Berlin in the morning. How very lovely. I cannot wait to be with my friends and family. Eat good food, walk the endless streets of Berlin, reminish, sit in cozy, inspiring cafes and forget everything about work and schedules.

I got rhubarb from a workmate the other day so in the midst of packing I made the first rhubarb pie of the summer.



100ml spelt flour
100ml almond flour
200ml corn flour (you can use 400ml of the flour you prefer)
150ml sugar
1tsp baking powder
1tsp baking soda
pinch of salt
1tsp vanilla sugar
125g coconut oil (originally butter)

100ml sour milk
1 egg

2-4 rhubarb stalks

250g quark
50ml organic cane sugar
1tsp vanilla sugar
1 egg

Mix all the dry ingredients together and add melted coconut oil. Take two thirds of the dough and add sour milk and egg. Grease a tin (diameter about 24cm) with coconut oil and spread the dough in the tin. Cut rhubarb in 7mm slices and cover the dough with them. Mix quark, sugar, vanilla sugar and egg together and spread it over the rhubarbs. Take the remaining one third of the dough and sprinkle it on top. Bake in 175 celsius for about 35-40 minutes (for example spelt flour burns easily so the baking time will vary a little depending on the flours you use and how moist you want to leave the pie). I like this pie best chilled but can never wait that long.