Lagom Rhubarb pie!
A crunchy oat-and-toffee top, tart rhubarb hiding underneath. Sweden’s most-loved summer pie — sent with love from Mackan.
A Swedish classic Original recipe by ICA
~1 hour
Easy
Serves 6
i.Ingredients
Rolled oats200 ml (¾ cup + 1 tbsp)
Sugar200 ml (¾ cup + 1 tbsp)
Plain flour175 ml (¾ cup)
Baking powder½ tsp
Vanilla sugar (or 1 tsp vanilla extract)1 tsp
Salta pinch
Butter125 g (4½ oz)
Whipping cream50 ml (3½ tbsp)
Light syrup (golden syrup)50 ml (3½ tbsp)
Fresh rhubarb500 g (1 lb)
Butter for the disha knob
To serve
Vanilla ice creama generous scoop
ii.Method
1
Preheat the oven to 150°C / 300°F (conventional, top & bottom heat).
2
In a bowl, mix all the dry ingredients: oats, sugar, flour, baking powder, vanilla sugar and salt.
3
In a saucepan, melt the butter together with the cream and syrup. Stir the dry mix into the warm butter mixture.
4
Trim the rhubarb and cut it into pieces about 4 cm (1½”) long. Place them in a buttered pie dish, around 28 cm (11″) across. Spread the oat mixture evenly on top.
5
Bake in the middle of the oven for 40–50 minutes, until the top is beautifully golden and crunchy.
6
Serve warm, with a generous scoop of vanilla ice cream melting into it. 🥄
Mackan’s tip
Some bakers prefer 175°C / 350°F for around 35 min — the original ICA temperature is gentle, so keep an eye on the colour and trust your nose. The pie is ready when the top is deep gold and the rhubarb bubbles at the edges.
What does ”lagom” mean?
Untranslatable Swedish for ”just the right amount” — not too much, not too little. Exactly how this pie should be enjoyed: with good friends, hot coffee, and a quiet afternoon.
