Classic Nordic Rhubarb Pie (Raparperipiirakka)

Published: 7/31/2026

A seasonal summer staple in Northern Europe, this pie balances the sharp tartness of fresh rhubarb with a soft, sweet, cake-like base. It is designed to be approachable and quick to prepare.

Ingredients (8 servings)

• 3–4 cups (450–600 g) rhubarb (sliced into 1/2-inch pieces)
• 1 stick (1/2 cup / 115 g) unsalted butter, room temperature
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1.5 cups (190 g) all-purpose flour
• 1 tsp (4 g) baking powder

Instructions

1. Preheat oven to 390°F (200°C). Grease a 10-inch pie dish.
2. In a medium bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg.
3. Combine the flour and baking powder, then fold into the wet ingredients until a soft dough forms.
4. Press the dough evenly into the bottom and slightly up the sides of the prepared pie dish.
5. Distribute the rhubarb pieces over the dough. Optional: Sprinkle an additional tablespoon of sugar over the rhubarb if it is particularly tart.
6. Bake for 25–30 minutes until the edges are golden brown and the crust is set.

Pro Tips

• No Peeling Needed: There is no need to peel the rhubarb if the stalks are young and thin. Only very thick, fibrous stalks require peeling to ensure a tender texture.

See Also

• Authentic Swedish Cardamom Buns (Nordic Baking Made Easy)
• Classic Baked Lemon Cheesecake
• Classic Finnish Mocha Brownies (Mokkapalat)

Categories: desserts, baking