Rhubarb Oat Tosca Pie - Raparperi-kauratoscapiirakka




I'm posting another rhubarb recipe today. This pie has been on my to blog list for almost two years. I never had the time to take the photos when I made it: it's so quick and easy to make, requires just basic ingredients and is easily adapted to suit your pantry and/or fridge supply of the moment. And is still so delicious! That's why I usually make it as a last-minute treat to take for a visit or to serve for unexpected guests. (And then I never have the time to take photos). You can easily make it nut-free (my original recipe is without nuts, but this time I used some almond flakes). It's the kind of easy summer dessert / afternoon coffee treat everyone needs :) If you have time to make a vanilla sauce or have ice cream on hand, it will make this pie a proper treat.

Tosca refers to a pie topping made with flaked almonds, sugar and butter that is a very popular recipe in Finland. As I'm a total fan of rolled oats, I've broadened the concept of tosca to extend to a topping made from rolled oats instead of almonds. That's handy if you have an almond allergy or are planning to serve this to one having an almond allergy.

Rhubarb season is still going strong in Finland, but if you can't find it, you could use another fruit or berries, e.g. tart apples or red currants or gooseberries etc. I've given the measurements also by volume (sometimes it's handy to have them around and especially with this kind of a simple pie you can make at a summer cottage etc.), but the measurements by weight are of course more accurate.

Happy baking!









Rhubarb Oat Tosca Pie

Makes one Ø 30 cm pie.

Ingredients:
  • 150 ml yogurt or buttermilk or milk or even water
  • 100 g (about 110 ml) sugar
  • 1 egg
  • 150 g (or ~250 ml) wheat flour
  • 1 tsp baking powder
  • 1/2 tsp ground cardamom
  • 50 g melted butter
  • 4-5 rhubarb stalks, cut to 1-2 cm pieces
  • The tosca:
  • 75 ml rolled oats (bigger-sized oats work better here), substitute partly with flaked/crushed almonds/nuts (totally optional)
  • 30 g butter
  • 50 g (~60 ml) sugar
Instructions:
  1. Combine yogurt, sugar and egg. Add wheat flour, baking powder and cardamom and lastly melted, cooled butter.
  2. Pour onto a greased pie form. Spread the rhubarb pieces on top. Bake in 200 C (middle rack) for about 15 minutes.
  3. Meanwhile make the oat crumble: Melt the butter and add in sugar. Just before you are about to pour it on the pie, bring to a boil and add oat flakes (and nuts). Pour on the pie and bake the pie for another 15 minutes, until the crumble starts to brown (it might be bubbling and look fluid, but it will settle once the pie has cooled).
  4. Optional: serve with vanilla custard or ice cream.
*Nutritional information is based on average values and is a rough estimate. Calculated without optional add-ins.


Raparperi-kauratoscapiirakka

Reseptistä tulee noin Ø 30 cm piirakka

Ainekset:
  • 1,5 dl jogurttia
  • 1,1 dl sokeria (100 g)
  • 1 muna
  • 2,5 dl vehnäjauhoa (150 g)
  • 1 tl leivinjauhetta
  • 1/2 tl kardemummaa
  • 50 g sulatettua voita
  • 4-5 raparperin vartta
  • Kauratosca
  • 3/4 dl kaurahiutaleita (voit korvata halutessasi osan pähkinä/mantelirouheella tai -lastuilla)
  • 30 g butter
  • 50 g (60 ml) sokeria
Valmistusohjeet:
  1. Sekoita jogurtti, sokeri ja muna. Lisää vehnäjauhot, leivinjauhe ja kardemumma. Lisää jäähtynyt sulatettu voi.
  2. Kaada voideluun 30 cm piirakkavuokaan. Ripottele päälle n. 1 cm paloiksi pilkotut raparperinvarret ja paista 200 asteessa uunin keskiosassa n. 15 min.
  3. Tee sillä välin toska: Sulata voi ja lisää siihen sokeri. Hieman ennen kuin olet kaatamassa seosta piirakan päälle, kiehauta se ja lisää kaurahiutaleet (ja pähkinät) ja kaada piirakan päälle. Paista piirakkaa vielä n. 15 min, kunnes kauratoska on saanut hieman väriä (se saattaa kuplia vielä paikoin ja näyttää raa'alta, mutta kovettuu kyllä jäähdyttyään).
  4. Tarjoa halutessasi vaniljakastikkeen/jäätelön kanssa.
Energiasisältö perustuu keskimääräisiin arvoihin eikä sisällä valinnaisia lisukkeita.


Follow Kitchenfoxtales via Instagram, Pinterest and Facebook to not miss a post!

Comments

Popular Posts