This is an Icelandic recipe for a simple rhubarb pie made with oats and spelt and filled with rhubarb jam. It is typically served with whipped cream.
1 person made this
170g rolled oats
170g spelt flour
80g soft brown sugar
50g caster sugar
220g butter, at room temperature, diced
1 teaspoon vanilla extract
150g rhubarb jam or rhubarb compote
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 200 C / Gas 6. Grease a 23cm round or a 20cm square cake tin.
In a bowl mix oats, spelt flour, brown sugar and sugar. Add the butter and work in with your fingers until you obtain a crumbly mixture. Add egg and vanilla and mix until evenly combined.
Spread two thirds of the pastry in the prepared tin and spread the rhubarb jam on top. Roll out the remaining pastry and cut into long strips with a pastry wheel. Place the strip on the filling in a decorative pattern.
Bake in the preheated oven until golden brown, about 40 minutes.