Wildflower Midsummer & Rhubarb Pie

‘Summer solstice is a time of magic and fairytale so it’s only natural to start the day by picking wildflowers and making sweet pies’

Rhubarb season is amongst us and what better way than to celebrate midsummer morning is with freshly baked pie and an array of wild flowers. Midsummer has been wonderfully relaxing, seeing friends, taking in the amazing weather and having slow ‘coffee in bed’ type of mornings. This rhubarb pie is extremely easy to make, if you are looking for a quick, no fuss tasty recipe. This batter should be a staple in everyone’s kitchen, as you can use the base for making other pies such as; blueberry, strawberry or whatever you like. Wishing everyone a peaceful midsummer’s day.

Easy Rhubarb Pie

Pie Batter

  • 2 eggs
  • 3dl sugar
  • 5 dl melted butter
  • 4 dl oat milk
  • 2 teaspoons cardamom
  • 5 dl flour
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla sugar

On top

  • About 3-4 rhubarbs
  • ½ dl sugar sprinkled on top


Preheat oven to 200 degrees Celsius. Prepare the rhubarb be slightly peeling (if needed) and chopping.

Prepare the batter: Break the eggs into a bowl. Whisk in the sugar so that it becomes slightly frothy. Mix in the butter and oat milk.

In another bowl, mix together all the dry ingredients. Add this to the wet ingredients and mix together until everything is combined. Pour the batter into a baking tray that is lined with parchment paper. Sprinkle the rhubarb on top and sprinkle sugar on top. Place into the oven for about 45 minutes or until the batter is cooked.

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