Early summer is the perfect time for the most delicious pie, made from young, sweet rhubarb. Since all you do is mix the ingredients together, you can easily whip up this treat anywhere, even in a rustic, country cabin.

 

Rhubarb Pie

 

For the base:

130 g plain flour

70 g porridge oats

85 g caster sugar

2 tsp baking powder

2 tsp vanilla sugar

2 tsp cinnamon

100 ml melted butter, cooled

1 egg

 

For the filling:

About 250g chopped rhubarb

1 egg

250 ml plain yogurt

Sugar, to taste

 

Mix together the dry ingredients, then stir in the butter. Mix in the egg. Flour your hands and press the mixture into the bottom of a pie dish. Scatter the rhubarb evenly over the base and sprinkle with a little sugar if you like. Mix together the yogurt, egg and sugar to taste, then pour over the rhubarb. Bake in a 200 °C oven for about 30 minutes, depending on the strength of your oven.