Today, June 6th, is the National Day of Sweden (Sveriges nationaldag), celebrated in honour to the election of King Gustav Vasa in 1523 who is considered the founder of the modern Sweden.
Until 1983 the day was celebrated as the Swedish flag day (Svenska flaggans dag), then it was renamed the National Day. But it was first in 2005 it became an official Swedish public holiday, replacing Whit Monday. This swapping one holiday for another almost divided the country in two parts, as it led to fewer days off from work. Now the Whit holiday is like any other weekend with just Saturday and Sunday off while the 6th of June just periodically will make a long weekend.
We still have to wait for our own strawberries to ripe, but the rhubarb will be found all over the country by now, so what’s more suitable to celebrate the National Day with than a delicious rhubarb pie made of fresh Swedish rhubarbs. And if you’re going to make just ONE rhubarb pie this summer (or blueberry or apple pie for that matter) let it be this one!
Summer’s best little rhubarb crumble pie
- 500 g rhubarb, cut in pieces
- 75 g coarsely chopped almonds
- 100 g butter
- 1.75 dl flour
- 0.5 dl custard powder
- 1 dl + 0.75 dl brown sugar (or muscovado suger)
- 1 pinch of salt
- 1 tablespoon cornstarch
- (cinnamon for decoration)
Preheat oven to 200 degrees
Mix butter, almonds, flour, custard powder, 1 dl brown sugar and salt, preferably in a food processor, until the mixture turns into crumbles.
Place the rhubarb pieces in a pie dish, mix the remaining brown sugar with cornstarch and sprinkle over the rhubarb.
Spread the flour/butter crumbles evenly on top, decorate with stripes of cinnamon and bake for about 25 minutes. Keep track so that the pie crust doesn’t get burned.
Serve lukewarm with ice cream, custard sauce or whipped cream.