Finnish Rhubarb Custard Pie
This Finnish Rhubarb Custard Pie is a traditional Nordic summer dessert made with a buttery crust, tangy rhubarb, and a creamy custard filling made with kermaviili, a cultured dairy product popular in Finland. Lightly flavored with vanilla and cardamom, it's a simple homemade pie that's perfect served on its own or with vanilla ice cream.
Equipment
- 11-inch (28 cm) springform pan
- Parchment paper
- Small saucepan
- Mixing bowls
- Electric mixer or hand mixer
- Whisk
- Rolling Pin
- Measuring cups and spoons
Ingredients
For the Crust
- 150 g (⅔ cup) unsalted butter softened
- 100 g (½ cup) granulated sugar
- 1 large egg
- 375 g (3 cups) all-purpose flour
- 1 tsp baking powder
- 2 tsp vanilla sugar or 1 tsp vanilla extract
For the Filling
- 300 g (about 3½ cups) fresh rhubarb sliced into small pieces
- 50 g (¼ cup) granulated sugar
- 1 tbsp water
- 200 g (¾ cup) kermaviili (Finnish cultured sour cream)
- Substitute for kermaviili: Use ¾ cup (180 ml) full-fat sour cream, thinned with 1–2 tablespoons milk if needed.
- 1 large egg
- 100 g (½ cup) granulated sugar
- 2 tsp vanilla sugar or 1 tsp vanilla extract
- 1 tsp ground cardamom
Instructions
Prepare the Rhubarb
- Place the sliced rhubarb, ¼ cup (50 g) sugar, and 1 tablespoon water in a small saucepan. Bring to a gentle boil and simmer for 2–3 minutes, just until the rhubarb begins to soften. Remove from the heat and let cool completely.
Make the Crust
- Preheat the oven to 400°F (200°C).
- Beat the softened butter and sugar until light and fluffy. Add the egg and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, and vanilla sugar. Gradually add the dry ingredients to the butter mixture until a soft dough forms.
- Cover and refrigerate the dough for about 30 minutes.
Prepare the Pan
- Line the bottom of an 11-inch (28 cm) springform pan with parchment paper.
- Roll out the chilled dough and gently press it into the bottom and about 1½ inches (4 cm) up the sides of the pan.
Make the Filling
- In a large bowl, combine the cooled rhubarb, kermaviili, egg, remaining ½ cup (100 g) sugar, vanilla sugar, and ground cardamom. Stir until smooth and well combined.
- Pour the filling into the prepared crust.
Bake
- Bake for 35–40 minutes, or until the filling is set and the crust is lightly golden around the edges.
- Allow the pie to cool before slicing and serving.
Notes
If you can't find kermaviili, here are some alternatives:
Cardamom is a classic flavor in Finnish baking and pairs beautifully with tart rhubarb.
Serve the pie slightly warm or chilled with whipped cream, vanilla sauce, or a scoop of vanilla ice cream.
- Full-fat sour cream thinned with a little milk
- Crème fraîche mixed with a little plain yogurt
- Whole milk Greek yogurt, if that's all that's available
Cardamom is a classic flavor in Finnish baking and pairs beautifully with tart rhubarb.
Serve the pie slightly warm or chilled with whipped cream, vanilla sauce, or a scoop of vanilla ice cream.