Definitely not paleo, but for sure rhubarb-a-licious! The first time I baked this, I woke Griffin up and he said, “Are we having rhubarb pie?” and I said, “Yes! How did you know?” and he said, “I heard lots of rhubarby things going on! “

Dough
3 cups flour
1 teaspoon baking powder
¼ cup sugar
1 pinch salt
½ cup butter, chilled and cut into small pieces
¾ cup buttermilk

Filling
1 lb rhubarb, chopped (that’s about 5 stalks)
½ cup sugar

Glaze
1 egg white, lightly whisked with a little water
sugar, for sprinkling

Directions

1. Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
2. For the dough sift together flour, baking powder, sugar and salt into a large bowl.
3. Work in butter using your finger tips until dough resembles coarse cornmeal.
4. Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
5. Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
6. Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
7. For the filling combine rhubarb and sugar in a bowl and stir to mix well.
8. Pour filling into the pie dish.
9. Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal.
10. Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar. Cut 3-4 steam slits into the top of the pie.
11. Bake until the crust is golden brown and the fruit tender for about 50 minutes.

4 eggs
¼ c. honey (~3 oz.)
¾ tsp. salt
2 ½ c. milk
1 tsp. vanilla
1 c. flour
4 tbsp. butter

Put a 10 ½” heavy frying pan into a 425° oven for 10 minutes. Meanwhile, beat together eggs, honey, salt, milk and vanilla. Add flour. Beat until smooth (some flour lumps are ok). Add butter to pan in oven; when melted, pour batter into pan and bake 25 mins until browned.

Serve immediately. Delicious with peaches and drizzled honey (or maple syrup when peaches and honey are lacking).

I learned this recipe from Grandma Pam who got it from The Old Country Cookbook, a locally produced cookbook of Northern Minnesota recipes. Griffin loves it, doing a happy dance whenever he discovers that it is on the menu. In the family, we always refer to it as “Pannakukken,” but I’ve seen it written on line more often as “Pannukakku.” My Finnish is nonexistent, so I’m not sure what’s correct, though my understanding is that the word translates as “pancake.”

This post inaugurates a new category in our blog: recipes. We’ve been looking for a central, accessible place to keep favorite recipes. The blog kills a flock of birds with one stone: easy formatting, optional pictures, categorized, searchable, and it allows us to share with our friends and family. Yay!