FINNISH RHUBARB TART (RAPARPERIPIIRAKKA)

Name: FINNISH RHUBARB TART (RAPARPERIPIIRAKKA)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8-10 servings
Cuisine: International
Ingredients: For the base:; 100g unsalted butter, softened; 85g caster sugar; 1 large egg; 1 tsp vanilla extract; 150g all-purpose flour; 1 tsp baking powder; Pinch of salt; For the filling:; 300g rhubarb, chopped into 1–2 cm pieces; 1 tbsp sugar (to sprinkle on rhubarb); For the topping:; 200g sour cream or full-fat Greek yogurt (or Finnish rahka); 1 large egg; 60g sugar; 1 tsp vanilla sugar or extract

ByWei Ling

May 22, 20251 min

5.0(29)

Prep Time

30 minutes

Cook Time

35-40 minutes

Total Time

70 min

Servings

8-10

Difficulty

easy

An easy rhubarb custard tart recipe with golden pastry, creamy custard, and fresh rhubarb. A traditional bake with seasonal flavour.

5.0 (29 ratings)

This classic Finnish rhubarb tart — raparperipiirakka — is a simple, comforting bake that balances the tartness of rhubarb with a soft, creamy custard and buttery crust. Whether you use sour cream, yogurt, or traditional rahka, this seasonal favourite is perfect for early summer coffee breaks or weekend gatherings. Bake it once, and it just might become your go-to springtime dessert.

Homemade rhubarb custard tart in a fluted tart tin with baked pastry crust and patterned rhubarb topping.

Baker’s Tips

No rhubarb? Substitute with chopped apples (add a little cinnamon) or tart berries like red currants or gooseberries for a similar sharp-sweet balance.

Dairy swaps:

Rahka (quark) is traditional in Finland, but full-fat Greek yogurt or sour cream works well.
For a richer tart, use crème fraîche.
For a lighter version, try a mix of yogurt and cottage cheese blended smooth.

Make it gluten-free: Use a 1:1 gluten-free flour blend with a pinch of xanthan gum. The texture will be slightly more crumbly, but still delicious.

Storage:

Keeps well in the fridge for up to 3 days. The base may soften slightly, but the flavour deepens. Gently reheat or serve cold with whipped

FINNISH RHUBARB TART (RAPARPERIPIIRAKKA)

Prep: 30 minutesCook: 35-40 minutesServes: 8-10easy

Ingredients

For the base:
100g unsalted butter, softened
85g caster sugar
1 large egg
1 tsp vanilla extract
150g all-purpose flour
1 tsp baking powder
Pinch of salt
For the filling:
300g rhubarb, chopped into 1–2 cm pieces
1 tbsp sugar (to sprinkle on rhubarb)
For the topping:
200g sour cream or full-fat Greek yogurt (or Finnish rahka)
1 large egg
60g sugar
1 tsp vanilla sugar or extract

Instructions

1
Preheat oven to 180°C (350°F). Grease and line a 24 cm springform pan or tart tin.
2
In a bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla.
3
In a separate bowl, mix flour, baking powder, and salt. Stir the dry ingredients into the butter mixture until a soft dough forms.
4
Press the dough evenly into the base (and slightly up the sides) of the pan.
5
Scatter chopped rhubarb over the base. Sprinkle with 1 tbsp sugar.
6
In another bowl, whisk together sour cream, egg, sugar, and vanilla. Pour evenly over the rhubarb.
7
Bake for 35–40 minutes or until the top is set and lightly golden.
8
Cool slightly before serving. Best enjoyed warm or at room temperature with coffee.