Raparperipiirakka

Preheat the oven to 200 degrees. Peel and dice 5 st rhubarb into small cubes.

Whisk together 3 st egg and 3 dl sugar in a bowl until light and fluffy.

Add 1.5 dl milk, 4.5 dl wheat flour, 2 msk potato starch, and 2 tsk baking powder to the egg mixture and stir until smooth.

Melt 93 g butter and fold it into the batter. Spread the batter onto a baking tray lined with parchment paper.

Sprinkle the rhubarb cubes over the batter and bake in the oven for 20–25 minutes.

After baking for 15 minutes, measure 1 dl milk into a saucepan and stir in 3 msk potato starch until smooth.

Add the remaining 5 dl milk, 2 dl sugar, 37 g butter, and 1 msk vanilla sugar to the pan.

Heat the mixture while stirring constantly until it boils and thickens into a custard.

Pour the hot custard evenly over the freshly baked pie and rhubarb and let it cool before serving.