Pie dough
75 g toasted wholegrain buckwheat
Salt flakes
125 g butter
140 g Dansukker Light Muscovado Sugar
140 g Dansukker Organic Light Syrup
80 g porridge oats
90 g plain flour

Filling
500 g rhubarb
15 g lemon juice
12 g potato flour

Set the oven temperature to 150 °C.

Toast the buckwheat in a frying pan for a few minutes. Add two pinches of salt and set to one side.

Melt the butter and add the Muscovado Sugar and Syrup. Stir until the sugar has dissolved. Add the oats and plain flour. Stir the ingredients into a smooth mixture and set aside.

Rinse and clean the rhubarb. Cut into small pieces and heat along with the lemon in a saucepan until slightly softened. Grease a rectangular pie dish, approx. 12x35 cm, add the rhubarb in the bottom, sprinkle potato flour over it and mix a little.

Pour the pie dough over the top and sprinkle the buckwheat on top of that. Bake in the centre of the oven for about 25 minutes. Raise the dish and bake for a further 5 minutes. Serve with whipped cream or ice-cream.

Tip: Replace the plain flour with ground almonds and use gluten-free oats for a gluten-free pie.