Rabarberpaj
Swedish Rhubarb Crumble
This Rabarberpaj has it all - a satisfying crunch, sweet and tangy flavors, and a subtle hint of warm cinnamon...
Every year, when rhubarb season rolls around, we can not wait to bake Rabarberpaj. This Swedish classic brings back childhood memories - snacking on raw rhubarb while waiting for that warm, golden crumble to come out of the oven. This is all about juicy rhubarb and strawberries bubbling away under a crispy golden, buttery crust.
Rabarberpaj is humble, simple and deliciously nostalgic...
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Every year, when rhubarb season rolls around, we can not wait to bake Rabarberpaj. This Swedish classic brings back childhood memories - snacking on raw rhubarb while waiting for that warm, golden crumble to come out of the oven. This is all about juicy rhubarb and strawberries bubbling away under a crispy golden, buttery crust.
Rabarberpaj is humble, simple and deliciously nostalgic...
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Why We Love It!
- Comforting: Rabarberpaj is one of the most heartwarming desserts we know...
- Nostalgia: Ah, childhood memories... running around with a stick of rhubarb in one hand and a pot of sugar in the other, dipping and nibbling with each step. That perfect mix of crispy, sweet and tangy made us scrunch up our faces and grin all at once.
- Humble: The beauty of a good crumble is that it’s so unpretentious: inexpensive and easy to find ingredients coming together to create something truly divine.
What Is Rabarberpaj?
Rabarberpaj is Sweden’s beloved take on the classic rhubarb crumble, and is loved across generations…. When rhubarb season rolls around from March to June, for us this simple dessert is a must-make!
So, what’s so special about this crumble? Unlike traditional pies with a full pastry base, Rabarberpaj is all about that crumbly rustic topping that complements the rhubarb filling just right. It’s the perfect mix of simplicity and comfort, blending the tanginess of rhubarb and aromatic strawberries with a sweet, buttery crumble that bakes to perfection. We add oats and almond flour for an extra crunchy rhubarb crumble, or ‘knäckig rabarberpaj’, as it’s called in Sweden. And of course, a little cinnamon brings that warm, cozy flavor!
Swedish Rabarberpaj is everything a good crumble should be. Grab a spoon and enjoy this beloved Swedish tradition…
Ingredients
Rabarberpaj
left to right top to bottom – check our ‘Recipe’ card below for quantity info
- Rhubarb: Look for really firm stalks. Rhubarb gets tender and juicy when baked.
- Strawberries: Strawberries pair great with rhubarb and are absolutely delicious in crumbles.
- Rolled Oats: Oat brings a rustic crunch to the topping, creating a satisfying bite.
- Cornstarch: This thickens the fruit mixture slightly, preventing it from becoming too runny.
- Sea Salt: A little bit of salt is necessary for the flavor balance in the crunch.
- Cinnamon Powder: A hint of this spice is pretty much a must in Rabarberpaj, it adds a cozy and warm touch.
- All-Purpose Flour: We use plain white flour.
- Sugar: Regular granulated sugar.
- Butter: Cold butter is key for a rich, buttery crumble. It creates a flaky, crumbly texture by preventing the butter from fully melting into the dry mixture, resulting in a light and crispy topping.
- Almond Flour: Almonds add a subtle nutty flavor and an extra level to the topping.
How To Make Rabarberpaj
Preheat
First of all, preheat your oven to 350°F (180°C).
Rince & Macerate
Wash and cut the rhubarb stalks into about ¾ inch (2cm) pieces. Rinse the strawberries, remove the hulls and cut them in half.
Toss the rhubarb and strawberries with half of the sugar in a bowl, stir and let it sit for 30 minutes. This maceration step draws out the juices - a trick pastry chefs swear by to keep the fruit a bit crisp after baking.
Prepare Dough
In a large bowl, combine all-purpose flour, almond flour, rolled oats, the rest of the sugar, cinnamon and a pinch of salt.
Add Butter
Cut the larger amount of cold butter (for the crumble) into small cubes and quickly work it into the mixture with your fingers or pulse briefly in a food processor until it resembles coarse crumbs.
Pre Bake
Spread the crumble mixture onto a baking tray lined with parchment paper and bake for 10 minutes. This step is to ensure you’ll get a super crisp topping that won’t soak up to much moisture later.
Drain
In the meantime, transfer the fruit to a sieve and let it drain for 5 minutes, catching the fruit liquid in a bowl.
Thicken
Mix the reserved fruit liquid with the cornstarch and set aside for later use.
Grease
Grease an ovenproof dish with the remaining butter.
Assemble
Then spoon the fruit mixture into it. Pour the reserved cornstarch-fruit liquid evenly over the fruit. It helps thicken any excess juices during baking, ensuring your crumble isn’t soggy but perfectly set.
Add Pre Baked Crumble
Scatter the pre-baked crumble over the fruit.
Bake at the same temperature for about 25 minutes, or until the top is golden brown.
Serve
Let it cool for 5 minutes before serving...
Welcome to Swedish Rabarberpaj heaven!
Serving Tips & Pairings
- Scoop of Vanilla Ice Cream: Nothing beats serving a warm slice of Rabarberpaj with a generous scoop of vanilla ice cream melting on the side. It’s to die for.
- Whipped Cream: Who doesn’t like whipped cream? A dollop of lightly sweetened whipped cream is delicious on any kind of crumble.
- Classic Vanilla Custard: Do it like the Swedes – pour some cold vanilla custard (vanilla sauce) over your Rabarberpaj for the coziest dessert experience. It’s like a warm hug on a plate.
- Greek Yogurt Twist: For a lighter, tangy option, serve with some plain Greek yogurt. It adds a refreshing contrast to that warm sweetness.
- Strawberries: If you prefer something light and fresh, serve your crumble with just a generous handful of fresh strawberries on the side.
- Drinks:
- Pair your slice of rhubarb crumble with cup of coffee or a shot of espresso, it’s a classic combo. Homemade Limonata also is perfect with it.
- Try a glass of slightly sweet white wine, like a Riesling or Moscato, it pairs beautifully with the tart rhubarb and buttery crumble.
Substitutions & Variations
- Frozen Rhubarb: When rhubarb is out of season, this crumble works beautifully with frozen rhubarb as well. It’s often conveniently available pre-packed in bags at many supermarkets or online.
- Apples or Pears: Swap rhubarb for apples or pears for another classic – different, but still just as wonderful and comforting.
- Different Flavors: Add in a bit of ground ginger, a pinch of nutmeg or even a hint of cardamom or citrus zest to take this humble crumble to a whole new flavor experience.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to accommodate your dietary preferences.
- Extra Nut Crunch: Toss some chopped pecans, walnuts or hazelnuts into the crumble topping for extra texture.
- Nut-Free Variation: Replace the almond flour with the same amount of all-purpose flour if nuts are an issue.
- Sugar Swap: Replace regular sugar with brown or light muscovado sugar in the topping for a richer toffee-like flavor.
- Berry Options: Change strawberries for blueberries, raspberries or a mix of berries for a completely different but delightful variation.
FAQs
The way to pronounce it is ‘rah-bar-ber-pie’, with a rolled ‘r’ sound and the stress on ‘rah’ and ‘pie’.
Technically, rhubarb is actually a vegetable. However, it’s always treated as a fruit in cooking and baking because of its tart flavor, which pairs well with sweet ingredients in desserts like pie and crumble.
If there is any left 😉, pop your Rabarberpaj in airtight container or cover it up and put it in the fridge for up to 3-4 days. When you’re ready for round two, warm it up in a pre-heated oven at 300°F (150°C) for about 10-15 minutes to get that topping nice and crisp again. Microwave works in a pinch, but just know the crumble will lose its crunch…
Recipe
Rabarberpaj
Ingredients
- 400 g rhubarb
- 100 g strawberries
- 50 g rolled oats
- 2 teaspoons cornstarch
- 1 pinch sea salt
- 1 teaspoon cinnamon powder
- 100 g all-purpose flour
- 200 g sugar
- 100 g butter - for the crumble
- 25 g butter - for greasing of the ovenproof dish
- 50 g almond flour
Instructions
- First of all, preheat your oven to 350°F (180°C).
- Wash and cut the rhubarb stalks into about ¾ inch (2cm) pieces. Rinse the strawberries, remove the hulls and cut them in half.Toss the rhubarb and strawberries with half of the sugar in a bowl, stir and let it sit for 30 minutes. This maceration step draws out the juices - a trick pastry chefs swear by to keep the fruit a bit crisp after baking.
- In a large bowl, combine all-purpose flour, almond flour, rolled oats, the rest of the sugar, cinnamon and a pinch of salt.
- Cut the larger amount of cold butter (for the crumble) into small cubes and quickly work it into the mixture with your fingers or pulse briefly in a food processor until it resembles coarse crumbs.
- Spread the crumble mixture onto a baking tray lined with parchment paper and bake for 10 minutes. This step is to ensure you’ll get a super crisp topping that won’t soak up to much moisture later.
- In the meantime, transfer the fruit to a sieve and let it drain for 5 minutes, catching the fruit liquid in a bowl.
- Mix the reserved fruit liquid with the cornstarch and set aside for later use.
- Grease an ovenproof dish with the remaining butter.
- Then spoon the fruit mixture into it. Pour the reserved cornstarch-fruit liquid evenly over the fruit. It helps thicken any excess juices during baking, ensuring your crumble isn’t soggy but perfectly set.
- Scatter the pre-baked crumble over the fruit and bake for about 25 minutes, or until the top is golden brown.
- Let it cool for 5 minutes before serving.Welcome to Swedish Rabarberpaj heaven!
Notes
- Rhubarb:Â Look for really firm stalks. Rhubarb gets tender and juicy when baked.
- Strawberries:Â Strawberries pair great with rhubarb and are absolutely delicious in crumbles.
- Rolled Oats:Â Oat brings a rustic crunch to the topping, creating a satisfying bite.
- Cornstarch:Â This thickens the fruit mixture slightly, preventing it from becoming too runny.
- Sea Salt:Â A little bit of salt is necessary for the flavor balance in the crunch.
- Cinnamon Powder:Â A hint of this spice is pretty much a must in Rabarberpaj, it adds a cozy and warm touch.
- All-Purpose Flour:Â We use plain white flour.
- Sugar:Â Regular granulated sugar.
- Butter:Â Cold butter is key for a rich, buttery crumble. It creates a flaky, crumbly texture by preventing the butter from fully melting into the dry mixture, resulting in a light and crispy topping.
- Almond Flour:Â Almonds add a subtle nutty flavor and an extra level to the topping.
- Â
Nutrition
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