📝 About This Recipe
A true hallmark of the Scandinavian summer, this Rabarberpaj celebrates the tart, vibrant stalks of early-season rhubarb. This recipe features a perfect contrast between the jammy, zesty fruit filling and a golden, oat-flecked crumble topping that is both crisp and buttery. It captures the essence of Swedish 'fika' culture, offering a comforting balance of sweetness and acidity that has been a beloved household staple for generations.
🥗 Ingredients
The Rhubarb Filling
- 500-600 grams Fresh Rhubarb (trimmed and cut into 1/2 inch pieces)
- 1/2 cup Granulated Sugar (adjust slightly if rhubarb is exceptionally tart)
- 1 tablespoon Potato Starch or Cornstarch (to thicken the juices)
- 1 teaspoon Ground Cinnamon (high quality Ceylon cinnamon preferred)
- 1 teaspoon Vanilla Sugar (or 1/2 tsp vanilla extract)
The Swedish Crumble (Smuldeg)
- 150 grams Unsalted Butter (cold and cubed)
- 1.5 cups All-Purpose Flour (sifted)
- 1/2 cup Rolled Oats (adds a lovely chew and nuttiness)
- 1/2 cup Granulated Sugar
- 2 tablespoons Light Brown Sugar (for a deeper molasses hint)
- 1/4 teaspoon Flaky Sea Salt (to balance the sweetness)
- 1/2 teaspoon Cardamom (freshly ground for authentic Nordic flavor)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Lightly grease a 9-inch (24 cm) ceramic pie dish or tart pan with a bit of butter.
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2
Prepare the rhubarb by washing the stalks thoroughly. Trim the ends and slice them into uniform 1/2-inch (1.5 cm) thick pieces.
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3
In a medium mixing bowl, toss the sliced rhubarb with 1/2 cup sugar, potato starch, cinnamon, and vanilla sugar until the pieces are evenly coated.
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4
Spread the rhubarb mixture evenly across the bottom of the prepared pie dish. Ensure there is an even layer so it cooks consistently.
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5
In a separate large bowl, combine the flour, rolled oats, sugars, salt, and ground cardamom. Whisk briefly to distribute the spices.
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6
Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to work the butter into the flour.
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7
Continue working the mixture until it resembles coarse breadcrumbs with some pea-sized lumps of butter still visible. Do not overwork it into a paste; you want a 'smuldeg' (crumbly dough).
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8
Sprinkle the crumble topping generously over the rhubarb. Do not press it down; keep it light and airy to ensure a crisp texture.
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9
Place the dish in the center of the oven and bake for 30-35 minutes.
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10
The pie is ready when the topping is a deep golden brown and the rhubarb juices are bubbling up around the edges.
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11
Remove from the oven and let it rest for at least 15 minutes before serving. This allows the fruit filling to set slightly.
💡 Chef's Tips
Use young, slender rhubarb stalks if possible as they are more tender and less stringy than the thick, older ones. Always use cold butter for the topping; if the butter is too soft, the crumble will melt into a flat cookie layer rather than staying chunky. If you don't have potato starch, cornstarch works perfectly as a 1:1 substitute to prevent a watery filling. For an extra crunch, sprinkle a tablespoon of demerara sugar over the top of the crumble just before it goes into the oven. If the topping is browning too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. For the most authentic Swedish experience, pour cold 'vaniljsås' (vanilla custard) over the warm pie. A dollop of lightly sweetened whipped cream flavored with a pinch of cardamom is a sophisticated touch. Pair with a hot cup of strong Swedish coffee (Bryggkaffe) during your afternoon fika. In the evening, a glass of chilled dessert wine or a crisp elderflower cordial complements the tartness beautifully.