Recipe

Rabarberpaj

Swedish rhubarb crumble pie with tart fruit, golden topping and vanilla sauce.

Ingredients

  • 600 g rhubarb
  • 120 g sugar
  • 1 tbsp potato starch
  • 150 g butter
  • 150 g flour
  • 100 g rolled oats
  • Vanilla sauce to serve

How to make it

  1. Trim the rhubarb and cut it into short pieces. Toss with sugar and potato starch so the filling turns glossy instead of watery.
  2. Rub butter, flour, oats and a little sugar into a loose crumble. Keep some larger pieces for a crisp top.
  3. Spread the rhubarb in a buttered pie dish and cover with the crumble. Bake at 200C for 25-30 minutes until bubbling and golden.
  4. Rest the pie for 10 minutes before serving. Spoon over cold or warm vanilla sauce while the fruit is still bright and tart.

More info

Sweden
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Serving note

Rabarberpaj is best when the fruit is still a little sharp. Serve it warm with vanilla sauce, or let it cool until the filling thickens for cleaner slices.