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Rabarberpaj is a beloved Swedish rhubarb pie that captures the essence of summer with its perfect balance of tartness and sweetness. Made from fresh rhubarb, a buttery crust, and often topped with a crunchy oat crumble, this dessert is both simple and deeply comforting. Commonly served warm with vanilla ice cream, whipped cream, or traditional vaniljsås, it’s a staple of fika culture and festive gatherings. Light, nostalgic, and full of seasonal flavor, rabarberpaj brings a taste of Swedish tradition to every bite.
Ingredients
For the filling:
- 500 g fresh rhubarb, chopped into small pieces
- 120 g sugar
- 1 tablespoon cornstarch or potato starch
- 1 teaspoon vanilla extract or vanilla sugar
- 150 g sliced strawberries optional
For the crust:
- 200 g all-purpose flour
- 100 g cold butter, diced
- 50 g powdered sugar
- 1 egg yolk
- pinch of salt
- 2 tablespoons cold water
For the crumble topping (optional):
- 100 g rolled oats
- 75 g softened butter
- 60 g brown sugar
- 2 tablespoons flour
- ½ teaspoon cinnamon optional
Instructions
- Make the crust first. Mix flour, powdered sugar, and salt in a bowl. Rub in the cold butter with your fingers until it feels like coarse crumbs. Add egg yolk and a little cold water and gently knead into a soft dough. Wrap in cling film and chill for about 30 minutes. ❄️
- Preheat your oven to 200°C (about 390°F). Butter a 24 cm pie dish.
- Roll out the dough on a lightly floured surface, then press it into your dish. Trim the edges and prick the base with a fork. 🍴
- Prepare the filling. Toss the rhubarb (and strawberries, if using) with sugar, starch, and vanilla. Let it sit for 10 to 15 minutes. ⏳
- If you’re using the crumble topping, mix oats, butter, brown sugar, flour, and cinnamon until crumbly.
- Assemble the pie. Spread the fruit mixture evenly over the crust, then sprinkle the crumble topping on top. 🥧
- Bake for 35 to 40 minutes, until golden and bubbling. If the topping browns too quickly, cover with foil halfway through. 🔥
- Let it cool slightly before serving. Enjoy warm, with vanilla sauce, cream, or ice cream. 😋
Notes
Rabarberpaj: a traditional Swedish rhubarb pie full of summer vibes ☀️🥧
When the cold Swedish winter finally lets go ❄️➡️🌿, the gardens slowly start to wake up. One of the very first signs that summer is on its way? Rhubarb. Bright, tangy, and a little wild, rhubarb is a favorite in Sweden — and the main star in a dessert called rabarberpaj.
For many Swedes, this isn’t just any pie. It’s a small but meaningful celebration of summer’s arrival. Whether served at a casual fika with friends ☕️🍰, a midsummer feast 🎉, or just a quiet evening at home, it brings warmth and a touch of nostalgia.Why is rabarberpaj so loved? ❤️
It’s simple, really. The sharp, slightly sour taste of fresh rhubarb is perfectly balanced by just enough sugar and a hint of vanilla. The buttery crust or crumbly topping adds a satisfying crunch, making every bite both fresh and comforting at the same time. Some people like to mix in strawberries 🍓 for extra sweetness and color, but the true classic keeps rhubarb front and center.How do Swedes enjoy it? 🇸🇪
Most often, rabarberpaj is served warm 🔥. It’s hard to resist with a big scoop of creamy vanilla ice cream 🍦 melting over it, or a dollop of softly whipped cream ☁️. And if you want to be truly traditional, try it with vaniljsås — a smooth, sweet vanilla sauce that’s very popular here. Of course, it pairs perfectly with a strong cup of coffee during fika ☕️ — the beloved Swedish coffee break.Why bake rabarberpaj?
This pie isn’t about fancy ingredients or complicated steps. It’s about celebrating what’s fresh and simple, and sharing something homemade with the people you care about. Whether you’re in a small kitchen in Stockholm or a summer cottage by the lake 🏡, rabarberpaj feels like a taste of Swedish summer. 🌞
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This sounds absolutely delightful! The description of rabarberpaj evokes such a sense of warmth and nostalgia. I’m particularly intrigued by the mention of it being a staple of “fika” culture – I’d love to hear more about how this pie fits into that tradition and the social aspects surrounding its enjoyment. Is it typically made and shared amongst family, or is it more commonly found in cafes?