This is a true Swedish classic. Rhubarb crumble is perfect to make right now when the rhubarb is rather “young” and not too woody. The crumble can be used for more or less any kind of berries or fruits that are in season. Fun fact – rhubarb is not a fruit, it’s a vegetable. Anyway… Apple is a classic as well as freshly picked blueberries, but also blackberries, plums or cherries work out well in this kind of “pie”.
Now, let’s get baking. This recipe gets a 4+ out of 5 for being delicious, super simple and fast to make. Guests coming over and “no time” to bake something? Here is the answer!
Swedish rhubarb crumble
Cooking time including preparations: ca 30-35 minutes
Portions: 6-8 – use a rather large pie form or baking tray for this one
Berries “according to availability and season” (I used ca 500 g rhubarb)
For the crumble:
- 200 g butter
- 300 g sugar
- 400 g wheat flour
- grated peel of one lemon (may be omitted)
Turn your oven on at 225°C.
Mix the fruit or berries (in this case rhubarb cut in small pieces) in an oven proof form. Sprinkle a bit of sugar over them and mix around.
Cut the butter in small pieces first to make it easier to mix the crumble.
Mix the crumble with the help of your fingers until it has a grainy consistency.
Spread the crumble over the rhubarbs/fruit/berries and bake in the oven for 15-20 minutes (until golden brown).
Serve with whipped cream or vanilla sauce (or vanilla ice cream if you prefer) + of course a cup of coffee for the perfect Swedish summer fika.
Here is the original Swedish recipe: