Recipe 12: Rhubarb crumble

Or any berries or fruits that are in season

Rhubarb crumble with vanilla sauce and coffee - Swedish fika -

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)

Small tip: Add a pinch of salt if your butter isn’t salted. It will give a better balance to the flavor.
cutting rhubarb in pieces


Turn your oven on at 225°C.
mixing rhubarb with sugar
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.
cutting butter for rhubarb crumble
Cut the butter in small pieces first to make it easier to mix the crumble.
mixing crumble with fingers
Mix the crumble with the help of your fingers until it has a grainy consistency.
spreading crumble on rhubarbs
Spread the crumble over the rhubarbs/fruit/berries and bake in the oven for 15-20 minutes (until golden brown).
baking rhubarb crumble
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.
Rhubarb crumble served with coffee - Swedish fika -
Here is the original Swedish recipe:
Recept smulpaj från en gammal småländsk kokbok -
Swedish Rhubarb Crumble - find the whole recipe at

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Veronica is the founder of With one foot in the past and one in the future she takes inspiration from older aesthetics and ideas to apply them in updated form today. She is passionate about teaching timeless skills and believes that the world needs more polymaths.

3 Comments on Recipe 12: Rhubarb crumble

  1. I just tried your Rhubarb Crumble, very delicious!

    • Really happy to hear that you liked it!
      Och kul att se att folk man faktiskt känner läser bloggen också. 🙂

  2. Crumble is making me hungry. Nice with custard or evaporated milk. Not sure if thats a u.k. only food.

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