Sunday, May 21, 2017

Rabarbarabaka með smjörbökuðu rúgbrauði

Rhubarb crumble with roasted rye bread

Rhubarb with rye bread is a fairly popular combination in Iceland. This recipe here is less of a cake, rather a dessert - I'd say: Icelandic Rhubarb Crumble. And I found it really delicious!

Icelandic rye bread ("Rúgbrauð") is a particular specialty which I have not yet found outside of Iceland in the same form. I had brought some Rúgbrauð from Iceland to Germany for this recipe. But, of course, you can bake your own Rúgbrauð - or you replace Rúgbrauð by pumpernickel. Pumpernickel is more solid and dryer and grainier, but it works for this recipe.


500 g pumpernickel
50 g butter
200 g brown sugar
500 g rhubarb


Preheat the oven to 100 °C.

Thoroughly crush the rye bread resp. pumpernickel with a grater.

In a large skillet, melt the butter and add the bread crumbs.

While still stirring, add sugar and stir until it has dissolved.

Then place the mixture on a baking tray, spread carefully, and bake in the pre-heated oven at 100 ° C for about 15 minutes.

Remove the tray from the oven and let the bread mass cool down a bit.

Place about half of the breadcrumbs in an ovenproof dish and gently press them down.

Wash the rhubarb, peel and cut into pieces about 2 cm long.

Spread the rhubarb pieces on the bread mass.

Sprinkle the remaining breadcrumbles over the rhubarb.

Set the oven to 150 °C and bake the Rabarbarabaka for about 30 minutes until the rhubarb is soft.

Serve everything (warm or cold) with vanilla ice cream or whipped cream.

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