Rabarbarabaka með smjörbökuðu rúgbrauði

Rhubarb casserole with toasted rye bread

Rhubarb with Rúgbrauð is a pretty popular combination in Iceland.

I recently presented the Rabarbarakaka með rifnu rúgbrauði, the “rhubarb cake with plucked rye bread”, here in the blog. This recipe is less of a cake and more of a dessert - I would say: Icelandic Rhubarb Crumble. And I found it really delicious!

Icelandic rye bread ("Rúgbrauð") is a very special specialty that's hard to find in other countries. It's quite sweet and fluffy. For this recipe, I brought a portion of Rúgbrauð from Iceland to Germany!). Normally you either bake it yourself - or you replace the Rúgbrauð with pumpernickel. Pumpernickel is firmer and drier and has a slightly grainier structure, but the result is fine if baking yourself is not an option.

Ingredients

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


Preparation

Preheat the oven to 200 °F (100 °C) upper/lower heat.

Carefully chop the rye bread/pumpernickel with a grater.

Melt the butter in a large pan and add the breadcrumbs.

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

Then place the mixture on a baking tray lined with baking paper, spread it carefully and bake in a preheated oven at 200 °F (100 °C) upper and lower heat for about 15 minutes.

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

Place about half of the rye bread crumbs in a fireproof shallow baking dish and press gently.

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

Then spread the rhubarb pieces over the bread mixture.

Then spread the remaining rye bread crumbles over the rhubarb.

Set the oven to 300 °F (150 °C) upper and lower heat and let the Rabarbarabaka bake for about 30 minutes until the rhubarb has become nice and soft.

Then serve the whole thing with vanilla ice cream or whipped cream.

[Translated from here.]