Rabarber

När det finns färska, mjälla rabarber, är detta några av mina absoluta favoriter!

Rabarber under mandelmassetäcke – Swedish Rhubarb Dessert

"Rabarber under mandelmassetäcke" is a beloved Swedish dessert that beautifully combines the bold tartness of rhubarb with a soft, golden almond paste topping. This classic is especially popular in spring and early summer when rhubarb is at its peak. The recipe as described by Sylvia Svensson is both accessible and traditional, showing how a few simple ingredients can come together for an unforgettable treat.

The Basic Recipe

Ingredients

Just over ½ kg rhubarb
½–1 dl sugar
200 g almond paste (mandelmassa)
1–2 eggs
½ dl melted butter

Preparation

First, peel the rhubarb if needed and cut it into pieces a couple of centimeters long. Mix the rhubarb with about ½–1 dl sugar in a saucepan. Let it sit over low heat until the sugar melts and the rhubarb just begins to soften. Take care not to let it boil, as this may break down the rhubarb and cause it to release too much juice. If excessive juice forms, you can pour some off and enjoy it as a refreshing drink mixed with water!

Roughly grate the almond paste. Blend in the eggs and melted butter until you have a smooth mixture. Spoon the softened rhubarb into a buttered, ovenproof dish and spread the almond topping evenly over the fruit. Bake at 200°C for about 20 minutes or until the almond paste is beautifully golden brown.

Serve the dessert slightly warm with whipped cream or vanilla ice cream for an extra touch of luxury.

Swedish Variations

There are regional and personal twists to this homey favorite. For example, some recipes suggest stirring a spoonful of potato starch (potatismjöl) into the rhubarb mixture to thicken any extra juice and give the finished dish a silkier texture. Flavorings like a pinch of cinnamon can also be added to the almond paste for extra warmth. Modern versions sometimes scatter sliced or flaked almonds over the topping for a lovely crunch and visual appeal. The key is gentle treatment of the rhubarb—never let it cook down completely, and always make sure the almond layer bakes up with a nice, golden color.

Rabarbermaräng – Rhubarb Meringue Cake

Another much-appreciated Swedish treat when fresh, tender rhubarb is available is rabarbermaräng, an irresistible combination of cake, fruit, and airy meringue. This dessert is a favorite in many Swedish homes during rhubarb season.

Step-by-Step Preparation

Start by preparing the rhubarb

Peel if needed and slice into ~3 cm pieces. Combine with about 2 dl sugar in a saucepan, and warm gently until the sugar melts and the rhubarb starts to soften. As before, do not allow to boil; remove from heat and let cool a bit.

Cake base

100 g butter or margarine, melted and slightly cooled
2 eggs
1.5 dl granulated sugar
1.5 dl plain flour
1 tsp baking powder

Whisk eggs and sugar until pale and fluffy. Sift in flour mixed with baking powder, then stir in the melted butter. Pour the batter into a large greased and breadcrumbed round tin. Bake at 200°C for about 15 minutes.
Turn the cake out onto a slightly bigger ovenproof plate.

Meringue topping

4 egg whites
Around 2 dl sugar

Beat the egg whites until foamy. Gradually add sugar while beating, continuing until stiff peaks are formed and the meringue doesn’t fall out if you invert the bowl.

Spread the cooked rhubarb (with juices) evenly over the cake base, then swirl or pipe the meringue all over the top. Return to the oven at around 125°C until the meringue is delicately browned and dry to the touch, but still soft and marshmallow-like inside.

Cool thoroughly—the cake can even be refrigerated before serving, as it tastes best well chilled. This lush cake really needs no vanilla sauce; it stands deliciously on its own.

Contemporary Updates

While the foundation remains delightfully simple, many modern bakers adapt these classic recipes in creative ways. Some add browned butter for deeper, nuttier notes, use vanilla sugar for extra complexity, or finish the dessert with a handful of toasted almond flakes. Serve either dessert slightly warm with whipped cream or a scoop of vanilla ice cream for the perfect seasonal finish. These rhubarb creations continue to be cherished favorites in Swedish cuisine, celebrated for their blend of tang and sweetness, rustic charm, and beautiful textures.

All instructions and ingredient amounts are based on Sylvia Svensson’s original recipes and can be adapted to personal taste or according to what’s in season. Enjoy these timeless Swedish desserts when rhubarb is fresh for the very best flavor!