Rabarberhorn
These soft, golden pastries aren’t available all year round, so be sure to grab one (or two!) when in season. They’re made by folding rhubarb and marzipan into a milky dough that’s later topped with nuts and/or sugar. A rabarberhorn is not a traditional Danish wienerbrød, but it’s definitely among the popular bakery picks, and with good reason; the slight tartness of the rhubarb is wonderful against the sweetness of the dough.
DOUGH | Soft and doughy |
FILLING | Rhubarb and marzipan |
FEATURE | Sweet with a tart finish |
0,99 €Price