Rhubarb puffs with oaty streusel topping

Rhubarb puffs with oaty streusel topping

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(14 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
A simple seasonal pud with a crunchy topping

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal465
  • fat27g
  • saturates13g
  • carbs53g
  • sugars21g
  • fibre3g
  • protein6g
  • salt0.57g
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Ingredients

  • 5 sticks rhubarb, cut into 3cm pieces

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 1 tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 3 tbsp plain flour, plus extra for dusting
  • 5 tbsp soft brown sugar
  • ½ a 500g block puff pastry
  • 3 tbsp unsalted butter
  • 50g rolled oats

Method

  1. Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 2 tbsp sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.

  2. Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.

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Comments (10)

lizleicester's picture
5

Cheated by using pre-rolled puff pastry and it all worked really well. Very tasty.

snoble's picture
5

Super quick and delicious. I used one stick of rhubarb cut into smaller pieces and reduced the other quantities accordingly to make four tarts with half a sheet of ready rolled puff pastry.

greasy_spoon's picture
3

I found this recipe a bit bland and nothing special really. I will stick to my traditional crumble in future.

laurashaw1980's picture
5

Delicious and easy enough for my 3 and 5 year old daughters to help!

eleanormayo's picture
5

Lovely and the first taste of rhubarb this season! I loaded the tarts as much as I could and added a sprinkle of ground cinnamon and ground ginger to the streusel topping and served with homemade lavender ice-cream - delish!

cheesypeas's picture
5

Hmmmmmmmmm Yummy

Frantic Flapjack's picture
4

I wasn't too sure about these as I had far too much rhubarb to fit on to the pastry square. However, they turned out really well. Served with custard after Sunday dinner. None left!

ardanbothar's picture
5

Really easy to make. Really yummy to eat!!! Not as pretty as your picture, but I'm sure with a bit of practice.......

angelinaballerina's picture

had a customer bring in rhubarb, from his allotment. Wanted an alternative to rhubarb crumble, and this fitted the bill nicely. Served warm with whipped cream, topped with cinnamon, and handed around to customers in our pub, during Grand Prix qualifying rounds. Everyone commented on how lovely they were, particularly as I'd made my own puff pastry! Hows that for enthusiasm. This will definitely be a regular on our kitchen's menu!

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