Rhubarb puffs with oaty streusel topping

Rhubarb puffs with oaty streusel topping

A simple seasonal pud with a crunchy topping

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Freezable

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.
Try

Use up leftover puff pastry in Apple & orange tart

Core and thinly slice 2 Granny Smith apples. Gently toss with 3 tbsp caster sugar and the zest 1 orange. Roll the pastry into a 25cm circle and place on a baking sheet. Arrange the apple mixture over the pastry, leaving a 1cm rim. Bake at 200C/fan 180C/ gas 6 or 25-30 mins until golden.

Use up leftover puff pastry in Cheese twists

Roll the pastry into a 20 x 30cm rectangle, then cut into strips about 2cm wide. Twist and place on a lined baking sheet. Sprinkle over 25g grated Parmesan and bake at 200C/fan 180C/gas 6 for 20-25 mins.

Use up leftover puff pastry with Curry puffs

Fry 1 finely chopped onion in butter until softened. Stir in 1 crushed garlic clove, 2 tsp finely grated fresh root ginger. Add 200g cooked potato cut into small pieces, 1 tbsp curry paste, 100g fresh/ frozen spinach. Cook for 5 mins, then leave to cool. Roll the pastry to a 20 x 30cm rectangle, and cut into 4 rectangles. Spread ¼ of mixture onto each rectangle. Fold over pastry and seal edges with fingers. Brush with milk. Cook in 200C/fan 180C/gas 6 oven for 20 mins until golden.

PER SERVING

465 kcalories, protein 6g, carbohydrate 53g, fat 27 g, saturated fat 13g, fibre 3g, sugar 21g, salt 0.57 g

Recipe from Good Food magazine, May 2009.

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Latest comments and suggestions

  • Binder photo anjii

    27 April 2009

    anjii commented on this recipe

    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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  • Binder photo Mary

    17 May 2009

    Mary rated and commented on this recipe

    5 stars

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

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  • Binder photo Frantic Flapjack

    18 May 2009

    Frantic Flapjack rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Curly Jo

    19 April 2010

    Curly Jo rated and commented on this recipe

    5 stars

    Hmmmmmmmmm Yummy

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  • Binder photo Stephen Osborn

    21 August 2010

    Stephen Osborn rated this recipe

    5 stars

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  • Binder photo Belkey

    06 February 2011

    Belkey rated and commented on this recipe

    5 stars

    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!

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  • Binder photo kruemelmonster

    02 July 2011

    kruemelmonster rated this recipe

    5 stars

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  • Binder photo lozzas

    11 May 2012

    lozzas commented on this recipe

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

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  • Binder photo lozzas

    11 May 2012

    lozzas rated and commented on this recipe

    5 stars

    oops

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  • Binder photo Carmen

    11 March 2013

    Carmen rated this recipe

    5 stars

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  • Binder photo Irisheyes

    08 May 2013

    Irisheyes rated and commented on this recipe

    3 stars

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

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  • Binder photo Miss Smith

    13 May 2013

    Miss Smith rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Freezable

Ingredients

  • 5 sticks rhubarb , cut into 3cm pieces
  • 1 tsp cinnamon
  • 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
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PER SERVING

465 kcalories, protein 6g, carbohydrate 53g, fat 27 g, saturated fat 13g, fibre 3g, sugar 21g, salt 0.57 g

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