Rhubarb streusel pie

Rhubarb streusel pie

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(3 ratings)

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Cooking time

Prep: 20 mins - 30 mins Cook: 40 mins - 45 mins

Skill level

Moderately easy

Servings

Serves 6 - 8

The perfect way to round off Sunday lunch

Nutrition and extra info

Nutrition info

Nutrition per serving for six

kcalories
665
protein
8g
carbs
81g
fat
36g
saturates
15g
fibre
5g
sugar
24g
salt
0.51g

Ingredients

  • 500g pack shortcrust pastry, thawed if frozen
  • 1kg rhubarb, trimmed, or 750g/1lb 10oz ready trimmed
  • 3 rounded tbsp plain flour
  • 85g caster sugar

For the topping

  • 85g plain flour
  • 1 tsp ground cinnamon
  • 50g demerara sugar
  • 50g hazelnuts, roughly chopped
  • 50g butter
  • single cream or vanilla ice cream, to serve

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Method

  1. Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
  2. To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
  3. Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender – test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.

Recipe from Good Food magazine, January 2002

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Comments

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sianhorton's picture
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I have now made this several times and it is delicious. By omitting the hazlenuts it does not detract from the overall taste. A real winner in our family!

lydiamaria50's picture

6 May 2011

I used captiandave's suggestions for the rhubarb and also microwaved it for 2 minutes.
The pie is lovely even added a bit too much cinnamon, but still tasted good.
Will def make again!

butterflyberry1's picture

has anybody tried to freeze this cake?

captaindave's picture

Rhubarb should always be sweetened using demerara sugar, half a cup per lb and lemon or orange juice added, 4 tablespoons per pound.
Microwave until desired texture is reached.
Using the microwave prevents the fruit breaking up.
It can then be frozen for out of season use.
If desired, cinnamon, vanilla or ginger may be added, in small quantities, to change / enhance the taste.

seasquirt's picture
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Just made this for Sunday dinner and it was delicious. Very simple to make, I did change a couple of ingredients - used 50g completely blitzed walnuts (had them left over from another recipe!) and then added 50g whole pinenuts for texture. Served with some vanilla mascarpone cream (just mix vanilla essense and some sugar into some mascarpone) which went really well, will definitely make again!

judithnewton's picture

To make this seasonal it would also be nice with stewed blackberry and apple too.

louisa_holbrook's picture

You could make this with a ready-made pastry case and stew the rhubarb filling for 10 minutes before. Assemble just before you bake it, cutting down the cooking time to 20-25 minutes. The filling is beautifully tart, and you could add a little ground ginger instead of cinnamon to the streusel topping for a warming alternative.

patatkeighley's picture

I made this to take to my sister-in-laws for Sunday tea. Was a huge success. Easy to make - may try it without the pastry base next time. I will also try it with plums.

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