Rhubarb streusel pie

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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.

Per serving for six

665 kcalories, protein 8g, carbohydrate 81g, fat 36 g, saturated fat 15g, fibre 5g, salt 0.51 g

Latest comments and suggestions

• Pat

  28 April 2008

  Pat commented on this recipe

  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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• Loubob

  07 July 2008

  Loubob commented on this recipe

  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.

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• Judith

  17 August 2008

  Judith commented on this recipe

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

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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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Difficulty and servings

Serves 6 - 8

Preperation and cooking times

Prep 20 30 mins

Cook 45 mins

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

Per serving for six

665 kcalories, protein 8g, carbohydrate 81g, fat 36 g, saturated fat 15g, fibre 5g, salt 0.51 g

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