Rhubarb streusel pie

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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• Rowan

  15 March 2009

  Rowan rated and commented on this recipe

  

  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!

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• captaindave

  04 May 2009

  captaindave commented on this recipe

  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.

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• butterflyberry

  27 January 2011

  butterflyberry commented on this recipe

  has anybody tried to freeze this cake?

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• Lydiat.

  06 May 2011

  Lydiat. commented on this recipe

  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!

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• sian'srecipe

  19 May 2011

  sian'srecipe rated and commented on this recipe

  

  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!

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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

Preparation and cooking times

Prep 20 - 30 mins

Cook 40 - 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 8.0g, carbohydrate 81.0g, fat 36.0 g, saturated fat 15.0g, fibre 5.0g, sugar 24.0g, salt 0.51 g

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