The BBC Good Food logo
Rhubarb puffs with oaty streusel topping

Rhubarb puffs with oaty streusel topping

By
Rating: 5 out of 5.19 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A simple seasonal pud with a crunchy topping

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal465
fat27g
saturates13g
carbs53g
sugars21g
fibre3g
protein6g
low insalt0.57g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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 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 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.

Goes well with

Recipe from Good Food magazine, May 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.19 ratings
Advertisement
Advertisement
Advertisement

Sponsored content