Rhubarb streusel pie

Rhubarb streusel pie

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(6 ratings)

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

More effort

Serves 6 - 8
The perfect way to round off Sunday lunch

Nutrition and extra info

Nutrition: per serving for six

  • kcal665
  • fat36g
  • saturates15g
  • carbs81g
  • sugars24g
  • fibre5g
  • protein8g
  • salt0.51g
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  • 500g pack shortcrust pastry, thawed if frozen
  • 1kg rhubarb, trimmed, or 750g/1lb 10oz ready trimmed



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 3 rounded tbsp plain flour
  • 85g caster sugar

For the topping

  • 85g plain flour
  • 1 tsp ground cinnamon
  • 50g demerara sugar
  • 50g hazelnut, roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • single cream or vanilla ice cream, to serve


  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.

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Comments, questions and tips

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26th Apr, 2020
DELICIOUS! it was bigger than the picture however still tasted lovely and all my family thoroughly enjoyed it!!!
30th May, 2015
This is a winner and a half - added a couple of pears because I didn't have enough rhubarb and patched up the shortcrust bottom to thicken it out a bit. Also added breadcrumbs to the topping for a bit of extra crunch - YUM!.Will definitely make this again
19th May, 2011
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!
6th May, 2011
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!
27th Jan, 2011
has anybody tried to freeze this cake?
4th May, 2009
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.
15th Mar, 2009
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!
17th Aug, 2008
To make this seasonal it would also be nice with stewed blackberry and apple too.
7th Jul, 2008
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.
28th Apr, 2008
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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