Name: Rhubarb streusel pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: British
Ingredients: 500g pack shortcrust pastry thawed if frozen; 1kg rhubarb trimmed, or 750g/1lb 10oz ready trimmed; 3rounded tbsp plain flour; 85g caster sugar; 85g plain flour; 1 tsp ground cinnamon; 50g demerara sugar; 50g hazelnut roughly chopped; 50g butter; single cream or vanilla ice cream, to serve

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Rhubarb streusel pie

Rhubarb streusel pie

Good Food team

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Serves 6 - 8

More effort

Prep: 20 mins - 30 mins

Cook: 40 mins - 45 mins

A star rating of 4.8 out of 5.9 ratingsRate

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Bake this beautiful seasonal rhubarb pie with buttery shortcrust pastry and streusel topping and make the most of sensational spring ingredients

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Cinnamon ice cream

A star rating of 4 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

500g pack shortcrust pastry

thawed if frozen
1kg rhubarb

trimmed, or 750g/1lb 10oz ready trimmed
3rounded tbsp plain flour
85g caster sugar

For the topping

85g plain flour
1 tsp ground cinnamon
50g demerara sugar
50g hazelnut

roughly chopped
50g butter
single cream

or vanilla ice cream, to serve

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Nutrition: per serving for six

kcal665
fat36g
saturates15g
carbs81g
sugars24g
fibre5g
protein8g
salt0.51g

low

Method

step 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.
step 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.
step 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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A star rating of 4.8 out of 5.9 ratings

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