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Strib Rhubarb Streusel

Strib Rhubarb Streusel

A delicious and easy rhubarb pudding that will tantalise your guests at any meal. Inspired by my friend Inger’s rhubarb crop in Strib Denmark. (Rhubarb which I sneaked home in my suitcase – yes really) Bake & enjoy! And this recipe went in The Telegraph :-) how nice is that… Have a look!

The Telegraph – Rhubarb Recipes

It’s such a lovely change from crumble and would be great with cream, ice cream or custard served warm! Also lovely the next day sliced and cold with a cuppa a real Tea Time Treat! It’s even sturdy enough for lunch boxes….. Just make sure you have the pastry thin and crispy – we don’t want any soggy bottoms now do we?

Go on have a go! Strib Rhubarb Streusel all the way

Cx – drop me a comment and let me know how you go – you know how I love your commnets

Ingredients

  • 250g sweet short crust pastry (handmade or bought Jus-rol SC is great)
  • 300g rhubarb – mine’s from Inger’s garden in Strib, Denmark :)
  • 3 tbsp red fruit jam – any will do
  • 100g plain flour – plus a little for rolling pastry
  • 60g butter
  • 50g porridge oats
  • 60g demerara sugar
  • 40g flaked almonds
  • 1 tsp icing sugar – for dusting if you want to be posh

 

Use a 10″ x 10″ or 8″ x 10″ tin, lined and greased (greaseproof paper also helps you lift it out of the tin)

Preparation Method

  1. Pre-heat oven to 180 C / gas mark 4.
  2. Cut the rhubarb into 3cm pieces, put in a pan and add jam, stir. Then place over a low heat with the lid on for 8-10 minutes until soft, leave to cool.
  3. Make your short crust pastry or use the bought sweet short crust, line tin with pastry making sure it’s not too thick, it doesn’t need to be too neat.
  4. In a separate bowl add flour, then rub in butter until it looks like breadcrumbs, Add sugar, porridge oats and almonds and stir to combine.
  5. Pour your cooled rhubarb mix into the pastry case and then sprinkle on the streusel topping.
  6. Bake in the oven for 40 minutes until golden (you don’t want a soggy bottom…).
  7. Leave to cool slightly then using greaseproof paper, lift carefully out of the tijn, enjoy either warm (dust with icing sugar), with custard or ice cream or cold with a nice cup of tea. Perfect for lunch boxes ….. enjoy!

 

Link up your recipe of the week
CookBlogShare
I’m linking this recipe to #TeaTimeTreats hosted by Karen from Lavender & Lovage  and Jane from The Hedgecombers
Hijacked By Twins

Comments

Mandy says:
I love the sound of this and we'll done for getting it in The Telegraph! I really can't imagine rhubarb hummus. Thanks for linking up with #CookBlogShare
Kirsty Hijacked By Twins says:
I love adding streusel to cakes and bakes! This looks and sounds lovely and well done for the feature. Thank you for sharing with #CookBlogShare x
susannock 58@gmail.com says:
Made last spring . As usual perfect xxxxx