Rhubarb Puffs With Oaty Streusel Topping
Indulge in the delightful combination of sweet and tangy flavors with this mouthwatering rhubarb and cinnamon pastry recipe. The tender rhubarb is tossed with aromatic cinnamon and enveloped in a flaky pastry crust, creating a delectable treat that is sure to please your taste buds. A crispy oat crumble topping adds a satisfying crunch to each bite, making this dessert a perfect balance of textures. Enjoy a warm serving of this delightful pastry straight from the oven for a comforting and delicious treat.
— Constant Cookbook
Ingredients
- 5 sticks rhubarb , cut into 3cm pieces
- 1 tsp cinnamon
- 3 tbsp plain flour , plus extra for dusting
- 5 tbsp soft brown sugar
- ½ a 500g block puff pastry
- 3 tbsp unsalted butter
- 50g rolled oats
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 465 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 21 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.57 milligram of sodium
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