Rhubarb streusel pie
This rhubarb streusel pie is a great dessert when for when rhubarb is in season. Kids will love getting their hands messy making the delicious crumble topping.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
- 500 g pack shortcrust pastry thawed if frozen
- 750 g rhubarb trimmed, or approx 500g ready trimmed
- 150 g blueberries
- 3 rounded tbsp plain flour
- 85 g caster sugar
For the topping
- 85 g plain flour
- 1 tsp ground cinnamon
- 50 g demerara sugar
- 50 g butter
Preheat your oven to 190C/170C fan.
Create your pastry base
Sprinkle a little flour down to stop the pastry sticking then roll it out until it is about the thickness of a pound coin.
Transfer the pastry to a 23cm/9 in flan or pie dish. Use a little spare dough from the edge rolled into a ball to push the pastry down into place.
Prepare the rhubarb
Chop the rhubarb into 3cm/1 inch lengths. Once it’s all cut, put it into a large bowl.
Measure the sugar in a small bowl then add to the rhubarb along with the flour. Add the blueberries (we just threw in a few handfuls, rather than weighing them out exactly).
Mix it all together so the fruit is coated in the flour/sugar. Tip it into the pastry case, and spread it around to level it.
Make the topping
Weigh the flour in a small bowl, then add it to a large bowl. Do the same with the sugar. Add a teaspoon of cinnamon. Weigh the butter, then cut it into small pieces before adding to your bowl.
Rub the mixture together with your fingers until it starts to resemble breadcrumbs. Sprinkle it over the top of your rhubarb.
Bake the pie
Pop your pie in the oven for 40-45 minutes. It’s ready when the topping looks crisp and golden and the fruit is tender.
Serve it with ice cream, single cream or chilled custard.