Rhubarb puffs with oaty streusel topping

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Rhubarb puffs with oaty streusel topping

Rhubarb puffs with oaty streusel topping
Rhubarb puffs with oaty streusel topping

Ready-rolled pastry cuts the prep time needed for these light and spicy little tarts.

Ingredients

Takes 30 minutes, plus defrosting Serves 4

– 5 rhubarb sticks, cut into 3cm pieces.

– 1 tsp ground cinnamon.

– 3 tbsp plain flour, plus extra for dusting.

– 5 tbsp soft brown sugar.

– ½ × 500g block puff pastry, defrosted if frozen.

– 3 tbsp unsalted butter.

– 50g/2oz rolled oats.

Instructions

Step 1:
Preheat the oven to 200°C/180°C fan/gas 6. In a bowl, toss the rhubarb with the cinnamon, one tablespoon of flour and two tablespoons of sugar.

Step 2:
Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to about 20cm x 30cm, then cut into quarters and place on the lined sheet.

Step 3:
Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb among the pastry quarters, leaving a 1cm rim. Sprinkle the crumble mixture over, then fold and pinch each corner to keep the filling in. Bake for 20 minutes, and serve warm.

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