RHUBARB PUFFS WITH OATY STREUSEL TOPPING
A simple seasonal pud with a crunchy topping
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 465 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.57 milligram of sodium
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