RHUBARB STREUSEL PIE

Rhubarb streusel pie image

The perfect way to round off Sunday lunch

Provided by Good Food team

Time 1h15m

Number Of Ingredients 10

Ingredients

500g pack shortcrust pastry , thawed if frozen
1kg rhubarb , trimmed, or 750g/1lb 10oz ready trimmed
3rounded tbsp plain flour
85g caster sugar
85g plain flour
1 tsp ground cinnamon
50g demerara sugar
50g hazelnut , roughly chopped
50g butter
single cream or vanilla ice cream, to serve

Steps:

Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.

Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.51 milligram of sodium