Rhubarb puffs with oaty streusel topping

A simple seasonal pud with a crunchy topping

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 465
  • fat 27g
  • saturates 13g
  • carbs 53g
  • sugars 21g
  • fibre 3g
  • protein 6g
  • salt 0.57g


  • 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


Use up leftover puff pastry in Cheese twists
Roll the pastry into a 20 x 30cm rectangle, then cut into strips about 2cm wide. Twist and place on a lined baking sheet. Sprinkle over 25g grated Parmesan and bake at 200C/fan 180C/gas 6 for 20-25 mins.Use up leftover puff pastry in Apple & orange tart
Core and thinly slice 2 Granny Smith apples. Gently toss with 3 tbsp caster sugar and the zest 1 orange. Roll the pastry into a 25cm circle and place on a baking sheet. Arrange the apple mixture over the pastry, leaving a 1cm rim. Bake at 200C/fan 180C/ gas 6 or 25-30 mins until golden.Use up leftover puff pastry with Curry puffs
Fry 1 finely chopped onion in butter until softened. Stir in 1 crushed garlic clove, 2 tsp finely grated fresh root ginger. Add 200g cooked potato cut into small pieces, 1 tbsp curry paste, 100g fresh/ frozen spinach. Cook for 5 mins, then leave to cool. Roll the pastry to a 20 x 30cm rectangle, and cut into 4 rectangles. Spread ¼ of mixture onto each rectangle. Fold over pastry and seal edges with fingers. Brush with milk. Cook in 200C/fan 180C/gas 6 oven for 20 mins until golden.


  1. 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.

  2. 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.

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