This rhubarb strudel with nuts and a hint of lemon is an irresistible dessert that combines the fruity acidity of rhubarb with sweet and aromatic flavours. Simple yet sophisticated. Of course it's better with my homemade strudel dough.
Rhubarb strudel recipe
Stefie
4-8
15 minutes
Austrian
Desserts
Ingredients
- 500 g rhubarb
- Sugar to taste and sweetness of the rhubarb
- Juice and zest of half a lemon
- 50 g ground nuts (e.g. almonds or hazelnuts)
- 2 tbsp rum
- 1 tsp cinnamon
- 4 sheets of store-bought strudel dough (or even better, homemade strudel dough)
- 50 g melted butter
For the butter crumbs:
- 50 g breadcrumbs
- 50 g sugar
- 1 tsp cinnamon
- 50 g melted butter
Directions
preheat the oven to 180 degrees
To make the butter crumbs, toast the breadcrumbs in the oven until golden yellow and then mix with the sugar, cinnamon and melted butter
Wash and peel the rhubarb and cut into small pieces
In a bowl, mix the rhubarb with the sugar, lemon juice, lemon zest, ground nuts, rum, butter crumbs and cinnamon.
Stir well and leave to infuse.
Spread the strudel dough out on a clean tea towel.
Brush the sheets with melted butter.
Spread the rhubarb mixture evenly over the bottom third of the strudel dough, leaving about 3-5 cm free at the edges.
Fold the sides of the strudel dough over the filling and carefully roll up the strudel using the tea towel.
Place the strudel on a baking tray lined with baking paper and brush with a little melted butter. Bake in a preheated oven at 180°C for about 25-35 minutes until golden brown and crispy.
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