Easy Rhubarb Puff Pastry Topped With A Oaty Crumble
If you’re searching for a delicious and simple dessert recipe, look no further than Rhubarb Puff Pastry topped with an Oaty Crumble. This treat combines the tartness of rhubarb with a crunchy, oaty topping, making it the perfect dessert or for your morning breakfast!
This recipe is particularly child-friendly, allowing you to enjoy baking with your kids and creating wonderful memories together. With just a few common ingredients, you can have this dessert ready to bake in no time.
Whether you’re an experienced baker or a beginner, this Rhubarb Puff Pastry Topped with an Oaty Crumble is a fantastic choice. It’s a straightforward recipe that doesn’t require advanced baking skills, ensuring that anyone can enjoy making and eating this delightful dessert.
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Ingredients
You will need:
- 5 Sticks of Rhubarb (Cut into 2 – 3cm pieces)
- 1 tsp Cinnamon
- 3 tbsp Plain Flour
- 5 tbsp Soft Brown Sugar
- ½ 500g Puff Pastry
- 3 tbsp Butter
- 50 g Rolled Oats
How to make Rhubarb Puff Pastries with a Oaty crumble
Heat oven to 200℃/180℃/gas 6. Line a baking tray with baking paper/parchment. In a bowl mix the rhubarb, cinnamon 1 tbsp of the flour and 2 tbsp of sugar.
In a seperate bowl rub together the remaining flour, sugar, butter and oats to make a crumble.
Roll out the puff pastry and cut into 4 equal pieces. Divide the rhubarb between the pastry quarters, leaving a 1 cm rim. Sprinkle the oat mixture on top of the rhubarb, then fold and pinch each corner to keep the filling in. Brush with the edges with egg wash and bake for 25 minutes, then serve warm.
Mix the rhubarb, cinnamon, flour and sugar together Mix the oats, butter, flour and sugar together with your fingers Add the rhubarb to each section then top with the crumble Fold the edge and squeeze the corners together to keep the filling in.
Preparation Before Baking
Making rhubarb puff pastry with an oaty crumble topping involves a few key steps: preparing the rhubarb, making the crumble mixture, and assembling the pastry. It’s important to follow the instructions carefully to ensure a delicious result.
Preparing the Rhubarb
If you’re using frozen rhubarb, defrost first and remove the excess liquid. Cut into 2-3cm pieces and mix with the sugar and flour. There is no need to precook it.
Making Crumble Mixture
Using your fingers, rub the butter into the dry ingredients until it resembles coarse breadcrumbs. Be careful not to overmix, so the crumble remains light and crunchy. You can also use a food processor to combine the butter and dry ingredients if you prefer a finer texture.
Assembling the Pastry
Unroll a sheet of ready-made puff pastry and lay it on a baking tray lined with parchment paper. Spoon the rhubarb filling onto the centre of the puff pastry and top with the oat crumble, leaving a border of about 1 cm around the edges.
Gently fold the edges of the pastry up to create a rim around the filling. Place the assembled pastry in the fridge for about 15 minutes to help the pastry firm up before baking.
Once chilled, bake in the preheated oven for 25-30 minutes until the pastry is golden and the crumble is crispy. Serve warm or at room temperature for a tasty treat! Any leftovers, eat for breakfast. It’s so good with a cup of coffee!
A handy tip: keep your ingredients cold. Chilled butter helps the crumble achieve that crispy texture you’re aiming for.
Vegan and Gluten-Free Alternatives
Creating a vegan or gluten-free crumble is straightforward and equally delightful. Substitute butter with 60g of coconut oil or vegan margarine. Both options provide a rich taste and ensure a crumbly texture.
For gluten-free needs, use gluten-free flour in place of all-purpose flour. Incorporating gluten-free oats helps maintain that desired crunch. You can find gluten-free oats in most supermarkets.
Replace brown sugar with coconut sugar if you prefer a healthier alternative. This change will slightly alter the flavour but still keep the topping sweet and tasty. With these substitutions, you can enjoy a delicious crumble topping that meets various dietary preferences.
Assessing Doneness
To check if your dessert is done, look for a few key signs. The pastry should be golden brown and the rhubarb bubbly.
Poke the centre of the dessert with a toothpick or knife. It should go through easily, indicating the rhubarb is tender.
Also, the crumble should be crisp and slightly firm to the touch. If it feels soggy, give it a few more minutes.
Remove the baking sheet from the oven and let the dessert cool slightly on a wire rack. This helps keep the pastry from becoming too soft.
Your rhubarb puff pastry is ready when everything looks golden and delicious. Enjoy it warm for the best taste and texture.
Serving Suggestions
Rhubarb Puff Pastry is a delightful dessert that can be served in many ways. You can keep it traditional with familiar comforts or add unique twists for an exciting experience.
Classic Pairings
Pair your rhubarb puff pastry with vanilla ice cream for a classic touch. The cold ice cream contrasts beautifully with the warm pastry and the oaty crumble. A scoop of creamy vanilla ice cream softens the tartness of the rhubarb and complements the crumbly topping.
Another great option is warm custard. Pour the custard over the top, letting it seep into the pastry layers and mingle with the rhubarb filling. The creamy texture and rich taste of the custard pair well with the sweet, tangy flavours of the dessert.
You might also consider a dollop of fresh whipped cream. The lightness of the whipped cream adds an airy finish, enhancing the dessert’s enjoyment without overpowering its flavours. Whipped cream adds a touch of elegance to the presentation as well.
Innovative Twists
For something different, serve the pastry with a drizzle of caramel sauce. The caramel adds a layer of sweetness and depth to the rhubarb and oat crumble. This combination is especially pleasing for those with a sweet tooth.
Another creative idea is to pair the dessert with a citrus-infused cream. Whip some cream with a bit of lemon or orange zest. The citrus notes brighten the flavours and add a fresh, zingy element to the rich pastry.
For a fancy touch, top your dessert with a dusting of cinnamon sugar. This simple addition enhances the warmth and spice in the crumbles, making each bite more aromatic and flavourful.
Finally, consider serving it with a glass of port wine. The rich, fortified wine pairs excellently with the sweetness of the rhubarb and the buttery pastry, making it perfect for an adult dessert experience.
Preservation and Storage
To keep your rhubarb puff pastry topped with an oaty crumble fresh and delightful, proper storage is key. Here are some practical tips for storing leftovers and freezing for later enjoyment.
Storing the Leftovers
After enjoying your delicious dessert, you may have some portions left over. It’s essential to store these properly to maintain their flavour and texture.
First, allow the rhubarb puff pastry to cool completely. This helps prevent condensation, which can make the pastry soggy.
Once cooled, place the dessert portions in an airtight container. Airtight containers help keep the dish fresh by limiting air exposure.
Store the container in the fridge. This will keep the dessert fresh for up to three days. If you want to reheat, simply place it in the oven at a low temperature until warmed through.
Freeze for Later
To enjoy your rhubarb puff pastry topped with an oaty crumble at a later date, freezing is an excellent option.
First, ensure the dessert is fully cooled. This prevents excess ice crystals from forming, which can ruin the texture.
Wrap each portion tightly in cling film. Then place the wrapped portions into a resealable freezer bag. Make sure to remove as much air as possible from the bag before sealing.
Label the bag with the date and contents. This helps you keep track of how long it has been stored.
Frozen portions can be kept for up to two months. When you’re ready to eat, thaw the portions overnight in the fridge. To reheat, place them in the oven at a low temperature until completely warmed.
Using these methods, you can store and enjoy your favourite rhubarb puff pastry dessert when it suits you.
Recipe Variations
Making rhubarb puff pastry with an oaty crumble can be a versatile dish. You can easily adapt it to include seasonal fruits or cater to dietary needs.
Seasonal Add-Ins
You can enhance your rhubarb puff pastry by adding different fruits depending on the season. In spring, try adding strawberries which blend well with rhubarb. Simply mix them into the rhubarb filling.
In the summer, apples can be a delightful addition. They add a natural sweetness and a slight crunch to your pastry.
For autumn, chopped nuts like walnuts or pecans can provide a nutty flavour and extra texture. Just sprinkle them over the oaty crumble topping before baking. You might also consider adding a drizzle of orange juice to the filling for a citrusy twist.
Frequently Asked Questions
Discover the best ways to keep your puff pastry crisp, prepare rhubarb properly, and create a delicious oaty crumble topping. Learn how to incorporate apples for added flavour and tips for making your tart ahead of time and freezing it.
What’s the best way to ensure my puff pastry remains crisp when making a rhubarb tart?
To keep your puff pastry crisp, bake it on a baking sheet lined with parchment paper. Preheat the oven well and avoid adding too much liquid from the rhubarb filling. Blind baking the puff pastry for a few minutes before adding the filling can also help but not necessary in this recipe.
Can I use store-bought puff pastry for a homemade rhubarb and custard tart?
Yes, you can use store-bought puff pastry. It saves time and still provides excellent results. Make sure to thaw the puff pastry according to the package instructions before using.
How do you prepare rhubarb to avoid it becoming too watery in a tart?
Cut rhubarb into even pieces and roast or cook it briefly to release excess water. Some recipes recommend sprinkling the rhubarb with sugar and letting it sit to draw out moisture before incorporating it into the tart. I used frozen rhubarb, when it defrosted there was a lot of excess water. I drained and squeezed the rhubarb to get most of the moisture out.
What are some tips for making the perfect oaty crumble topping for a pastry tart?
Combine oats with flour, butter, and sugar for the crumble topping. Rub the butter into the dry ingredients until it resembles breadcrumbs. This creates a crunchy and golden topping. Using rolled oats adds texture to the crumble.
Is it possible to make a rhubarb puff pastry tart ahead of time and freeze it?
Yes, you can prepare and freeze the tart before baking. Assemble the tart, wrap it well in cling film and aluminium foil, and place it in the freezer. When ready to bake, unwrap and bake from frozen, adding a few extra minutes to the baking time.
How can I incorporate apples into a rhubarb puff pastry tart for added flavour?
Add thinly sliced apples to the rhubarb filling to complement the tartness of the rhubarb. A mixture of rhubarb and apple creates a delightful balance of sweet and tart flavours. Cook the apple slices slightly before adding to the tart to prevent them from releasing too much water.
Rhubarb Puff Pastry Topped With A Oaty Crumble
Equipment
Ingredients
- 5 Sticks of Rhubarb (Cut into 2 – 3cm pieces)
- 1 tsp Cinnamon
- 3 tbsp Plain Flour
- 5 tbsp Soft Brown Sugar
- ½ 500g Puff Pastry
- 3 tbsp Butter
- 50 g Rolled Oats
Instructions
- Heat oven to 200℃/180℃/gas 6. Line a baking tray with baking paper/parchment. In a bowl mix the rhubarb, cinnamon 1 tbsp of the flour and 2 tbsp of sugar.
- In a seperate bowl rub together the remaining flour, sugar, butter and oats to make a crumble.
- Roll out the puff pastry and cut into 4 equal pieces. Divide the rhubarb between the pastry quarters, leaving a 1 cm rim. Sprinkle the oat mixture on top of the rhubarb, then fold and pinch each corner to keep the filling in. Brush the edges with egg wash and bake for 25 minutes, then serve warm.