Rhubarb Puff Pastry Topped With A Oaty Crumble
This Rhubarb Puff Pastry topped with an Oaty Crumble features a flaky puff pastry base filled with tangy rhubarb, perfectly balanced with a sweet and crunchy oat crumble topping. It's an easy yet impressive dessert that combines the tartness of rhubarb with the comforting texture of oats, making it an ideal choice for any occasion.
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.
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Calories: 215kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 23mgSodium: 75mgPotassium: 260mgFiber: 3gSugar: 15gVitamin A: 329IUVitamin C: 5mgCalcium: 82mgIron: 1mg
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