Best 4 Rhubarb Streusel Pot Pie Recipes

GERMAN RHUBARB STREUSEL CAKE

Steps:

• Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
• Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
• Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

IMPOSSIBLE RHUBARB STREUSEL PIE

Steps:

• Heat oven to 375 degrees.
• Grease pie plate 9x1 1/4 inches.
• Prepare struesel topping; reserve.
• Arrange rhubarb evenly in plate.
• Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
• Pour into plate.
• Sprinkle with struesel topping.
• Bake until knife inserted comes out clean, about 40 minutes.
• Serve with sweetened whipped cream if desired.
• STRUESEL TOPPING INSTRUCTIONS.
• Cut margarine into baking mix and brown sugar until crumbly.
• Stir in nuts.

RHUBARB STREUSEL PIE

Steps:

• Make the pâté brisée
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
• Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and crimp the edge decoratively. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 3 to 5 minutes more, or until it is pale golden.
• Make the filling:
• In a large bowl stir together the sugar, the tapioca, a pinch of salt, the vanilla, the rhubarb, and the butter until the mixture is combined well and let the filling stand, stirring occasionally, for 15 minutes.
• Make the streusel topping:
• In a large bowl stir together the brown sugar, the flour, the butter, the cinnamon, the walnuts, and a pinch of salt and blend the mixture until it resembles coarse meal.
• Spoon the filling into the shell, sprinkle the streusel topping around the outer 2 inches of the filling, leaving the center exposed, and brush the edge of the shell with some of the egg wash. Bake the pie on a baking sheet in the lower third of a preheated 450°F. oven for 15 minutes, reduce the heat to 350°F., and bake the pie for 50 minutes to 1 hour more, or until the filling is bubbling and the rhubarb is tender. Brush the exposed (center) portion of the filling with the jelly and let the pie cool on a rack for 2 hours.

RHUBARB STREUSEL PIE

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.