Rhabarber Streusel TarteRhubarb Streusel Tart

Update: Für das deutsche Rezept nach unten scrollen!

Another rhubarb recipe, yes! Because you have to use rhubarb, as long as you get it.

And this recipe is a hit! The recipe itself doesn’t read like one, but as soon as you’ve taken the first bite you’ll be convinced.

Rhubarb Streusel Tart

A flaky, buttery crust with tart, mellow rhubarb and all this topped with crispy, spicy streusel! I mean, how should it become even better?

The crust is really thin when rolled out, but don’t worry it won’t break when baked. I’ve used a tart pan, which was really fully loaded. But it worked! You can also use a spring-form pan.

Rhubarb Streusel Tart

As it is rhubarb season, rhubarb recipes are all over the internet. And so a question arises: Peeling or not? Some peel it all way long, some never. I was not only confused, but I always didn’t liked the idea of peeling off the bright red skin of the rhubarb. I mean, that’s one of the great characteristics of rhubarb, isn’t it? So I searched the internet. Summarized: modern rhubarb varieties have less strings so there is no need to peel. Just chop the ends, and if there are any strings coming off, peel them. So this is my way in the future, forever.

I also heard of some rhubarb varieties, that are red inside, too. It’s called strawberry rhubarb and looks really beautiful. Look at that from a post from Nicky. Unfortunately I’ve never seen it here.

Rhubarb Streusel Tart

We have been offered a lot rhubarb from a friend, who cannot work it up anymore. So do you have any suggestions, what to do with a lot rhubarb? I knew we could make jam, but I am not such a big fan of (strawberry-) rhubarb jam. So I will be thankful for any tips.

Vor einem Jahr: Rhabarber-Streusel-Kuchen

Rhubarb Streusel Tart

Another rhubarb recipe, yes! Because you have to use rhubarb, as long as you get it.

And this recipe is a hit! The recipe itself doesn’t read like one, but as soon as you’ve taken the first bite you’ll be convinced.

Rhubarb Streusel Tart

A flaky, buttery crust with tart, mellow rhubarb and all this topped with crispy, spicy streusel! I mean, how should it become even better?

The crust is really thin when rolled out, but don’t worry it won’t break when baked. I’ve used a tart pan, which was really fully loaded. But it worked! You can also use a spring-form pan.

Rhubarb Streusel Tart

As it is rhubarb season, rhubarb recipes are all over the internet. And so a question arises: Peeling or not? Some peel it all way long, some never. I was not only confused, but I always didn’t liked the idea of peeling off the bright red skin of the rhubarb. I mean, that’s one of the great characteristics of rhubarb, isn’t it? So I searched the internet. Summarized: modern rhubarb varieties have less strings so there is no need to peel. Just chop the ends, and if there are any strings coming off, peel them. So this is my way in the future, forever.

I also heard of some rhubarb varieties, that are red inside, too. It’s called strawberry rhubarb and looks really beautiful. Look at that from a post from Nicky. Unfortunately I’ve never seen it here.

Rhubarb Streusel Tart

We have been offered a lot rhubarb from a friend, who cannot work it up anymore. So do you have any suggestions, what to do with a lot rhubarb? I knew we could make jam, but I am not such a big fan of (strawberry-) rhubarb jam. So I will be thankful for any tips.

One year ago: Rhubarb-Streusel-Cake

Rhubarb Streusel Tart

3 Gedanken zu „Rhabarber Streusel TarteRhubarb Streusel Tart

  1. Sehr lecker, ich liebe Rhabarber-Streusel Kuchen und backe so lange er Saison hat auch am liebsten alles mit Rhabarber. Wenn Du sehr viel Rhabarber hast wie waere es mal mit Rhabarbersaft oder -sirup, schmeckt auch gut als Schorle.

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