Crumble Rhubarb Streusel Pie Recipe

Ingredients

500g pack shortcrust pastry , thawed if frozen

1kg rhubarb , trimmed, or 750g/1lb 10oz ready trimmed

3 rounded tbsp plain flour

85g caster sugar

FOR THE TOPPING85g plain flour

1 tsp ground cinnamon

50g demerara sugar

50g hazelnuts , roughly chopped

50g butter

single cream or vanilla ice cream, to serve

Method

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.

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