Last updated on May 11th, 2017
I wrote about these springtime treats back in 2015, and I’ve been making them ever since. They’re light, flaky, and indescribably delicious. Betcha can’t eat just one!
Here’s the video recipe, which, just for fun, includes some scenes from my spring garden. One of these days I’ll ask Andy Milford, my videographer, to film a full gardening episode for you.
Think you’ll give these Rhubarb Streusel Puffs a whirl? You can let me know by leaving a comment. And to make my life worth living, please subscribe to my YouTube channel.
And here, because I love you, is the printable recipe:
Store-bought puff pastry dough...garden fresh rhubarb....a buttery streusel topping...there's nothing about these tea-time treats that isn't angelic.
Ingredients
- 4 stalks rhubarb, cut into 1- to 2-inch-long pieces
- 3 tablespoons flour
- 2 tablespoons cane sugar
- 5 tablespoons brown sugar
- 1 teaspoon cinnamon
- A tiny pinch (less than 1/8 teaspoon) nutmeg
- 3 tablespoons unsalted butter
- 1/3 cup “old-fashioned” rolled oats
- 1 sheet puff pastry dough, thawed but cold
Instructions
- Center the oven rack, and preheat the oven to 400°F.In a medium-size bowl, toss together the rhubarb, 1 tablespoon flour, and the cane sugar. In another medium-size bowl, add 2 tablespoons flour, and the brown sugar, cinnamon, butter, and oats. Use a pastry blender or your fingers to blend the ingredients until crumbly.
- Unfold the thawed puff pastry onto a parchment-lined baking sheet. Cut the dough into quarters. Using a sharp knife, score a 1/2-inch border around each quarter. Divide the rhubarb mixture among the pastries, staying inside the scored lines. Then sprinkle the rhubarb generously with the oat mixture.
- Bake until puffed and golden — 20-25 minutes. Serve warm or at room temperature, with or without a scoop of vanilla ice cream. The streusel topping will become crispy as the puffs cool.
Stephanie C. says
Those look amazing and if I thought I could convince my husband to eat rhubarb, I’d make them tomorrow. Maybe I can sneak them in and he won’t notice….
Louise Brouillette says
My rhubarb is coming in nicely, so thanks for this great recipe!
Catharine R. says
Made them. Delicious and addicting!
Brooklyn Bob says
Thanks for sharing some scenes from your garden. It’s beautiful! The puffs look beautiful, too. Heading to grocery store now for the puff pastry dough and rhubarb!
Mary W says
No rhubarb in Florida but this brought back sweet memories of my childhood in Wisconsin and the kids daring each other to pick a stalk and eat it without making a face. I love it, too. If I see any in the grocery, I’ll try your recipe which looks quick, easy, and almost everything on hand.
Tiffany says
Love the video, and I’ll be sure to use just a whisper (not a shout) of nutmeg!
Diane says
I make these all the time for my guests and ourselves. So quick – I mix up the streusel ahead of guest arrival. So easy. So elegant. I freeze lots of batches of cut up rhubarb so we enjoy these little treats all year long.
Rose says
Dear Kevin, Thank you for sharing this easy recipe. As I have no rhubarb growing at this time, I am wondering if apples or some other fruit could be substituted ? Thanks. Rose
Kevin Lee Jacobs says
Hi Rose – If you can’t find rhubarb at your grocery store or farmers’ market, you can substitute blueberries. Let me know how the puffs work out for you!
Angel says
Rhubarb is nearly impossible to get in my area; can another fruit be used? Strawberries maybe?
Judy says
Now that I got my mowing service to stop cutting down my rhubarb, it’s growing like wildfire. The puff pastry is thawing and there will be Rhubarb Streusel Puffs by tea time. My Grandmother had huge rhubarb plants and she would make strawberry rhubarb jelly. Delicious! Thanks Kevin.
Trudi says
Oh rhubarb bliss! I was out of oatmeal ,AND brown sugar AND puff pastry so i used filo dough, strawberries and less white sugar. The kids loved them last night, so this morning i went to Kroger got some REAl puff pastry and made it right, as a birthday treat for my eldest ! YAY! Thank you ! I think i get gramma of the year award for these.
Kevin Lee Jacobs says
Hi Angel – See comment #9. And do report back on your success!
Hi Judy – Let me know how the puffs work out for you!
Hi Trudi – Yes, you are indeed Gramma of the Year!
Francisca Beaver says
Thank you, and hello from Washington state. I enjoyed the video (and the purple bowl, haha) I love rhubarb and usually just cook it with some sugar and eat it spread on toast. (mom’s method!) I’ll make your recipe this week!
Peg K says
Rhubarb is an all time favorite of mine in pies or as a sauce. I like it best with orange zest. Brings back many memories from my mom who always has a spot in her garden for it. Has anyone seen how expensive it is in the stores. That should make you want plant in your garden if you like it.
Katherine says
Hi Kevin!
I made your Rhubarb Streusel Puffs and they were wonderful! Thank you for sharing the recipe! I took a picture because they turned out so well.
Katherine
Linda A says
Hi Kevin, I’ve never tasted Rhubarb even though it was served at my
family table as a child. My mother loved to bake and when we had
large family gatherings she’d never bake just one pie. No, she’d make 5 or 6.
Lemon Meringue, Apple, and Pumpkin were on the menu and, of
course, (because my dad loved it) – Rhubarb. To this day, I’m not sure who
was in charge of this decision to put it on the table. Everyone else chose the
other pies. Rhubarb was my father’s favorite. He was able to enjoy this pie
all week because everyone else chose the others. Was this strategic planning
on his part or just good luck? ha!
Anyway, thanks for a visit down memory lane.
lise gray says
looking good! am going to make these yum. One of my favorite spring dishes- Rhubarb!
Diane says
These look delicious! I just made some rhubarb muffins and I wish I had seen your video first – I would have added some nutmeg. Thanks for the video, will try these next!