Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

  • Home
  • Recipe Index
  • Gardening
    • Annuals
    • Bulbs
    • Forcing
    • Groundcovers
    • Herbs
    • Houseplants
    • Pests
    • Perennials
    • Vegetables
      • Tomatoes
    • Preserving the Harvest
      • Soil
    • Winter-Sowing
    • What To Do When
  • Household
    • Decorating
    • Flower Arranging
    • Good Ideas
    • Etc.
    • House Tour
    • Christmas
  • Shop
  • Ask Kevin
    • Ask Kevin Forum
    • Tips
    • Email Kevin
    • facebook
    • twitter
    • Pinterest

Rhubarb Streusel Puffs: The Video!

BY Kevin Lee Jacobs | May 2, 2017 19 Comments

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:

Print
Rhubarb Streusel Puffs: The Video!

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 pastries

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

  1. 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.
  2. 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.
  3. 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.
3.1
https://www.agardenforthehouse.com/rhubarb-streusel-puffs-the-video/
Copyright 2015 by Kevin Lee Jacobs

Virtual Garden Tour in Late April
Chickpea Pancakes with Wild Blueberry Sauce (GF)

Comments

  1. 1

    Stephanie C. says

    May 4, 2017 at 9:09 am

    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….

  2. 2

    Louise Brouillette says

    May 4, 2017 at 12:11 pm

    My rhubarb is coming in nicely, so thanks for this great recipe!

  3. 3

    Catharine R. says

    May 7, 2017 at 7:52 am

    Made them. Delicious and addicting!

  4. 4

    Brooklyn Bob says

    May 7, 2017 at 8:41 am

    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!

  5. 5

    Mary W says

    May 7, 2017 at 8:44 am

    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.

  6. 6

    Tiffany says

    May 7, 2017 at 8:47 am

    Love the video, and I’ll be sure to use just a whisper (not a shout) of nutmeg!

  7. 7

    Diane says

    May 7, 2017 at 8:51 am

    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.

  8. 8

    Rose says

    May 7, 2017 at 8:54 am

    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

  9. 9

    Kevin Lee Jacobs says

    May 7, 2017 at 9:06 am

    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!

  10. 10

    Angel says

    May 7, 2017 at 10:36 am

    Rhubarb is nearly impossible to get in my area; can another fruit be used? Strawberries maybe?

  11. 11

    Judy says

    May 7, 2017 at 11:16 am

    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.

  12. 12

    Trudi says

    May 7, 2017 at 11:56 am

    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.

  13. 13

    Kevin Lee Jacobs says

    May 7, 2017 at 12:43 pm

    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!

  14. 14

    Francisca Beaver says

    May 7, 2017 at 12:48 pm

    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!

  15. 15

    Peg K says

    May 7, 2017 at 1:14 pm

    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.

  16. 16

    Katherine says

    May 7, 2017 at 7:04 pm

    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

  17. 17

    Linda A says

    May 7, 2017 at 11:04 pm

    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.

  18. 18

    lise gray says

    May 8, 2017 at 10:59 am

    looking good! am going to make these yum. One of my favorite spring dishes- Rhubarb!

  19. 19

    Diane says

    May 9, 2017 at 6:36 pm

    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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get my new cookbook!

Buy The Book

RETURN TO TOP
COPYRIGHT© 2009–2023 | ALL RIGHTS RESERVED | KEVIN LEE JACOBS