Last updated on July 8th, 2016
Yesterday, if only to satisfy my curiosity, I grabbed a sheet of (store-bought) puff pastry, and cut it into quarters. Then I topped each quarter with a handful of rhubarb and some oats, brown sugar, butter, and cinnamon. The result? Gorgeous, sweet, can’t-stop-eating-’em Rhubarb Streusel Puffs!
No rhubarb in your garden? No problem! Farm stands and grocery stores usually stock the stalks from early May through mid-June. Even my Lousy Local Supermarket® carries it.
Blah-blah-blah. Let’s make these angelic treats!
To start, grab 4 stalks of rhubarb…
And cut them into 1-inch pieces.
Put the rhubarb in a medium bowl, and add 1 tablespoon of flour.
Also add 2 tablespoons sugar.
Toss the works with a bright blue spatula.
To make the streusel, put 2 tablespoons of flour in a separate bowl.
Add 5 tablespoons brown sugar…
And 1 teaspoon cinnamon…
And a whisper of nutmeg…
And 3 tablespoons unsalted butter…
And 1/3 cup old-fashioned rolled oats.
Use your fingers or a pastry-blending gadget (as above) to mash the butter into the dry ingredients.
When you are finished, your streusel will look coarse and crumbly. In other words, it will look like…streusel.
Now unfold a sheet of thawed but cold puff pastry dough, and roll it out a little just to remove creases.
Cut the dough into quarters, and then transfer the squares to a parchment-lined baking sheet.
Using a sharp knife, score a 1/2-inch border around the pastry. When the pastry cooks, the border will puff up, and hold the other ingredients in place.
No picture of this next step: Pop the baking sheet into the freezer for about 3 minutes, just to firm up the dough.
Divide the rhubarb between the pastry squares, inside the scored lines.
And then…
Top the rhubarb with the sweet, sexy streusel!
Bake until the pastry is puffed and golden — 20-25 minutes. In my low-end gas oven, the dessert took exactly 25 minutes to bake. Serve warm or at room temperature. The streusel topping will become crispy-delicious as the puffs cool.
Do me proud and make these great beauties, okay? And…if you enjoy my seasonal recipes, be sure to post a comment below!
And here, because I love you, is a photo-less copy-and-paste version of the above recipe:
Rhubarb Steusel Puffs
Kevin Lee Jacobs
Ingredients for 4 pastries
4 stalks rhubarb, cut into 1-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 coldCenter 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. Blend until crumbly with your fingers or a pastry-blending gadget.
Unfold the thawed puff pastry, and roll it out just enough to remove creases. Cut the dough into quarters, and transfer the 4 squares to a parchment-lined baking sheet. 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 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. As the puffs cool, the streusel topping will crisp up.
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Michael says
Kevin, just want you to know that your recipes are the best on the “intertubes!” Can’t wait to make this rhubarb rhapsody.
Catharine R. says
OMG – I can practically taste these just by looking at them. On my menu for Mother’s Day! Thanks Kevin.
MEGAN BLACK says
Yum! My neighbor gifted me 8 rhubarb plants. Thinking the deer would ignore them ( as per info on the internet), I put them outside the fenced garden. Wrong!! Nibbled right to the nubbins. So now they are wire-covered and I may have to wait til next year to make your goodies. Sigh.
DebbyMc says
These look beautiful! I’m wondering how they would be with strawberries…or blueberries! No rhubarb lovers in the house, sadly =-/ Yeah, that’s the ticket, I’m going to try these with blueberries! Ohhh, I need a BLUE spatula!
myrtle miller says
Rhubarb is thought to help prevent Alzheimer’s and cinnamon is good for people with diabetes.
Brenda Johnson says
Spring really has sprung!!! It’s rhubarb time!!! What a great way to present that tart tangy treat!! Crisp buttery puff pastry, the sweet cinnamony crunch of the oat streusel…delicious!!! Pretty enough to serve for dessert, but great for a grab and go snack too!! So tasty Kevin!!! Simple so the flavors really shine!!! Thanks for sharing!!
Diane says
These look amazing. My rhubarb is just getting ready for harvest and these are in it’s future.
Susan Guagliumi says
Always on the lookout for new rhubarb recipes. And would be so grateful for some interesting things to do with the red and black currants I grow. Always do jellies and syrups, but craving MORE.
Joy says
Perfect in every respect. My dear departed Nana would have loved these. I’ll make a batch in her memory on 22 May, her 113th birthday. She’s been gone 43 years, but I hear her voice every day.
John says
Love rhubarb. Love crisp. Love puff pastry. These are a must for tonight’s dinner. Too bad I don’t have company. I guess I’ll have to eat them all myself ( I’ll let my wife have a taste too). LOL
Janet says
Each one of your posts make me smile and each one of your recipes make me drool-sluurrrp:)
Val says
Yo Kev,
Dude, I am like so totally going to make this like massively awesome dessert. Sorry, can’t even fake young and hip, but I do have rhubarb and a box of puff pastry dough in the freezer. Subbing coconut oil on account of being vegan. Seems like a bunch of your recipes could easily be veganized. THANKS!! You like totally rock.
teresa barnard says
These look and sound DELISH! Can’t wait to try this recipe!
Judy P says
Oh these look so yummy!! I’m a member of your senior citizen hip crowd!! lol and think these would be wonderful with any and all fruit or combination of fruits. Well done young man!!
Shelley says
I have tons of rhubarb in our garden…. this looks delish but am wondering what amount your “4 stalks of rhubarb” translates to???? (Weight or cups when cut) Thanks so much !
Lisa in CO says
At 8,000′ elevation, my rhubarb is not ready to pull yet. But I’ve already copied this recipe to keep for ongoing use (and would appreciate more)! Nice item to share with friends and family who also love rhubarb. Thank you, Kevin!
Sherry Pace says
Thanks Kevin for another wonderful recipe – and rhubarb too! Strawberry rhubarb pie is so yesterday…I love all your recipes, going back years in your blog for my favs. Can’t wait till they are all together in a cookbook!
Dee says
Kevin,
What a great idea! I will be using different fruits…but a great idea for a quick, easy and delicious dessert! This would be great for a dinner party. Thanks!!
Janet Spooner says
I have never purchased puff pastry but this simple recipe is surely inspiration to try it!
kath parran moriarty says
Rich is a big rhubarb fan–not to mention the oatmeal. Bring it ON!
della says
WOW what a good way to use rhubarb. I’m always looking for different ways to use it. I can’t wait to make this. My daughter likes to eat rhubarb raw not me. Keep the GOOD recipes coming.
Nancy steinbach says
We love rhubarb in this house! And these look so beautiful!, Thanks Kevin, you are the best.
Debbie says
Kevin,
Yum, Rhubarb is my favorite…I am going to try this and mix in a few strawberries… for a Strawberry Rhubarb Puff. Enjoy your posts.
Kim McArthur-Navarrette says
Your picture recipe calls for 2 tablespoons of cane sugar, the copy-paste version says 2 teaspoons. I think that might yield a really tart tart. Excuse the pun. Which is correct?
We loved the bacon wrapped asparagus.
Jeanmarie says
These look magnificent!!!!! My Rhubarb is just about ready…will try this for sure!!!!
Love you site!!!!
Steven says
There is always a question regarding what to do with all of the rhubarb. I usually keep a batch of laminated dough in the fridge and this is a quick and delicious addition to my list recipes that I can use for guests. This looks great, thank you!
Kathy says
Not a rhubarb lover here, but I am truly inspried. I will try this with other fruits this weekend. thanks for ALWAYS inspiring.
gillycat says
wow. so easy to make with the kids and extremely delish. Had to use a yellow spatula but they are still great. As always, your recipes are timely and wonderful.
Sheri says
Can’t wait to try these. Heading to the store to pick up some rhubarb.
Zola says
Love, ALL Your recipe’s—Especially the photos & easy directions !!!
Waiting for COOK BOOK
Linda says
Now that I’m mostly cooking for two, this will be easy to cut in half.
Bonnie S says
Kevin these rhubarb streusel puffs look so gorgeous and sound so easy to make. I am making these for dessert for Mother’s Day! I’m sure they will be a great hit! Thanks for all your delecious recipes!
Robin says
These sound wonderful ! I will bake them very soon. Thanks
Beverly, zone 6, eastern PA says
My massive rhubarb is on a slow eruption due to lack of rain this spring. I’ll have to give it some time before I harvest any stalks. Usually I make rhubarb sauce to drizzle on crepes (easily frozen) but this combo looks like a winner.
Isn’t it a blessing to be able to walk into the back yard and pick your own organic produce ?!?!?!?
Nothing compares.
Enid says
Though I hate rhubarb, having been forced to eat it on many occasions by my great grandmother and it was NOT prepared in this delicious sounding recipe, which I do plan to try with other fruits and maybe some veggies (I am thinking of squash, pumpkin, even my extra asparagus?), I am compelled to comment in hopes that your cookbook publishers, Knopf, Simon & Schuster, will see their name and take heed. From perusing the comments for almost 4 years I find many of us are eligible for senior discounts at restaurants but still prefer a well cooked home meal or something special when we entertain. We are the ones with time to look for new, high quality recipes to make food that will give us a reputation and remembrance in our family and community. While Kevin’s delightful step by step pictures, both photographically and verbally, simplify the process for first time preparation and create a sense of “I can do this” when without them a photo and title might look too challenging to attempt, the straightforward summary, which is what I presume will appear in cookbook form, is easily followed and all that is necessary if we want to gift a child, grandchild or friend with secrets from our kitchen as they will have already had first hand experience with some of the results. It will also make it easier to find some “old favorites” we may have forgotten to bookmark or encounter some new favorites that were published before we subscribed.
Helen L Olson says
Rhubarb is up and these are on the menu. Might even make it for Mom. Love your recipes!
Bruni says
Perfect for my one-person household. One for breakfast, lunch, snack and dinner. All gone.
Years ago I made Martha Stewart’s rhubarb crisp. Was short one cup rhubarb so I used some frozen gooseberries to make up the difference. Talk about an interesting flavor combination. That would work on these puffs as well. I’ve planted some gooseberry bushes just so I can duplicate it again.
Helene Willis says
Can’t wait to make these beautiful pastries! My neighbor and I keep trying to find fun ways to use rhubarb (although I love a plain rhubarb sauce over sliced bananas), and these little goodies will be delight for her. Thank you, thank you! I so look forward to your weekly recipes with the step-by-step pictures, which, being the visual learner I am, I use in preference to the “hard copy”.
I love your garden suggestions also. I’m going to try growing three blueberry plants this year. Will be interesting to see how they fare here in Boulder, Colorado!
Vivian says
These look amazing and based on the other recipes I’ve tried, these will be terrific. Many thanks.
Lyn Morrison says
Look great, Hope they taste as good when i make them this afternoon. thanks for all your recipes,,,,,
Linda says
These look amazing and I can’t wait to make them! Thank you for sharing your recipe.
Linda Stone says
I love your idea of using the ready-made puff pastry. Am going to try this tomorrow. Whenever I use rhubarb, I mix it with peaches and blueberries. I add the blueberries at the last moment and mix very gently so that they don’t break and leak their color on the other fruit. I also use Saigon cinnamon, which I think is fabulous ;o)
Paula Y says
Definitely will be making these! I made your Cottage Cheese Pancakes – they were super delicious with pure maple syrup. My daughter who rarely raves about anything, could not stop raving about them and said she needed a copy of your recipe for them. Way to go Kevin – THANK YOU!
Carol says
I am making these for Mother’s Day….I may even share. I live the stories behind your recipes. Maybe you could offer a day in your kitchen chatting and cooking as your next giveaway! Thanks.
Shirley Park says
Thank you so much for another great suggestion… And I have to agree with several of your readers…… We need your cook book!! How else can we share your wonderful with friends and family!!! And I have to try this idea in peach season!!!!!
Marj says
Kevin,
Can’t wait to try them! My great aunt always called rhubarb “spring tonic.”
pk says
Anxious to try these! So much rhubarb in freezer, and now it’s growing again! This looks like a pleasant change of pace recipe! Going to take some puff pastry out of freezer right now!
Kevin Lee Jacobs says
Hi Kim MacArthur-Navarette – Copy and paste is fixed now. Yes, 2 tablespoons cane sugar!
Terri says
Can’t wait to make this. The rhubarb in the garden is not ready to be picked, but as soon as it is, I will be making this. I have made your Rustic Rhubarb Tart last year with the rhubarb from the garden and that turned out great.
Rhonda Strahler says
Can’t wait to try this – rhubarb is a favorite of mine!! Thank you for sharing your Mother, also – I lost mine 15 years ago & miss her every day!
Cindi McMurray says
Kevin,
What a great recipe! Fresh rhubarb was selling fast at the farmers market this morning, so the timing on your blog is perfect!
My husband will want to top this with strawberry ice cream, yum!
Thanks!
Nancy says
Dear Kevin;
What I like most about your posts are-1. the recipes are wonderful for me- I cook for one- but I have lots of company and they are small enough for two or four!
Plus- they are simple versions of fancy cooking.
I can’t wait for your cookbook because every time I highlight your cut- and- paste version- my computer prints the whole picture version as well- which uses up a ton of paper. Your cookbook will solve that! But I trust it will have a selection of pictures- they really help when the prep gets tough!
I forward this site to many friends as well as my grand-daughter who loves to learn new cooking
techniques.
Mary Lou says
Kevin.. If it wasn’t for your recipes not
much new would come our of my kitchen !
Rhubarb isn’t ready yet.. But when it is .. I’ll
be making these! This morning as I was
planting tomatoes I was thinking if my all time
favorite recipe of yours… Tomato pie!! I
could almost taste it! YUM!!
Dolores says
Omg these look fantastic u hv the best recipies
Michele Reeves says
Kevin, these looked amazing! I added fresh strawberries to mine and they were fabulous as are all your recipes!
Kay says
Rhubarb in the garden yelling to be harvested; puff pastry in the freezer; Mother’s Day tomorrow and a day to do what I love to do… mess in the kitchen. Priceless! Thanks Kevin. I can’t wait to taste this. (I will add a small dollop of whipped cream, because rhubarb wants it.)
Pat Johnston says
Kevin, the feed back from my husband this evening was “That was very nice”. That is praise indeed, translating into ‘Excellent. That’s a keeper’. The squares seemed large and we decided to share one. However the pastry is so light that, of course, we shared another – with cream, naturally.
Rita says
Sounds like another great recipe, Kevin, & our rhubarb is almost ready, so I’ll be trying it soon.
Your recipes are wonderful with such diversity – appetizers to desserts. Thank you!
Marybeth says
I grow ornamental Rhubarb strictly for aesthetic reasons ( given to me by a neighbor/ gardening friend). I have never wanted to cut any but this recipe is changing my mind!! Sounds DELICOUS an easy! Thanks! Here goes nothing
Bonnie says
I WAS SKEPTICAL THAT THE RHUBARB WOULD BE TOTALLY COOKED WITHOUT SOME KIND OF PREHEATING–I SHOULDN’T HAVE DOUBTED YOU. THIS WAS DELICIOUS!! AND SO EASY–I EVEN MADE THEM AFTER WORKING IN THE GARDEN ALL DAY. I HAVE A REALLY LARGE RHUBARB PATCH AND AM ALWAYS LOOKING FOR WAYS TO USE IT. I FREEZE A LOT TO USE DURING THE REST OF THE YEAR AND WILL TRY THIS WITH THE FROZEN STUFF. THANKS!!
Georgette says
The picture looked so good I was tempted to bite the screen but instead I decided to make these squares and the compliments just kept coming. Thanks Kevin
Kevin Lee Jacobs says
Hi Bonnie and Georgette – So glad you tried — and liked — these Rhubarb Streusel Puffs!
Bruni Haydl says
Mine weren’t as pretty since I only had green rhubarb but the taste was wonderful. Right now I have a batch in the oven using pitted Balaton sour cherries. Thought these would make a good, seasonal substitute.
Pat Long-Gilbert says
My rhubarb is just coming in nicely……..and I just discovered a package of frozen puff pastry sheets in the freezer last night……so tomorrow (when I am not at work) I am right on this!
Always looking for simple and tasty rhubarb recipes 🙂
Patt says
Just made this today, OMG!
Had too few rhubarb stalks so added a few big fat strawberries. Ultra yum yum. It’s now in my “keepers” note book. Thanks.
Kevin Lee Jacobs says
Hi Patt – I’m so glad!