Amazing Strawberry Rhubarb Strudel Recipe
This springy strawberry rhubarb strudel is just as addictive as the traditional apple version, packed with buttery streusel in the filling. Serve it my favorite way with ice cream and whipped cream for the ultimate late spring or summer refresher!
Servings: 12 servings
Calories: 381kcal
Equipment
- 1 Electric Hand-Held Mixer For mixing the dough, optional.
- 1 Kitchen Towel For rolling out the dough in the classic strudel way.
- 1 Rolling Pin For rolling out the strudel dough.
- 1 Baking Sheet For baking the strudel.
Ingredients
Strudel Dough
- 250 grams all-purpose flour
- 2 grams salt
- 100 milliliter lukewarm water
- 1 egg size US medium
- 20 grams oil flavor neutral oil is best, plus more for soaking dough.
Strudel Filling
- 120 grams unsalted butter
- 120 grams granulated sugar
- 150 grams all-purpose flour plus some extra for rolling out
- 1 pinch salt
- 250 grams rhubarb trimmed, peeled and cut into ½ inch (1 cm) pieces, fresh or frozen
- 250 grams strawberries trimmed and cut into small pieces
- 100 grams almond flour
- 20 grams cornstarch
For Brushing On
- 50 grams butter melted
- 150 grams strawberry jam warming helps it to spread more easily.
Instructions
- Preheat oven to 230° Celsius or 445° Fahrenheit. Prep a baking sheet with parchment paper and set aside.
Prepare the Dough
- Combine all dough ingredients and knead by hand or with an electric mixer until a smooth consistency is achieved and it easily peels away from your skin and work surface or the inside of the dough hook and the mixing bowl. Shape the dough into a ball, place in a bowl just big enough to fit it, then pour a neutral tasting oil like sunflower seed or avocado oil until half of the dough is covered, give it a nice oil bath. Cover and let stand for 30 minutes. This helps tremendously with establishing great elasticity for the dough!250 grams all-purpose flour, 2 grams salt, 100 milliliter lukewarm water, 1 egg, 20 grams oil
Prepare the Streusel Filling
- Combine the room temperature butter, sugar, pinch of salt, flour, and knead into streusel. Set aside.120 grams unsalted butter, 120 grams granulated sugar, 150 grams all-purpose flour, 1 pinch salt
- Combine the cut up rhubarb, strawberries, almond flour and cornstarch. Set aside.250 grams rhubarb, 250 grams strawberries, 100 grams almond flour, 20 grams cornstarch
Assemble the Strudel
- Remove dough from oil bath and dip in flour from all sides. Reserve oil for other use. Spread out a thin, cotton kitchen towel over your work surface and dust in flour. Transfer dough to the middle of the kitchen towel and, using a rolling pin, roll out to a rectangular shape close to the size of the kitchen towel. Carefully pull the dough using the back of your hands until it’s almost see-through.
- Brush on ⅔ of the melted butter. Spread on the strawberry jam, leaving room along the edges and through the middle as you will cut the strudel dough into 2 to make 2 smaller strudels. Distribute the strawberry-rhubarb mixture over the same jam-covered areas.50 grams butter, 150 grams strawberry jam
- Cut strudel in half, tuck in the sides and roll up away from you. Finish with the seam on the bottom and carefully transfer to the prepped baking sheet, leaving room between the 2 strudels.
Bake and Serve
- Bake on the middle rack for about 25 to 30 minutes.
- Cut each strudel into 6 pieces and serve warm dusted with powdered sugar, with vanilla ice cream or sauce and fresh, whipped cream.
Nutrition
Calories: 381kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 146mg | Fiber: 3g | Sugar: 18g | Vitamin A: 398IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 2mg