Amazing Strawberry Rhubarb Strudel Recipe

Name: Strawberry Rhubarb Strudel
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Cuisine: German
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Morton Iodized Salt, 26 Ounce; Hot Water; Crunch Easter Flatback Egg; La Tourangelle French Infused Herbs De Provence Oil; Bob's Red Mill Super-Fine Natural Almond Flour; Land O Lakes Butter, with Olive Oil & Sea Salt; Date Lady Organic Date Sugar; Good Good Jam, No Added Sugar, Strawberry; Rhubarb; Berry Boss Strawberries; Clabber Girl Gluten Free Non GMO Corn Starch

Serves 12

30 mins prep

30 mins cook

30 mins Resting Time

90 mins total

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!

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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!

oz all-purpose flour

oz salt

fl oz lukewarm water

egg

oz oil

Prepare the Streusel Filling

Combine the room temperature butter, sugar, pinch of salt, flour, and knead into streusel. Set aside.

oz unsalted butter

oz granulated sugar

oz all-purpose flour

pinch salt

Combine the cut up rhubarb, strawberries, almond flour and cornstarch. Set aside.

oz rhubarb

oz strawberries

oz almond flour

oz 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 2/3 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.

oz butter

oz 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.