Amazing Strawberry Rhubarb Strudel Recipe
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!
Strudel Dough
Strudel Filling
For Brushing On
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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!
grams all-purpose flour
grams salt
milliliter lukewarm water
egg
grams oil
Prepare the Streusel Filling
Combine the room temperature butter, sugar, pinch of salt, flour, and knead into streusel. Set aside.
grams unsalted butter
grams granulated sugar
grams all-purpose flour
pinch salt
Combine the cut up rhubarb, strawberries, almond flour and cornstarch. Set aside.
grams rhubarb
grams strawberries
grams almond flour
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 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.
grams butter
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.
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