Rhubarb Strudel Recipes

OMA'S RHUBARB CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

GERMAN RHUBARB STREUSEL CAKE

Steps:

• Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
• Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
• Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

RHUBARB STREUSEL MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

RHUBARB STRUDEL

Steps:

• Cover rhubarb with boiling water and let stand for 30 seconds, then drain thoroughly.
• Combine sugar, cinnamon, nutmeg, walnuts, raisins and orange peel in a medium bowl.
• Add the rhubarb and stir just enough to mix all of the ingredients.
• Prepare 2 15" x 10" cookie sheets by brushing them liberally with melted, unsalted butter.
• Stack 10 of the phyllo sheets between 2 slightly damp tea towels.
• Remove 1 sheet, recovering the rest; place it on a prepared cookie sheet and brush with melted butter.
• Sprinkle 1 to 2 tablespoons of crushed gingersnaps evenly over the phyllo sheet.
• Top with a second phyllo sheet and repeat the process with the butter and gingersnaps.
• Repeat with 3 more sheets, brushing each with melted butter and sprinkling with crushed gingersnaps; 5 sheets make 1 strudel.
• Spread half of the rhubarb mixture in a 2" strip along the edge of one of the long sides of layered phyllo sheets.
• Roll up the pastry (all 5 layers) just enough to cover the rhubarb mixture.
• If the edge has dried out a bit, brush with a small amount of melted butter to make the pastry more flexible.
• To keep the filling in place, make a 1" fold along the top, bottom and remaining side of the pastry.
• Continue rolling up the strudel and arrange, seam side down, on a cookie sheet.
• Cover with a slightly damp cloth while making the second strudel.
• Repeat the entire process with the second strudel.
• Prick 4 holes along the top of each strudel.
• Bake the strudels in a preheated 375 degree F oven for 30 to 35 minutes or until crisp and evenly brown.
• Transfer to a wire rack and cool.
• While the strudel is warm, not hot, sprinkle with icing sugar, or once strudel has cooled, drizzle your favourite vanilla icing over each roll.
• Serve warm or cold with whipped cream.