Rhubarb Streusel Pie
 
Not only a great and popular finish to a Sunday lunch, this is also a brilliant way to cook rhubarb.
 
Takes 1 hour–1¼ hours • Serves 6–8

500g pack shortcrust pastry, thawed if frozen

1kg/2lb 4oz rhubarb, trimmed, or 750g/1lb 10oz ready trimmed

3 rounded tbsp plain flour

85g/3oz caster sugar

single cream or vanilla ice cream, to serve

FOR THE TOPPING

85g/3oz plain flour

1 tsp ground cinnamon

50g/2oz demerara sugar

50g/2oz hazelnuts, roughly chopped

50g/2oz butter, cut into small pieces

 
1 Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.

2 To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside for up to 6 hours, until ready to bake.

3 Preheat the oven to 190°C/Gas 5/fan oven 170°C. Bake the pie for 40–45 minutes until the topping is crisp and golden and the rhubarb is tender – test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.

 
• Per serving for six 665 kcalories, protein 8g, carbohydrate 81g, fat 36g, saturated fat 15g, fibre 5g, added sugar 24g, salt 0.51g