Martins Rhubarb Strudel Recipes

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RHUBARB STRUDEL



Rhubarb Strudel image

I make this every summer when I have fresh rhubarb in my garden. You don't need much rhubarb for the filling and it is very easy to make as it uses prepared phyllo pastry. This appeared originally in Homemakers Magazine.

Provided by Irmgard

Categories     Dessert

Time 1h15m

Yield 2 strudels, 12 serving(s)

Number Of Ingredients 12

2 cups chopped fresh rhubarb
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3/4 cup finely chopped walnuts
1/2 cup golden raisin
1 tablespoon orange zest
3/4 cup unsalted butter, melted
1 (1 lb) package phyllo pastry
3/4 cup crushed gingersnap cookie
icing sugar or vanilla icing (to garnish)
whipped cream, for serving

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.

Nutrition Facts : Calories 320.9, Fat 18.6, SaturatedFat 8.3, Cholesterol 30.5, Sodium 189.4, Carbohydrate 35.8, Fiber 1.9, Sugar 12.9, Protein 4.3

MARTIN'S RHUBARB STRUDEL



Martin's Rhubarb Strudel image

Although I have always loved strudel, apple strudel was the only kind I ate for many years. But when my Czech husband made his rendition of rhubarb strudel, it became my new favorite. This is a very quick recipe to make, and everyone who's tried it loves it. -Cyndee Sindelar, Princeton, NJ

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 10

1-1/2 pounds sliced fresh or frozen rhubarb
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup raisins
3/4 cup chopped walnuts or almonds, divided
16 sheets frozen phyllo dough (9x14 inches each), thawed
3/4 cup butter, melted
1 tablespoon 2% milk
Confectioners' sugar
Sweetened whipped cream or vanilla ice cream, optional

Steps:

  • Preheat oven to 375°. Combine the first 4 ingredients; add 1/2 cup walnuts. Set aside., Place 1 sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with 7 more sheets of phyllo, brushing each layer with butter., Spoon rhubarb mixture lengthwise over phyllo within 2 in. of a long side; fold in edges to cover filling. Roll up, starting from the long side. Place seam side down in a parchment-lined 15x10x1-in. baking pan. Repeat with remaining phyllo, filling and butter, placing second strudel next to first. Brush both with melted butter and milk., Sprinkle with remaining walnuts; bake until golden, 25-30 minutes. Remove from oven; sprinkle with confectioner's sugar and serve warm. If desired, serve with whipped cream or vanilla ice cream.

Nutrition Facts : Calories 195 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 116mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.

RHUBARB-TARRAGON STRUDELS



Rhubarb-Tarragon Strudels image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 12

2 sprigs tarragon
1/2 cup granulated sugar
1 pound rhubarb, cut into 1/2-inch pieces
6 ounces cream cheese
2/3 cup confectioners' sugar, plus more for topping
2 tablespoons all-purpose flour
1 vanilla bean, split lengthwise and seeds scraped
1 vanilla bean, split lengthwise and seeds scraped
7 sheets frozen phyllo dough, thawed
1 1/4 sticks (10 tablespoons) unsalted butter, clarified (see box below)
2 tablespoons chopped fresh tarragon
1 tablespoon granulated sugar, plus more for topping

Steps:

  • Make the compote: Combine the tarragon sprigs, granulated sugar and 1 3/4 cups water in a medium saucepan; bring to a boil and stir until the sugar dissolves. Add the rhubarb, reduce the heat to low and cook until softened but not falling apart, about 3 minutes. Strain the rhubarb over a bowl, reserving the liquid (keep the rhubarb in the strainer to drain completely while assembling the strudel).
  • Make the strudels: Preheat the oven to 425 degrees F. Pulse the cream cheese, confectioners' sugar, flour and vanilla seeds in a food processor until just combined.
  • Lay out 1 phyllo sheet on a clean dry surface (keep the remaining phyllo covered with a slightly damp kitchen towel). Brush lightly with clarified butter and sprinkle with 1 teaspoon chopped tarragon and 1/2 teaspoon granulated sugar. Layer another sheet of phyllo on top and top with more butter, tarragon and granulated sugar. Repeat the layering with the remaining phyllo; do not top the final sheet. Cut the stack of phyllo in half crosswise. Reserve the remaining clarified butter (about 1 tablespoon).
  • Put each phyllo stack on a piece of parchment paper that's slightly larger than the stack. Position the stacks with the long sides facing you. Divide the cream cheese mixture between the stacks, spreading it in a 2-inch-wide strip along the edge closest to you; leave a 1-inch border at the bottom and sides. Spoon the rhubarb pieces over the cream cheese filling. Starting from the side closest to you, use the parchment to lift the phyllo and roll tightly around the filling to make 2 logs; arrange seam-side down. Transfer the strudels (on the parchment) to a baking sheet.
  • Brush the strudels with the reserved clarified butter and sprinkle generously with granulated sugar. Bake until golden brown and crisp, 15 to 20 minutes. Meanwhile, bring the reserved rhubarb liquid to a boil in a saucepan. Reduce the heat and simmer, stirring occasionally, until syrupy, about 15 minutes.
  • Let the strudels cool 10 minutes on the baking sheet. Slide the strudels (on the parchment) onto a rack; let cool 45 minutes. Sprinkle with confectioners' sugar and drizzle with the rhubarb syrup.
  • How to clarify butter:
  • Strudel recipes often call for clarified butter, which helps prevent the dough from getting soggy. To make it, melt the butter over medium-low heat until the milk solids separate and rise to the top, 3 to 5 minutes. Let cool, then skim off the white foam and discard. Spoon the remaining clarified (clear) butter into a bowl; discard the solids left at the bottom of the pan.

GERMAN RHUBARB STREUSEL CAKE



German Rhubarb Streusel Cake image

Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.

Provided by selbstversorgerin

Categories     World Cuisine Recipes     European     German

Time 1h20m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 egg
½ cup white sugar
2 teaspoons vanilla sugar
½ cup unsalted butter, cubed and softened
3 ½ cups chopped rhubarb
3 tablespoons white sugar
2 tablespoons unsalted butter, cut into cubes

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.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g

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Top Asked Questions

How do you make a rhubarb strudel?
Spoon rhubarb mixture lengthwise over phyllo within 2 in. of a long side; fold in edges to cover filling. Roll up, starting from the long side. Place seam side down in a parchment-lined 15x10x1-in. baking pan. Repeat with remaining phyllo, filling and butter, placing second strudel next to first. Brush both with melted butter and milk.
What is the recipe for rhubarb streusel muffins?
This rhubarb streusel muffins recipe is based on a coffee cake recipe. —Sandra Moreside, Regina, Saskatchewan Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg.
How do you make a rhubarb cake?
Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and eggs; beat at low speed just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt just until moistened. Gently stir in rhubarb. (Batter will be thick.)
How do you make rhubarb with Jello?
Sprinkle jello mix evenly over rhubarb. Mix together remaining 1 cup flour, 1 1/2 cups sugar and 1 stick butter until crumbly. Sprinkle over rhubarb. Bake for 40-45 minutes on bottom shelf until bubbly. This recipe calls for one whole egg and one egg separated. This means to separate the yolk from the white.

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