Rhubarb Strudel Recipe

Learn how to make the best homemade rhubarb strudel with this easy baking recipe! Featuring flaky phyllo pastry wrapped around tangy-sweet rhubarb filling with hints of cinnamon and vanilla. This foolproof technique creates the perfect balance of crispy exterior and tender, flavorful filling every time.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

35 mins

Serves:

1 strudel (8 slices)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">600g fresh rhubarb, trimmed and cut into 2cm pieces</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Zest of 1 lemon</li> <li class="ingredients-single-item">60g dried breadcrumbs (or crushed plain cookies)</li> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">8 sheets phyllo pastry (filo pastry)</li> <li class="ingredients-single-item">100g unsalted butter, melted</li> <li class="ingredients-single-item">30g powdered sugar, for dusting</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Large baking sheet</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Clean kitchen towel</li> <li class="equipment-single-item">Parchment paper</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper. The parchment will prevent the delicate strudel from sticking and make transferring it easier later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, combine the chopped rhubarb with sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon zest. Gently mix everything together and let stand for 15 minutes. This resting time allows the rhubarb to release some juices and the sugar to begin dissolving, creating that perfect jammy consistency when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the rhubarb mixture rests, prepare your work surface by laying down a clean kitchen towel larger than your phyllo sheets. This will help you roll the strudel later. Make sure your phyllo pastry is at room temperature before starting (cold phyllo cracks easily). </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place one sheet of phyllo on your kitchen towel with the long edge facing you. Brush it lightly but thoroughly with melted butter. The butter not only adds flavor but creates those wonderfully flaky, distinct layers as it steams during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Lay another sheet of phyllo directly on top of the first and brush with butter. Repeat this process until you have a stack of 8 buttered sheets. Work quickly as phyllo dries out fast - if needed, keep unused sheets covered with a damp cloth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Drain any excess liquid from your rhubarb filling - too much moisture will make the pastry soggy. Sprinkle the breadcrumbs in a thick line along the long edge of the pastry closest to you, leaving a 5cm border at each end. The breadcrumbs act as a moisture barrier between the juicy filling and delicate pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Spread the rhubarb filling evenly over the breadcrumbs in a neat line. Don't overfill or the strudel may burst during baking - it's better to have a consistent, manageable amount throughout. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using the kitchen towel as assistance, begin rolling the strudel away from you (like a Swiss roll), starting with the filling edge. Keep the roll fairly tight but not so tight that you tear the pastry. Fold in the sides as you go to seal the ends. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When fully rolled, carefully transfer your strudel to the prepared baking sheet, positioning it seam-side down. Brush the entire surface generously with remaining melted butter, which will help achieve that beautiful golden color and crisp texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake in the preheated oven for 30-35 minutes until the pastry is crisp and golden brown. You may notice some filling bubbling out slightly at the ends - this is perfectly normal and adds to the homemade charm. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the strudel to cool on the baking sheet for 15 minutes - this resting time lets the filling set slightly so it won't run when sliced. Transfer to a serving platter and dust generously with powdered sugar just before serving. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Slice carefully with a serrated knife and serve warm or at room temperature. For an extra special touch, accompany with a dollop of vanilla custard, whipped cream, or a scoop of vanilla ice cream. Your rhubarb strudel will keep at room temperature for 1 day, or refrigerated for up to 3 days, though the pastry is crispest on the first day. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Rhubarb Strudel Recipe?

The key ingredients include fresh rhubarb, granulated sugar, cornstarch, cinnamon, nutmeg, vanilla extract, lemon zest, dried breadcrumbs, phyllo pastry sheets, and unsalted butter. These create the perfect balance of tangy filling and flaky, crisp pastry layers.

How to cook Rhubarb Strudel Recipe at home?

Learn how to cook Rhubarb Strudel Recipe by first preparing a tangy-sweet rhubarb filling with spices, then layering and buttering phyllo sheets. Spread the filling over breadcrumbs (which prevent sogginess), roll it carefully using a kitchen towel, and bake at 190°C for 30-35 minutes until golden brown. Allow it to cool slightly before dusting with powdered sugar.

Can I use frozen rhubarb instead of fresh for strudel?

Yes, frozen rhubarb works well in strudel recipes. Thaw it completely first and drain the excess liquid thoroughly to prevent a soggy pastry. You may need to add an extra tablespoon of cornstarch as frozen rhubarb typically releases more moisture than fresh when baked.

Why is my phyllo pastry cracking when I work with it?

Phyllo cracks when it dries out or is too cold. Always bring it to room temperature before using, keep unused sheets covered with a damp cloth, and work quickly. Be gentle when handling the delicate sheets, and ensure you apply enough butter between layers to create flexibility.

What can I serve with homemade fruit strudel for a complete dessert?

Enhance your strudel with traditional accompaniments like vanilla custard, fresh whipped cream, or vanilla ice cream. For a more sophisticated presentation, add a drizzle of caramel sauce, a sprinkle of toasted almonds, or serve alongside fresh berries for colour contrast and flavour balance.

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