Rhubarb & Strawberry Strudel with Buttery Crumble

Step-by-step method

At a glance

This stunning summer strudel brings together hand-stretched pastry, tart rhubarb, sweet strawberries, and a buttery almond crumble – but it's a two-day project that starts with an overnight dough rest. The most rewarding part is gently stretching the dough tissue-thin by hand and carefully rolling it all up without tearing, though the effort pays off with that perfect melt-in-your-mouth pastry wrapped around juicy fruit and crowned with a crispy crumble.

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Making the pliable dough

Sift the plain flour into a bowl. Add lukewarm water, oil, cooled melted butter, vinegar and salt.

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90 gram
Water

3 gram
White wine vinegar

9 gram
Sunflower Oil

2 gram
Salt

15 gram
Unsalted Butter

150 gram
All-purpose wheat flour
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Resting the dough in the fridge

Mix the ingredients with a wooden spoon, then knead by hand into a smooth ball. Place it in a bowl, drizzle with a little oil, cover with plastic wrap and let it rest in the fridge, ideally overnight.

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20 gram
Sunflower Oil
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Bringing the dough to room temperature

The next day, take the chilled dough out of the fridge. Let it sit at room temperature for at least 30 minutes so it's easier to work with.

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Preparing the fruit

Wash the fresh rhubarb and sweet strawberries, trim off the stalks and leaves, and pat dry. Cut into smaller pieces. Mix with sugar, vanilla sugar, cinnamon, ginger and lemon zest.

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65 gram
Granulated Sugar

1 piece
Lemon

3 gram
Ground Ginger

250 gram
Rhubarb

5 gram
Vanilla Sugar

3 gram
Ground Cinnamon

250 gram
Strawberries
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Biscuits and almonds

Finely crush the crunchy cantucci biscuits and have your almond flakes ready.

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50 gram
Sliced Almonds

25 gram
Cantucci (Almond Biscuits)
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Stretching the dough thin

Lay a large, well-floured tea towel on your work surface. Lightly roll out the rested dough with a rolling pin, then carefully stretch it by hand – working from the centre outward – until it's beautifully thin.
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Layering the filling

Brush the whole surface of the dough with melted butter (save some for later). Sprinkle the crushed cantucci over the bottom third of the dough, along the longer side.

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20 gram
Unsalted Butter
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Adding the fruit

Spread the prepared fruit filling evenly over the biscuits. If it has released too much juice, drain off the excess or gently squeeze the fruit. Finally, sprinkle everything with the almond flakes.
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Rolling up the strudel carefully

Using the tea towel, carefully fold the dough over the filling and press down gently. Then continue rolling up the whole strudel. Brush the loose edge of the dough at the end with butter and fold it up onto the strudel so the seam stays on top.
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Sealing the ends

Press the ends of the rolled strudel firmly together, tearing off any excess dough if there's too much. Fold the ends up towards the top seam.
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Final touches before baking

Using the tea towel, carefully transfer the rolled strudel onto a baking tray lined with parchment paper, turning it seam-side down. Brush with melted butter.
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Making the crunchy almond crumble

In a bowl, mix sifted flour, ground almonds, sugar and a pinch of salt. Add cold butter and work it in with your fingers to form a crumbly texture. Generously scatter the crumble over the prepared strudel.

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30 gram
Unsalted Butter

15 gram
Sliced Almonds

30 gram
Granulated Sugar

2 gram
Salt

30 gram
Coarse Wheat Flour
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Baking until golden and crisp

Bake the strudel in an oven preheated to 180°C for about 30 minutes, until the pastry is beautifully golden and the crumble on top is irresistibly crisp. Dust with icing sugar and enjoy!

Rhubarb & Strawberry Strudel with Buttery Crumble

Name: Irresistible Rhubarb Strawberry Strudel
Prep time: 34 min
Cook time: 30 min
Total time: 592 min
Yield: 6
Cuisine: Austrian
Ingredients: 65 gram Unsalted Butter; 29 gram Sunflower Oil; 3 gram White wine vinegar; 95 gram Granulated Sugar; 65 gram Sliced Almonds; 4 gram Salt; 5 gram Vanilla Sugar; 30 gram Coarse Wheat Flour; 1 piece Lemon; 150 gram All-purpose wheat flour; 250 gram Strawberries; 3 gram Ground Ginger; 90 gram Water; 25 gram Cantucci (Almond Biscuits); 250 gram Rhubarb; 3 gram Ground Cinnamon

flavorsbyyumsto

Prep 34 min Cook 30 min

Plus overnight of resting (not counted in active time)

16 Ingredients

13 Steps

Hard Difficulty

About this recipe

The best summer strudel you'll ever taste. ✨ Forget apple strudel – this hand-stretched pastry filled with rhubarb, strawberries and almonds is in a league of its own. Sweet strawberries and tangy rhubarb are a match made in heaven, almonds add a delicate crunch, and a buttery crumble on top takes it all to perfection. 🍓 Sweet and fresh at the same time, wrapped in beautifully thin, melt-in-your-mouth pastry. Perfect for celebrations, a summer brunch, or simply alongside your afternoon coffee. 💜 Give this recipe a try and see for yourself – it'll be love at first bite.

Vegetarian

Step-by-step method

At a glance

Making the pliable dough

For this step

Resting the dough in the fridge

For this step

Bringing the dough to room temperature

Preparing the fruit

For this step

Biscuits and almonds

For this step

Stretching the dough thin

Layering the filling

For this step

Adding the fruit

Rolling up the strudel carefully

Sealing the ends

Final touches before baking

Making the crunchy almond crumble

For this step

Baking until golden and crisp

Rhubarb & Strawberry Strudel with Buttery Crumble

Ingredients — what you'll need

About this recipe

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