It feels like forever since I've made anything streusel, cake or tart. I'm returning to streusel today in a big way, using my favorite summer flavor combination, the classic strawberry, and rhubarb.
Although the cake is delicious, the streusel needed some oomph so I threw in some toasted hazelnuts to amp the flavor.
Why settle for streusel topping when the tart can be made entirely of streusel?
I love this basic recipe which I have adapted to work with other flavors. Basically, you mix up a big batch of streusel, press 1/3 of it into a tart pan, bake, then fill with whatever flavor filling you like, top with the remaining streusel and bake a bit more.
It's much easier than making a separate crust, then a streusel topping. you will be surprised on how the consistency of the streusel comes together so beautifully as a solid crust for the tart.
The flavor is fantastic and reminds me of the strawberry rhubarb pies of my childhood. The hazelnuts add something special to the tart. However, if you are allergic, you can leave them out entirely.
Bake time: 35 minutes
Yield: 8 slicesIngredients:
- 13 oz fresh strawberries, trimmed and cut into pieces
- 4 cups fresh rhubarb, trimmed and cut into pieces
- 1 tablespoon lemon juice
- 2 tablespoons plus 1/4 cup, plus 1+3/4 cups brown sugar, divided
- 1 cup chopped hazelnuts chopped into small pieces
- 3+1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated lemon zest
- Place the cut strawberries in a bowl and toss with 2 tablespoons of brown sugar, set aside.
- Place the rhubarb pieces, lemon juice and 1/4 cup of brown sugar in a saucepan and heat stirring until the rhubarb pieces soften but have not completely dissolved (about 5-7 minutes.) You want to still see the shapes of the rhubarb pieces. Remove from heat, mix together with the sugared strawberries and set aside to cool.
- Place the chopped hazelnuts in a naked small skillet over medium-low heat. Stir until toasted, remove from heat and set aside to cool.
- Preheat the oven to 350 degrees F.
- Grease and flour a 10-inch tart form.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a mixer cream together the butter and brown sugar. Beat about 3 minutes.
- Mix in the egg, vanilla extract, and lemon zest.
- Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on and beat until thoroughly combined.
- Slow the mixer down and add half the dry ingredients and mix to combine.
- Add the other half of the dry ingredients and the toasted hazelnuts and mix only until streusel forms.
- Lightly press 2/3 of the mixture (use a kitchen scale for precise measurement) into the prepared tart form.
- Place the pan in the oven and bake for 10 minutes. Remove from oven.
- Use a slotted spoon to fill the tart with the strawberry rhubarb mixture, leaving out any excess liquid.
- Distribute the remaining streusel over the top. Gently press it down with your palms.
- Replace the pan in the oven and bake for another 20 minutes.
- Remove from oven. Let cool. for 15-20 minutes. Cut and serve.
Some of my other popular fruity streusel tarts and cake recipes:
|Sour Cherry Mint Streusel Tart|
|Rhubarb Raspberry Streusel Cake|
|Elderberry Marzipan Streusel Cake|
|Cherry Poppy Seed Streusel Cake|
|Strawberry Butter Cake with Black Pepper Streusel|
|Blueberry Hyssop Streusel Cake|
|Blackberry Chocolate Cake with Chocolate Chip Marzipan Streusel|