This Strawberry Rhubarb Strudel is a springy take on the ultra-famous classic Austrian apple strudel! It combines tart rhubarb and sweet, juicy strawberries with buttery streusel. It doesn't get much better than that! It’s the perfect seasonal dessert - and yes, it’s just as addictive as the original.
This strudel recipe is simple to make with basic ingredients and a homemade dough that’s thin, elastic, and easy to stretch. The filling is sweet and tangy with a warm, crumbly texture from the streusel. My favorite (and I think best) way to serve it is warm, dusted with powdered sugar, topped with vanilla ice cream AND whipped cream for the ultimate summer dessert.
While strudels are traditionally an Austrian food, Germans love them just as much and they are so popular in Germany too! You'll especially find rhubarb being heavily featured in German dishes and I loved adding this German-esque touch to the Austrian classic.
Jump to:
Why you'll love this strawberry rhubarb strudel
- The dough is homemade and authentically Austrian - no puff pastry shortcuts. The key? A simple soak in neutral oil that helps develop elasticity so it stretches thinly and easily.
- Instead of the traditional filling for apple strudel, this version pulls off a fresh, seasonal take with the iconic strawberry rhubarb flavor combo!
- The addition of buttery streusel inside the strudel is a GAME CHANGER! It adds a rich, crumbly texture that soaks up all the delicious fruit juices.
- This recipe keeps things simple and authentic, using classic Austrian techniques and authentic ingredients - with a German twist!
It’s the perfect pastry for special occasions, birthdays, holidays, or your next Kaffee und Kuchen afternoon, a German tradition I love so much.
When is Rhubarb in season?
In most parts of the United States, rhubarb season runs from April through June. However, it can vary depending on your region and the climate in that region.
I have found that sometimes rhubarb can be tricky to find in the US. So when you do see it, grab it all and freeze the extra for later! You can sometimes find it frozen as well. I have tried growing my own and failed, but it may be time to try again because I don't want to fear ever having to live without it!
What does Strudel mean?
The word “strudel” means “whirlpool” or “eddy” in German, which perfectly describes the spiral roll of the dough wrapped around its filling. It’s traditionally made with thin, hand-stretched dough, not puff pastry, and filled with fruits, nuts, and sometimes even savory ingredients. The most popular strudel by far is the Vienna-style apple strudel, which we would often eat after hiking tours.
Strudel has a fascinating history that stretches back to the Ottoman Empire and was later perfected in Austria and Germany, becoming a beloved pastry all across Europe.
Ingredients
Here’s everything you’ll need to make this authentic German strudel. Check the recipe card below for exact measurements.
Flour. All-purpose flour works great for both the dough and the streusel filling. It's what I use for almost all of my baking.
Salt. Just a small amount brings out the flavor in the dough. While this is not a traditional addition, I love it so much.
Eggs add richness and structure to the strudel dough. I use a US medium egg for the perfect consistency.
Neutral Oil. A neutral oil like avocado helps soften the dough.
Butter. Use unsalted butter, softened to room temperature, for the streusel and for brushing over the rolled dough. Using unsalted butter helps you to control the salt level in the dough.
Sugar. Granulated sugar adds the right amount of sweetness and helps the fruit filling caramelize while baking.
Almond Flour soaks up excess moisture from the fruit and adds a light nuttiness.
Cornstarch. Thickens the fruit juices to keep your strudel from getting soggy.
Fresh Rhubarb. Its tart flavor makes this strawberry-rhubarb combo sing!
Fresh Strawberries. Pick ripe, sweet berries for the best balance of flavor.
Strawberry Jam. Spreading this over the dough adds a burst of fruity sweetness and helps tie the filling together.
How to make strawberry rhubarb strudel
Let me give you a quick overview of how to make it. The full printable recipe is in the card below, but here’s what to expect when making this simple, homemade strudel recipe.
1. Preheat Your Oven Line a baking sheet with parchment paper and set aside.
2. Make the Dough. Combine flour, salt, water, egg, and oil, then knead until smooth. Give your dough an oil bath and let it rest. This makes the dough stretchy and easier to work with - so you can roll it super thin, almost see-through.
3. Make the Filling. While the dough rests, mix the streusel by kneading butter, sugar, salt, and flour together. Then mix yourchopped rhubarb and strawberries with almond flour and cornstarch.
4. Roll and Fill. Roll the dough out on a floured kitchen towel until it’s paper thin. Brush with butter, then strawberry jam. Add the fruit filling and streusel.
Then cut the dough in half and roll up each piece like a jelly roll, tucking the sides in.
5. Bake and Serve. Bake until golden and crisp. Dust with powdered sugar and serve warm with whipped cream or vanilla ice cream. Dreamy.
Tips for homemade strudel
Can I freeze this strudel?
Yes! You can freeze strudel for up to 3 months. I like freezing leftovers in individual portions, but you need to wrap it well to avoid freezer burn. When ready to eat it, thaw it at room temperature for 2 hours before reheating it n the oven for the best texture.
Can I use frozen rhubarb or strawberries?
Absolutely! Just thaw and drain them well before using to avoid a soggy filling.
Can I make this ahead of time?
Yes, the dough and streusel can be made a day ahead and stored separately in the fridge. Make sure you wrap it well, so it does not dry out.
More German spring cakes to try!
You’ll definitely want to try my German strawberry sponge cake (Erdbeerboden) next. It’s light, fruity, and such a crowd-pleaser!
For something equally stunning, my Erdbeerrolle (a German strawberry cream cake) makes a perfect centerpiece for any spring brunch.
And if you're in the mood for something creamy and chilled, the famous Käse-Sahne Torte is a no-bake cheesecake dream.
You can also explore more of my German cakes, which are perfect for an afternoon pick-me-up alongside a cup of coffee.
Craving more German recipes?
Subscribe to my weekly newsletter to get new authentic German recipes delivered to your inbox every week. Whether you’re baking strudel or exploring comfort German food classics, I’ll keep you inspired with easy, seasonal meals you’ll fall in love with!
Amazing Strawberry Rhubarb Strudel Recipe
Equipment
- 1 Electric Hand-Held Mixer For mixing the dough, optional.
- 1 Kitchen Towel For rolling out the dough in the classic strudel way.
- 1 Rolling Pin For rolling out the strudel dough.
- 1 Baking Sheet For baking the strudel.
Ingredients
Strudel Dough
- 250 grams all-purpose flour
- 2 grams salt
- 100 milliliter lukewarm water
- 1 egg size US medium
- 20 grams oil flavor neutral oil is best, plus more for soaking dough.
Strudel Filling
- 120 grams unsalted butter
- 120 grams granulated sugar
- 150 grams all-purpose flour plus some extra for rolling out
- 1 pinch salt
- 250 grams rhubarb trimmed, peeled and cut into ½ inch (1 cm) pieces, fresh or frozen
- 250 grams strawberries trimmed and cut into small pieces
- 100 grams almond flour
- 20 grams cornstarch
For Brushing On
- 50 grams butter melted
- 150 grams strawberry jam warming helps it to spread more easily.
Instructions
- Preheat oven to 230° Celsius or 445° Fahrenheit. Prep a baking sheet with parchment paper and set aside.
Prepare the Dough
- Combine all dough ingredients and knead by hand or with an electric mixer until a smooth consistency is achieved and it easily peels away from your skin and work surface or the inside of the dough hook and the mixing bowl. Shape the dough into a ball, place in a bowl just big enough to fit it, then pour a neutral tasting oil like sunflower seed or avocado oil until half of the dough is covered, give it a nice oil bath. Cover and let stand for 30 minutes. This helps tremendously with establishing great elasticity for the dough!250 grams all-purpose flour, 2 grams salt, 100 milliliter lukewarm water, 1 egg, 20 grams oil
Prepare the Streusel Filling
- Combine the room temperature butter, sugar, pinch of salt, flour, and knead into streusel. Set aside.120 grams unsalted butter, 120 grams granulated sugar, 150 grams all-purpose flour, 1 pinch salt
- Combine the cut up rhubarb, strawberries, almond flour and cornstarch. Set aside.250 grams rhubarb, 250 grams strawberries, 100 grams almond flour, 20 grams cornstarch
Assemble the Strudel
- Remove dough from oil bath and dip in flour from all sides. Reserve oil for other use. Spread out a thin, cotton kitchen towel over your work surface and dust in flour. Transfer dough to the middle of the kitchen towel and, using a rolling pin, roll out to a rectangular shape close to the size of the kitchen towel. Carefully pull the dough using the back of your hands until it’s almost see-through.
- Brush on ⅔ of the melted butter. Spread on the strawberry jam, leaving room along the edges and through the middle as you will cut the strudel dough into 2 to make 2 smaller strudels. Distribute the strawberry-rhubarb mixture over the same jam-covered areas.50 grams butter, 150 grams strawberry jam
- Cut strudel in half, tuck in the sides and roll up away from you. Finish with the seam on the bottom and carefully transfer to the prepped baking sheet, leaving room between the 2 strudels.
Bake and Serve
- Bake on the middle rack for about 25 to 30 minutes.
- Cut each strudel into 6 pieces and serve warm dusted with powdered sugar, with vanilla ice cream or sauce and fresh, whipped cream.
Leave a Reply