Go Back
+ servings
dirndl kitchen strawberry rhubarb strudel11
Print Recipe
5 from 2 votes

Strawberry Rhubarb Strudel

This summery take on a Winter classic bursts in flavor with tart rhubarb, sweet strawberry and buttery streusel in the filling. Strawberry Rhubarb Strudel is just as addictive as the traditional apple version. Serve with ice cream and whipped cream for the ultimate summer refresher!
Prep Time30 mins
Cook Time30 mins
Resting Time30 mins
Total Time1 hr 30 mins
Course: Brunch, Coffee, Dessert, Kaffee, Snack
Cuisine: Austrian, German
Keyword: Erdbeer Rhabarber Strudel rezept, Light baking recipe for summer, rhubarb baking recipe, rhubarb dessert recipe, rhubarb strudel recipe, Sommerliche Backrezepte, Sommerstrudel Rezept, strawberry baking recipe, Strawberry Rhubarb Strudel recipe, Strawberry Strudel Recipe, summer austrian baking recipe, Summer Baking recipes, summer brunch recipe, summer german baking recipe, Summer Strudel recipe
Servings: 12 servings
Calories: 381kcal


Strudel Dough

  • 250 g all purpose flour
  • 2 g salt
  • 100 ml lukewarm water
  • 1 egg medium size
  • 20 g oil flavor neutral oil is best, plus more for soaking dough.

Strudel Filling

For Brushing On

  • 50 g butter melted


  • 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!

Prepare the Streusel Filling

  • Combine the room temperature butter, sugar and flour and knead into streusel. Set aside.
  • Combine the cut up rhubarb, strawberries, almond flour and cornstarch. Set aside.

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 2/3 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.
    dirndl kitchen strawberry rhubarb strudel4
  • 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.
    dirndl kitchen strawberry rhubarb strudel6
  • 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.
    dirndl kitchen strawberry rhubarb strudel7


Calories: 381kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 181mg | Potassium: 146mg | Fiber: 3g | Sugar: 18g | Vitamin A: 398IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 2mg