Aromatic strawberries and delicate pink rhubarb are available at the same time at the very beginning of summer. The combination of sweetness and light sourness makes the pie of these products one of the best desserts at this time of year. It can be served warm or cold, with or without a scoop of ice cream.
Strawberry rhubarb pie with crumb
Peel the rhubarb from the film and cut across into thin slices of 1-1.5 centimeters. Sort out the strawberries, free ripe whole berries from the stalks, rinse under running water, dry and lightly purée with a crush. In a small saucepan, combine rhubarb, strawberry puree and lemon juice, add sugar and starch. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and cook, stirring, until thickened. Remove from heat and let cool.
Combine 1 1/2 cups flour, baking powder, and salt. Sift through a fine sieve. Whisk the softened butter with 3/4 cup granulated sugar until light and fluffy. Add eggs and sour cream, add vanilla. Pour in the sifted flour gradually until a smooth mixture is obtained. Prepare a 22 cm baking dish, brush with butter and spread the dough evenly. Line the filling in an even layer.
Combine flour, granulated sugar, cinnamon, nutmeg, pecans, and melted butter. Mix well with the resulting "crumb" and sprinkle the filling. Place in a preheated 180 ° C oven and bake for about 45 minutes or until the crumb turns golden brown.
You will need:
For filling:
- 200 g rhubarb stalks
- 500 g strawberries
- 1 tablespoon lemon juice
- 2/3 cup sugar
- 3 tablespoons of cornstarch
For the cake:
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 120 g butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
Chit:
- 3/4 cup flour
- 1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
- 5 tablespoons butter, melted
1/2 cup finely chopped pecans
Inverted Strawberry Rhubarb Pie
Preheat oven to 180C. Place chopped strawberries, peeled and chopped rhubarb in a 22 cm baking dish, pre-oiled. Melt 2 tablespoons of butter, mix with sugar and pour over the filling. Stir.
In a bowl, combine flour, sugar, baking powder. Add milk, butter, eggs and vanilla. Beat with a mixer until smooth. Pour gently over the filling so that the dough does not mix with the berries and stems.
Bake in the oven for 30-35 minutes. Remove the pie from the oven and refrigerate for 5-10 minutes. Then turn over onto a serving dish, remove the pan and sprinkle with powdered sugar.
You will need:
- 2 tablespoons of butter (in the filling)
1/2 cup brown sugar
- 1 cup chopped strawberries
- ½ cup peeled and chopped rhubarb
- 1 1/3 cups flour
- 2/3 cup sugar
- 2 teaspoons of baking powder
- 2/3 cup milk
- 50 g butter
- 1 egg
- 1 teaspoon vanilla sugar
