Recipe: Strawberry Rhubarb Pie step by step with pictures | Handy.Recipes

Strawberry Rhubarb Pie

Cooked cake with strawberries and rhubarb

Nutritional Value

This is a cake that I baked back in the summer, and I hope it brings back the atmosphere of sunshine and warmth to you for a while! The recipe, and its translation, came across on the Internet, where users referred to the authorship of Martha Stewart! It's a pie "Strawberry - rhubarb coffee cake"! I took it as a base, slightly changing the amount of. For your convenience, there are refinements in the ingredients, and the full text has been placed at the bottom of the recipe. The summer season is coming soon in Australia, and this novelty is going as a gift to Tanechka (tatabilga-2015) with best wishes and happy birthday!

Author of the recipe

Ingredients for strawberry and rhubarb pie:


For the filling

  • Sugar (250g in the recipe) - 130 g
  • Rhubarb (600g in the recipe) - 300 g
  • Strawberry (400g in the recipe) - 200 g
  • Lemon (juice, in the recipe - 1/4 cup and 2 lemons) - 1 pc
  • Starch (1/3 cup) - 4 tablespoon

For the streusel

  • Butter (margarine) - 75 g
  • Wheat flour / Flour (50 g flour and 50 g ground almonds in the recipe) - 100 g
  • brown sugar (3/4 cup in the recipe) - 130 g

For dough

  • Wheat flour / Flour (3 cups in the recipe) - 400 g
  • Sugar - 200 g
  • Butter (226 g in the recipe) - 200 g
  • Chicken egg - 2 pcs
  • Kefir (or buttermilk, 225 ml in the recipe) - 220 ml
  • Leavening Agent - 1 teaspoon
  • Vanilla sugar (1 teaspoon vanilla essence in the recipe) - 1 teaspoon
  • Soda - 0.5 teaspoon
  • Salt - 1 pinch.

How to cook strawberry rhubarb pie step by step with photos


The filling should be made the night before so it cools down well. I reduced the amount of filling because of the smaller size of the molds. These are the products we will need.

Peel the rhubarb from the top fibers and cut into 1 cm pieces. Wash the strawberries and separate them from the greens. Squeeze the juice out of the lemon.

In a saucepan, combine the sugar and the starch. Then add the lemon juice and stir well.

Add the strawberries and pieces of rhubarb. Stir well and put it on the fire.

Cook for 15-20 minutes on low heat. Stir all the time so that the mixture does not stick. Remove from heat and leave to cool. If the rhubarb has not softened completely now, it will become soft in the process of baking.

The filling is ready, now prepare the streusel. If you prefer, you can take 50 g of flour and 50 g of almond powder, as in the recipe, or you can take 100 g of flour, as in my case.

Combine the sugar, flour, and butter. I used margarine instead of butter, and grated it.

We grind everything into crumbs.

Now let's do the dough. Since sugar is part of all the layers, you can reduce it to your liking and taste!

Sift flour, baking powder, and baking soda into a large bowl. Add sugar, vanilla sugar and a pinch of salt. Mix well.

In another bowl combine the kefir and eggs.

Beat well with a mixer.

Add butter to the flour mixture. You can cut it into cubes and then use a knife to chop it with the flour. I used a grater. We grind everything into crumbs.

Then pour the liquid mixture into the flour mixture and mix well.

At this time we begin to preheat the oven to 180 degrees. Grease the form with butter and dust it with flour. You can use foil, but it is not necessary. My form is 18*25 cm Spread out half of the pastry and smooth it well with a spatula. Spread half of the stuffing on top.

Spread the rest of the dough on top of the layer of filling and smooth it out.

Then spread out the rest of the filling evenly.

Sprinkle streusel on top. Place in oven preheated to 180 degrees and bake for 55-60 minutes.

Recipe text: strawberry-rhubarb coffee cake from Martha Stewart Living Annual Recipes 2003 1 1/4 cups chilled unsalted butter (2 1/2 sticks), plus more, softened, for pan 1/4 cup freshly squeezed lemon juice (about 2 lemons) 1/3 cup cornstarch 2 3/4 cups sugar 1 pound strawberries, hulled and sliced (about 2-3 cups) 1 1/2 pounds rhubarb, trimmed and cut into 1-inch pieces (about 4 cups) 3 3/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda pinch of salt 2 large eggs 1 1/2 cups buttermilk 1 tsp pure vanilla extract As you can see, the basic measurements in the recipe are - "in cups", That is, whatever cup you use, that's how much you'll use! So your pie may be larger or smaller than mine! Refer to the size of the mold 34*20*5 cm

Take the cake out of the oven and let it cool. I left it in the mold until it cooled. Of course, I really wanted to see how it turned out! Here comes the moment the knife "walked"... and divided the pie into two parts! Very appetizing! True, the filling of the bottom layer was not distributed very evenly, but it did not affect the taste! Enjoy your tea time!

Nutritional Value:

Whole Dish:
Calories
6579.9 Calories
Protein
76.1 g
Fat
250.9 g
Carbohydrates
1004.8 g
100g:
Calories
275.3 Calories
Protein
3.2 g
Fat
10.5 g
Carbohydrates
42 g

Salt, Lemon, Flour, Wheat Flour, Sugar, Sweet, Eggs, Starch, Brown sugar, Kefir, Strawberry, Baking powder, Soda, Baking, Strawberries, Vanilla sugar, Creamy Butter, Berry, Cakes, Rhubarb, Pastry

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