A pie with rhubarb and strawberries in a crispy crust is a delightful treat for a sweet moment of indulgence. You must try it!
Ingredients
Crust
- Sugar – 60 g
- Vanilla sugar – 2 teaspoons
- Eggs – 3 pieces
- Butter – 200 g
- Whole wheat flour – 200 g
- Almonds – 100 g
- Salt – 2 pinches
- Cream (18%) – 2 tablespoons
- Wheat flour – 200 g
Filling
- Brown sugar – 200 g
- Rhubarb – 400 g
- Strawberries – 300 g
Preparation
Step 1: Kneading the Crust Combine two types of flour with chilled, diced butter, sugar, vanilla sugar, and salt. Add egg yolks and 2-3 tablespoons of cream. Knead the dough. Wrap the dough in plastic wrap and refrigerate for about 1 hour.
Step 2: Rolling Out the Crust After removing the dough from the refrigerator, roll it out into a round disc with a diameter of about 35 cm. Place the crust on a baking sheet lined with parchment paper.
Step 3: Arranging the Filling Mix the chopped rhubarb with quartered strawberries. Add brown sugar and mix well. Spread the prepared fruits over the center of the dough. Fold the edges of the crust towards the center, covering some of the fruits. Brush the edges of the crust with egg white and sprinkle with brown sugar. Sprinkle chopped almonds over the arranged fruits on top.
Step 4: Baking the Pie Bake for about 40-45 minutes at a temperature of about 190°C (convection) or 200°C (without convection). Serve the pie cooled.
