Strawberry and Rhubarb Pie

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 8 - 10

This pie will captivate everyone with its fantastic texture: soft and moist on the bottom with sweet and tart juicy pieces of rhubarb and strawberries, topped with a crunchy streusel. The strawberries are added fresh to the batter, and the rhubarb is poached beforehand to soften the stems. Bring the chopped rhubarb to a gentle simmer with sugar and water and let it steep until cool. Drain the rhubarb pieces thoroughly before folding them into the batter. Save the remaining syrup: it can be added to tea or other beverages. Serve the strawberry-rhubarb bakel with a dollop of whipped cream or a scoop of vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Strawberry-rhubarb buckle

6 tablespoons unsalted butter, room temperature, plus extra for greasing the pan
2/3 cup granulated sugar
1/3 cup light brown sugar
3 large eggs, room temperature
1 tbsp finely grated lemon zest
1 tsp vanilla extract
2 cups premium flour
1 teaspoon baking powder
3/4 tsp salt
1/4 tsp ground nutmeg
2 cups strawberries, cut into 1cm pieces.
Poached rhubarb, see recipe below (drain)
Whipped cream or vanilla ice cream, for serving (optional)

Streusel

2/3 cup granulated sugar
0.5 cups premium flour
0.5 tsp ground cinnamon
1/3 cup (5 tablespoons + 1 teaspoon) chilled unsalted butter, diced

Poached rhubarb

2 cups chopped rhubarb (1 cm pieces)
1 cup granulated sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, strawberry, rhubarb, eggs, vanilla extract, brown sugar, nutmeg, cinnamon, streusel

Cooking the dish according to the recipe:

Streusel:

Combine the granulated sugar, flour, and cinnamon in a bowl and stir until evenly distributed. Add the butter and mix with a fork or a pastry blender until the mixture becomes crumbly. Set aside.
Preheat oven to 190°C. Grease a 22cm diameter cake tin (regular or springform) with butter.

Strawberry-rhubarb buckle:

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, refined sugar, and brown sugar. Beat on medium speed until creamy, 2-3 minutes. Add the eggs, one at a time, and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue beating for about 1 minute.
In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg until evenly combined. Reduce mixer speed to low and gradually add the dry ingredients to the egg mixture. Beat for about 1 minute. Using a rubber spatula, fold the strawberries and poached rhubarb into the batter.
Spread the batter into the prepared pan. Top with streusel. Bake until the crumble is golden brown and cooked through, 40-50 minutes. Let the pie cool to room temperature.
Remove the pie from the pan onto a serving platter. Slice and serve with whipped cream or vanilla ice cream.
Poached rhubarb:

Combine rhubarb, granulated sugar, and 1 cup of water in a saucepan. Bring to a boil, stirring, until the sugar dissolves. Once boiling, remove from heat and let cool in the saucepan for about 45 minutes.