Description
A delightful treat merging the sweet taste of strawberries with the tangy flavor of rhubarb, perfect for spring and summer.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 egg yolk
- 2 tablespoons cold water
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Mix flour, sugar, salt, and baking powder in a bowl. Cut in the butter until the mixture looks like coarse crumbs. Add the egg yolk and cold water to form a dough.
- Roll the dough out and fit it into a pie dish.
- Combine the strawberries and rhubarb with sugar, cornstarch, lemon juice, and vanilla in another bowl. Pour this mixture into the crust.
- Bake for 45-50 minutes until the filling is bubbly and the crust turns golden.
- Let it cool before serving.
Notes
Serve warm or at room temperature. Pair with vanilla ice cream or whipped cream for an extra treat. Store covered in the refrigerator for up to 3-4 days or freeze tightly wrapped for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg