Strawberry Rhubarb Crumb Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 180 g flour
- 1 ½ teaspoon sugar
- 0.5 teaspoon ½ salt
- 60 g veetable fat
- 60 g butter
- 50 ml water
For the filling:
- 600 g rhubarb
- 170 grams sugar
- 1 ½ tablespoon lemon juice
- 400 g strawberries
- 50 g cornstarch
For the sprinkles:
- 90 g flour
- 30 g corn flour, sifted
- 150 g suar, brown
- 0.5 teaspoon ½ cinnamon
- 1 pinch (s) salt
- 125 g butter, cut into pieces
Print Recipe
Pin Recipe Instructions
- For the dough, put all the ingredients in a bowl and mix together. Shape into a ball and wrap in cling film and place in the refrigerator for about an hour. Then roll it out in a greased springform pan lined with baking paper and also form a border. Place again in the refrigerator for at least 15 minutes before using.
- For the filling, cut the rhubarb into approx. 2.5 cm pieces and quarter the strawberries. Mix the rhubarb with sugar and lemon juice. Mix the strawberries with the cornstarch. Now mix the rhubarb and strawberries together and pour onto the cooled cake batter.
- Bake at 200 ° C for 30 minutes.
- In the meantime, mix the flour, corn flour, brown sugar, cinnamon and salt for the crumble. Pour the butter on top and make the crumble.
- Take the cake out of the oven after half an hour and cover with crumble. Reduce the temperature to 190 ° C. Bake the cake for another 30-40 minutes. If it gets too dark, you can cover it with aluminum foil.
- Let cool for about an hour before serving.
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