Strawberry – Rhubarb – Pie
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough:
- 1 teaspoon Baking powder
- 25 g cocoa powder
- 50 g almond (s), round
- 100 g suar
- 1 packet vanilla sugar
- 125 g butter
- 1 egg (s)
- 200 g flour
For covering:
- 180 g suar
- 1 egg (s)
- 1 packet vanilla sugar
- 1 lemon (s)
- 500 g quark (low-fat quark)
- 3 tablespoon cornstarch
- 250 g whipped cream
- 500 g strawberries, fresh
- 3 tablespoon breadcrumbs
- 500 g rhubarb, fresher
For the cast:
- 1 point cake topping, red
- 250 ml juice (rhubarb juice)
- 30 g pistachios, chopped or almonds
Print Recipe
Pin Recipe Instructions
- You need a rectangular pie or casserole dish (size approx. 25 x 30 cm). Knead the flour, baking powder, cocoa, almonds, sugar, vanilla sugar, butter and egg into a dough. Wrap in foil and refrigerate (approx. 30 minutes).
- Press the dough into a rectangular greased pie / casserole dish and pull up the edge. Pre-bake in the preheated oven for approx. 10 minutes (convection: 180 ° C). Wash, clean and cut rhubarb into pieces; Mix with 80 g sugar and spread on the breadcrumbs sprinkled with breadcrumbs. Mix the egg yolks with the remaining sugar, vanilla sugar, lemon juice, quark and cornstarch. Whip the cream and egg white separately and fold in until stiff. Spread the mixture over the rhubarb. Bake for another 40 minutes at the same temperature. Let cool down. Wash / clean the strawberries and cut in half. Spread on the cake. Mix the cake topping with the rhubarb juice, bring to the boil and spread over the strawberries. Sprinkle with pistachios or almonds. If you want, you can add whipped cream
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