Summary

Ingredients

For the dough:

• 400 g flour
• 100 g suar
• 1 pinch (s) salt
• 230 g butter
• 2 large egg yolks
• 4 tablespoon water, cold

For the filling:

• 200 g suar
• 1 pinch (s) salt
• 45 g cornstarch
• 550 g strawberries, destemmed, weihed
• 350 g rhubarb, peeled and weihed
• 15 g butter, cold
• Whipped cream, for serving

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Instructions

1. For the dough, put the flour in a bowl and mix with the sugar and salt. Add the cold butter cut into slices and knead into the flour. Once the butter is well distributed in the flour, add the egg yolks and water and work into a shortcrust pastry.
2. Divide the dough and roll one out to the size of a 24 cm pie pan so that the edge goes all the way to the top.
3. Mix the sugar, salt and cornstarch for the filling. Stalk the strawberries, halve and quarter lengthways, peel the rhubarb and cut into pieces that are not too small. Pour the sugar mixture over it and mix everything carefully. Place on the prepared pie crust and spread the butter in small pieces on top.
4. Roll out the other half of the dough so that it fits on top as a lid. Press the edge and the lid together and cut a cross in the middle of the lid with a knife so that the air can escape during baking.
5. Then put the cake in the fridge for 20-30 minutes.
6. In the meantime, preheat the oven to 180 degrees and then bake the cake for 50-60 minutes. It should be golden brown in color.
7. Take out and leave to cool in the tin on a wire rack. It is very nice to serve it with a dollop of cream on top.
8. This is more of a dessert cake and you cannot avoid having liquid in the bottom when cutting it.