Strawberry and rhubarb pie (receipe)

It’s definitely the season for this amazing pie: a lot of fruit, which is nicely embedded in this very rich dough. A treat for the eyes, taste buds and soul.


Strawberry and rhubarb pie

Course Dessert
Cuisine Spring
Keyword cake, rhubarb, strawberries, sweet pie
Prep Time 45 minutes
Cook Time 1 hour
Resting time 3 hours
Total Time 4 hours 45 minutes
Servings 1 23 diameter cake form


  • 300 g flour
  • 2 table spoons sugar
  • 1/2 tea spoon salt
  • 250 g salted butter
  • 6-8 table spoons cold water
  • 500 g rhubarb wash, pull off the threads and cut into 1cm wide pieces
  • 500 g strawberries clean and cut them into 2 or 4, depending on the size of the strawberry
  • 200 g sugar
  • 1 zest of a lemon
  • 1 tea spoon vanilla powder
  • 1 pinch of salt
  • 2 table spoons lemon juice
  • 2 table spoons cornstarch
  • 1 egg
  • 1 table spoon milk
  • 1 pinch of salt


  • Mix together the flour, 2 table spoons of sugar and the 1/2 tea spoon of salt in a bowl. Add the diced butter and using your fingers mix all together until the dough is crumbly and there are still visible pieces of butter. Drizzle one table spoon of the cold water at a time and gently, still with your fingers, mix the dough until it all comes together. Do not knead the dough. Pat it together into a ball and let it rest in the fridge anywhere between 1 to 4 hours.
  • Combine the chopped rhubarb and strawberries, 200g sugar, zest of the lemon and the vanilla powder into a large bowl. Toss to combine and leave it for at least 30 mins at room temperature. Toss from time to time.
  • Put a sieve on top of a large saucepan and pour the fruits into it so that the liquids drip into the saucepan. Leave the fruits in the sieve for at least 3-4 minutes until you are sure that all the liquids have dripped into the saucepan. Put the berries back into the bowl and set aside.
  • In a cup, stir together the cornstarch and lemon juice until there are no more lumps. Place the saucepan with the fruit juice over medium heat and stir until it comes to a boil. Reduce the heat and add the cornstarch/lemon juice mixture stirring constantly until the mixture thickens. Make sure that the mixture does not turn into a paste - it should still be runny.
  • Preheat the oven to 220 degrees. Take out the dough of the fridge and cut it into two. Roll out the first half just large enough to cover the bottom of your cake form as well as an additional 7-10mm on the sides. Roll out the second half to the size of your cake form and cut 12 long stripes of about 1 cm each.
  • Pour the fruit mixture into the dough in the cake form and add the cornstarch mixture on top.
  • Place the 12 stripes into a lattice pattern on top and ensure to "close" the ends.
  • Mix the egg with the milk as well as some salt and brush the mixture over the dough.
  • Bake the cake for 15 minutes at 220 degrees and then for an additional 45-50 minutes at 170 degrees. Be careful as the filling might be bubbling out, so it might be work to keep an oven tray underneath your cake form. Once the cake it brown, remove it from the oven and let it cool completely before serving it.

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