Pie with strawberries and rhubarb

Description

I offer you pie baked in the summer, and hope you'll return for a while the atmosphere of the sun and heat! The recipe and its translation, was found on the Internet, where users are referred to the authorship of Martha Stewart! This is the cake "Strawberry - rhubarb coffee cake"! It took as a basis, slightly changing the number. For your convenience, there is a clarification in the ingredients, and the full text was placed at the bottom of the recipe. The summer season will come soon in Australia, and this new product is sent as a gift Tanya (tatabilga-2015) with best wishes and congratulations happy birthday!

Ingredients

Sugar

130 g
Rhubarb

300 g
Strawberry

200 g
Lemon

1 piece
Starch

4 Tbsp
Butter

75 g
Flour

100 g
Brown sugar

130 g
Flour

400 g
Sugar

200 g
Butter

200 g
Chicken egg

2 piece
Yogurt

220 ml
Leavening agent

1 tsp
Vanilla sugar

1 tsp
Soda

0.5 tsp
Salt

Cooking

Stuffing it is better to prepare the day before, so it is well cooled. I reduced the amount of filling due to the smaller size of the form. Here are the products we need.

Rhubarb to clean from the top of the fibers and cut into pieces of size 1 cm. Strawberries washed and separated from the greens. From lemon squeeze the juice.

In a saucepan, combine sugar and starch. Then add the lemon juice and mix well.

Add the strawberries and pieces of rhubarb. All mix well and put on fire.

Cook for 15-20 minutes on low heat. All the time stir until the mixture is not burnt. Remove from the heat and leave to cool. If now the rhubarb is softened, not to the end, in the baking process it will become soft.

The stuffing is ready, now prepare streusel. Optionally, you can take 50 g flour 50 g almond crumbs as in the recipe, or as I have - 100 g flour.

Combine sugar, flour and butter. Instead of butter I took the margarine for baking, and rubbed it on a grater.

All grind into crumbs.

Now for the test. Since sugar is included in all layers, its amount can be reduced at will and taste!

Into large bowl sift flour, baking powder and soda. Add the sugar, vanilla sugar and a pinch of salt. All mix well.

In another bowl, combine yogurt and eggs.

Whisk well with a mixer.

To flour mixture add the butter. It can be cut into cubes and then a knife to chop with flour. I used the grater. All grind into crumbs.

Then pour the liquid mixture into the flour and mix well.

At this time, begin to preheat the oven to 180 degrees. Form grease with butter and sprinkle with flour. You can use foil, but not necessarily. My form size 18*25 cm Spread half of the dough and well even it with a spatula. Upstairs spread half of the filling.

Layer the filling, spread the remaining dough and level.

Then evenly distribute the remaining filling.

And sprinkle top with strategem. Put in oven, preheated to 180 degrees and bake 55-60 minutes.

Text recipe: strawberry-rhubarb coffee cake from Martha Stewart Living Annual Recipes 2003 1 1/4 cups chilled unsalted butter (2 1/2 sticks), plus more, softened, for pan 1/4 cup freshly squeezed lemon juice (about 2 lemons) 1/3 cup cornstarch 2 3/4 cups sugar 1 pound strawberries, hulled and sliced (about 2-3 cups) 1 1/2 pounds rhubarb, trimmed and cut into 1-inch pieces (about 4 cups) 3 3/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda pinch of salt 2 large eggs 1 1/2 cups buttermilk 1 tsp pure vanilla extract As you can see, the main measurement in the recipe - "in the cups", that is, how much Cup will take such proportions and will withstand! So your cake can be more or less than mine! Focus on the size of the form 34*20*5 cm

Take out the pie from the oven and allow to cool. I left in the form until cool. Of course, very anxious to see how it turned out! That moment when the knife, "walked"... and divide the pie in two! Very appetizing! However, the filling of the lower layer is not distributed very evenly, but the taste is not affected! Enjoy your tea!

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