Rhubarb-Strawberry Pie
recipe

A delicious rhubarb-strawberry pie perfect for celebrations. Made with a light sponge cake base, topped with homemade rhubarb paste, whipped cream, and fresh strawberries, this pie brings out the flavors of summer!
Preparation time: 1 hour
Serving size: 8-10 servings

Ingredients:

- 2 eggs
- 1 dl sugar
- 1 dl all-purpose flour
- 1/2 dl potato starch
- 1 tsp baking powder
- 1 dl rhubarb paste
- 2 dl whipped cream
- 2 dl fresh strawberries
- 50 g dark chocolate (for decoration)

Instructions:

1. Prepare the sponge cake base:
- Preheat the oven to 175°C (350°F).
- Beat the eggs and sugar until fluffy.
- In a separate bowl, mix the all-purpose flour, potato starch, and baking powder. Gently fold the dry ingredients into the egg mixture.
- Pour the batter into a greased pie dish and bake in the oven for about 25-30 minutes, until the top is golden brown and the cake is cooked through.
- Let it cool.
2. Prepare the filling:
- Spread the cooled rhubarb paste over the cake base.
- Whip the cream until stiff peaks form and spread it over the rhubarb paste.
- Slice the fresh strawberries and arrange them on top of the whipped cream.
3. Decorate:
- Grate the dark chocolate over the pie for decoration.
4. Serve:
- Cut into serving pieces and enjoy on festive occasions!
Nutritional information (per serving):
- Energy: 250 kcal
- Protein: 4 g
- Carbohydrates: 35 g
- Fat: 10 g
- Fiber: 1 g

Reviews: 3.52 (3802 reviews) ★★★★★ share