Rhubarb-strawberry pie with crumb topping

Rhubarb and strawberries appear at the turn of spring and summer. Both of these ingredients can be used to create an excellent pie. The combination...
Ingredients (what you need)
250 g rhubarb
250 g strawberries
50 g sugar
Dough
125 g butter
150 g all-purpose flour
75 g cornstarch
125 g granulated sugar
1 vanilla sugar
4 eggs
1/2 baking powder
Crumble
100 g coarse flour
50 g granulated sugar
60 g butter
Recipe steps
We peel the rhubarb and cut it into pieces approximately 1 cm wide. We wash the strawberries and cut them in half or quarters, depending on their size. In a large bowl, we mix everything and sprinkle with 50 g of sugar.
In another bowl, we mix the semi-coarse flour, cornstarch, sugar, vanilla sugar, eggs, baking powder, and butter. We mix these ingredients thoroughly and then evenly spread the batter on a baking sheet lined with parchment paper.
We sprinkle the batter with the sweet rhubarb and strawberries.
From a combination of granulated sugar, coarse flour, and softened butter, we create crumbs by breaking them up in our hands, and we sprinkle these crumbs over the layer of rhubarb and strawberries.
We place it in the oven, which we have preheated to 180 °C, and bake for about 30 to 40 minutes.
Additional information about the recipe Rhubarb-strawberry pie with crumb topping
Rhubarb-strawberry pie with crumble is a refreshing and delicious dessert that combines the tart flavor of rhubarb with the sweetness of strawberries. This pie is the perfect choice for spring and summer days when strawberries and rhubarb are in season. The buttery crust is topped with a rich layer of fruit and sprinkled with crunchy crumble, adding the perfect texture to the pie. Serve warm with whipped cream or vanilla ice cream for an unforgettable culinary experience.