Ingredients

The following ingredients have 4 Servings
  • 1 cup fresh chopped strawberries
  • 2 cups fresh chopped rhubarb
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tbsp cornflour ((corn starch))
  • 400 g flour
  • 80 g sugar
  • 80 ml oil
  • 80 ml milk
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • a pinch of salt
  • one egg for brushing

Instruction

  • To make the filling, add the chopped rhubarb and strawberries to a bowl, add the white and light brown sugar together with the cornflour, and mix well.
  • Set aside until you make the dough.
  • To make the dough, beat the egg with a pinch of salt, add the sugar, and continue to beat until you get a smooth, pale yellow consistency.
  • Add the milk, oil, baking powder and vanilla extract, and mix well.
  • Add the flour, and mix to get a smooth dough that does not stick to the hands; add more flour if needed.
  • Divide the dough in half, and roll the first half.
  • Grease and flour a pie tin or dish, and arrange the rolled dough.
  • Add the rhubarb and strawberries, making sure the juices are left in the bowl, otherwise the pie will be soggy.
  • Roll the second half of the dough, and cut into strips.
  • Arrange the strips on top of the pie, then beat the egg lightly and brush the top of the pie.
  • Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes.
  • If the strawberries and rhubarb are not soft enough at this stage, cover the pie loosely with a kitchen foil, and bake for a further 15-20 minutes, the foil will prevent the crust from browning too quickly.
  • Leave to cool, then slice.