Description
A classic summer dessert that combines sweet strawberries and tart rhubarb in a flaky crust.
Ingredients
- Whole Wheat Pastry Flour: 1 ½ cups
- Spelt Flour: ½ cup
- Almond Flour: ½ cup
- Granulated Sugar: 1 tablespoon
- Fine Sea Salt: 1 teaspoon
- Buttermilk: ½ cup
- Fresh Rhubarb, sliced: 3 ½ cups (about 1 ½ pounds)
- Fresh Strawberries: 3 ½ cups (about 1 pound)
- Honey: ¾ cup
- Lemon Juice: 1 teaspoon
- Fine Sea Salt: ¼ teaspoon
- Tapioca Flour: ¼ cup
Instructions
- Preheat oven to 350°F (175°C).
- Make the pie crust and place it in a 9-inch pie pan.
- In a large bowl, mix together the rhubarb, strawberries, sugar, butter, and cornstarch.
- Coat the fruit well and pour the mixture into the pie crust.
- Bake for 35-40 minutes until the crust is golden and the filling is bubbly.
- Let cool completely before serving with whipped cream or vanilla ice cream.
Notes
Use cold butter for the crust to ensure it remains flaky. You can substitute frozen fruit if fresh is not available.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg