Summer salad with peach, prosciutto and homemade honey/mustard dressing

Traditional strawberry/rhubarb pie

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I am going to start this post with a warning: I know I usually post healthy or at least healthified recipes on here, this is not going to be the case with this one – so if you are not a big fan of butter, sugar and white flour I would recommend you to stay clear of this one ;) But do not worry I am actually working on a healthified version of this pie, I am still experimenting a bit with the crust, but I will post the recipe asap.

I made this pie for my dads birthday and it is one of the best pies I have ever had – I can’t take credit for this amazing recipe though as I used this recipe for the pie so all credit goes to Nadia from Foodfanatic. It is so good that I thought I would share it with you even though it is not anywhere near being healthy, I mean we all deserve a treat once in while right ;) As I have stated before I am not and probably never will be a health fanatic, I absolutely love eating healthy, but I am also a total sugar junkie who loves to just let go once in a while and enjoy eating whatever I want – haha I believe while it might not be healthy for my body it is definitely healthy for my mind and soul ;)

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For the pie dough:
225 g. butter
50 g. sugar
2 eggs
350 g. flour

For the filling:
400 g. rhubarb
300 g. strawberries
110 g. sugar
1½ tbsp. potato flour or maizena flour
1 heaped teaspoon pure vanilla powder

1 egg for brushing the pie

I used this recipe for the pie so all credit goes to Nadia from Foodfanatic.

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  1. Mix the butter and sugar until they are well combined and then add the eggs and whisk well – I used a hand mixer. Slowly start to add the flour to the mixture while continuously whisking.
  2. Pour the dough onto a flour covered tabletop and kneed it well until everything is well combined. Kneed the dough into a ball, wrap it in baking paper and let it rest in the fridge for at least an hour – or even better leave it in the fridge overnight.
  3. Preheat the oven to 160 c / 320 f
  4. Clean the rhubarbs and cut them into pieces about 2 cm. wide + wash and chop the strawberries as well – I cut them in four.
  5. Mix the sugar, the potato flour and the vanilla powder and put it aside.
  6. Roll half the dough out on a flour-covered tabletop and carefully place it in the pie form. Pour the rhubarbs and strawberries into the pie form and cover it with the sugar mix.
  7. Roll out the rest of the dough and make a lattice top for the pie – you can find a guide here – I did not have the time (aka. patience) so I just cut up a lot of strips and placed them randomly on the pie, I think it turned out all right though.
  8. Whisk the egg and use it to brush the dough for a golden, shiny glaze. Bake the pie in the middle of the oven for about 45-55 minutes. Cover it with tinfoil when it is golden – I did this when it had been in the oven for about 20 minutes.
  9. I served the pie with vanilla cream, enjoy!


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