Strawberry and Rhubarb Pie

Before it's too late, let's enjoy the rhubarb a little bit more... strawberries are less stressful, there will be some all summer long, and it's a change, isn't it? Cooked strawberries instead of raw? The advantage of this tart is that you won't have to worry about it: the pastry is made in no time at all and the edges are easily folded over, without having to worry about leveling.

A totally Instagrammable cake

Well, yes. It is so beautiful and so easy to do that we see it everywhere. At the same time, a little moment of glory in front of amazed eyes, it is not to be refused, isn't it? I think red fruit desserts are my favorite in general: not only because they are wonderful to photograph, photogenic and always in a good mood. They are also the best... Well, that's just my opinion. If you are like me, don't miss the Granny's strawberry gratin! You'll thank him.

If you want a small monthly selection of seasonal recipes, subscribe to my newsletter. I prepare this for you conscientiously every month!

Strawberry and Rhubarb Pie

Prep Time: 30 minutes
Cook Time: 30 minutes
temps de repos: 20 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Switzerland
Difficulty: easy
Servings: 6 people


  • 500 g strawberries
  • 200 g rhubarb
  • 50 g sugar
  • 2 tbsp cornstarch
  • 2 tbsp lemon - squeezed juice
  • 1 pinch salt
  • 40 g in addition to almonds

Sweet shortcrust pastry

  • 130 g butter
  • 80 g sugar
  • 1 egg
  • 250 g flour
  • 1 pinch salt


Prepare the fruits

  • Cut strawberries into quarters and rhubarb into small pieces.
  • Mix fruit with cornstarch, lemon juice and salt.
  • Let macerate for 20 minutes.

Prepare the dough

  • In a bowl, mix the butter, sugar and a pinch of salt.
  • Add the egg and flour all at once.
  • Knead well until the dough is smooth.
  • Film and chill for a while.

Prepare the cake

  • Roll out the dough on a piece of parchment paper, leaving a fairly wide edge.
  • Sprinkle almond powders on bottom of dough and add fruit on top.
  • Fold edges of dough inward.
  • Bake in the oven for about 30 minutes at 180°.


You can also use store-bought sweetened shortcrust pastry, but it's a little less tasty.


Calories: 484kcal | Carbohydrates: 66g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 153mg | Potassium: 291mg | Fiber: 4g | Sugar: 27g | Vitamin A: 626IU | Vitamin C: 54mg | Calcium: 73mg | Iron: 3mg
Have you tried this recipe?Mention @annas.eats_firecooking
Discover other dessert recipes

see my ebook

Are you ready to master campfire cooking? Get my guide " ABCs of outdoor cooking " and let's cook in nature!

Enjoy comfort food in nature

Enjoy quality time with your friends and family

Improve your outdoor cooking skills

More info

Leave a Comment

Recipe Rating

Share to...