Strawberry-Rhubarb Pie


With BBQ season upon us, a delicious fresh fruit pie never sounded so good. Rhubarb goes great with plums, cherries, and even strawberries. Having a get together this weekend? Impress your guests with this mouth watering Strawberry-Rhubarb Crumb cake. 

The following recipe serves 8 but Shiraz Events knows that your guests will be asking for more! 


All-purpose flour
Baking powder
Unsalted butter, softened
Granulated sugar
2 large egg yolks
Vanilla extract
Sliced strawberries
Finely chopped rhubarb


In a medium mixing bowl, sift together 1 cup flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together 6 tablespoons butter and granulated sugar until creamy, about 1 minute; beat in yolks (and a drop of yellow food coloring, optional) and vanilla until combined. Gradually beat in flour mixture, alternating with milk until combined, about 1-2 minutes. Spread cake batter evenly into prepared pan.

Top batter with strawberries and rhubarb. Bake for 20 minutes.

Meanwhile, prepare the crumb topping: Combine brown sugar, 1/2 cup flour and 5 tablespoons butter; knead together using fingertips or a fork until well combined and mixture starts to clump together. Keep in freezer until ready for use.

When cake has baked 20 minutes, top evenly with crumb mixture. Continue baking for an additional 15-20 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. Cool for 30 minutes before running a knife around outside edges and inverting. 

Check out more recipes like this at 

People even blog about Rhubarb, check it out!





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