| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 stick (8 tablespoons) cold unsalted butter, cubed
- 6 to 7 tablespoons ice-cold water
- 12 ounces rhubarb (about 3 large stalks), sliced 1/2 inch thick
- 1 tablespoon unsalted butter
- 1/3 cup sugar
- 2 cups quartered strawberries
- 2 tablespoons cornstarch
- 1 large egg (for the egg wash)
Instructions
- For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal. Add the water and pulse until the dough comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour and up to 1 day.
- Put the dough on a lightly floured piece of parchment paper and roll out to a 12-inch round. Refrigerate until firm, about 20 minutes.
- Preheat the oven to 425 degrees F.
- For the filling: Combine the rhubarb and butter in a skillet over medium heat. Saute until the rhubarb is slightly softened, about 3 minutes. Toss with the sugar. Put the strawberries in a bowl and add the softened rhubarb. Sprinkle the cornstarch over top and toss together.
- Put the parchment paper with the dough on a flat baking sheet or on the underside of a rimmed baking pan. Spread the filling out on the dough, leaving a 1 1/2-inch border, then flip the edges over the filling. Beat the egg with 1 tablespoon water in a small bowl. Brush the crust lightly with the egg wash.
- Bake until the crust is golden brown, 30 to 40 minutes. Cool on the baking sheet, then carefully transfer to a serving plate.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 352 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 5 g |
| Cholesterol | 77 mg |
| Sodium | 174 mg |
Reviews
Easy to make and consistently good. I’ve made this multiple times and each time it does not disappoint.
Haven’t tried yet, but was wondering about alternative crust, for a short cut. , Puff pastry, or frozen crust?
My new favorite recipe fir strawberry rhubarb dessert!
So easy and it’s fantastic! Love the crust and will be using that recipe from now on. So good.
So easy and it’s fantastic! Love the crust and will be using that recipe from now on. So good.
I added a crumb topping to it when I baked it! Delish!
Just made this and it is awesome! It’s isn’t nearly as pretty as Trisha’s but it tasted just as good! I am not much of a baker but the crust turned out great. When I get a new crop of rhubarb, I will definitely be making this again.
I am not a baker. My husband loves Rhubarb and our go to restaurant for Rhubarb Pie will probably be closed for the rest of the Rhubarb season. When I saw this on Saturday on Trisha’s show, I knew I had to make it for him. Becaiuse I am not a baker, I was a little hesitant. However it was super easy and delicious (even my crust turned out like a professional’s). If I could post a picture you would see that mine looked as good as Trisha’s. Will make this again (and again and again) I am sure.
This is the best crust ever! I usually mess them up terrible and this came out perfect! I couldn’t find rhubarb at my grocery store so I substituted an apple. Wow was this good!