Rhubarb, Strawberry and Orange Peel Pie
9 servings
70 minutes
This pie with rhubarb, strawberries, and orange zest is a true symphony of flavors, combining the tart freshness of rhubarb, the sweetness of strawberries, and the bright citrus notes of orange zest. Traditionally, rhubarb is used in European baking for its refreshing taste and beautiful pink hue. This pie turns out tender and fragrant, with a soft, airy crust and juicy fruit filling. It can be served warm or chilled, complemented by a scoop of vanilla ice cream or light cream. An ideal dessert for a cozy family tea time or festive gathering, it delights with its balance of sweetness and tartness, creating a harmony of flavors worthy of the best pastry traditions in Europe.
1
Preheat the oven to 180 degrees. Grease a 22x22 cm square pan with butter.
2
Cut rhubarb and strawberries into small pieces and place them in a bowl. Add 2/3 cup of sugar and mix. Transfer to the prepared dish and smooth it out.
- Rhubarb stems: 6 pieces
- Strawberry: 300 g
- Fine white sugar: 1.3 glass
3
In another bowl, mix the remaining sugar with softened butter until light and fluffy cream. Stir in the egg, orange zest, and vanilla. In another bowl, combine flour, baking powder, baking soda, and salt. Mix both mixtures and add buttermilk. Spread the batter over the berries and smooth it out.
- Fine white sugar: 1.3 glass
- Butter: 80 g
- Chicken egg: 1 piece
- Grated orange zest: 2 teaspoons
- Vanilla extract: 1 teaspoon
- Wheat flour: 1.3 glass
- Baking powder: 1 teaspoon
- Salt: 0.1 teaspoon
- Soda: 0.5 teaspoon
- Buttermilk: 200 g
4
Bake until done for about 50-55 minutes.