Enjoy spring, and strawberry time with us! The farmers in the Inntal valley have just opened their strawberry fields. What better time then to recommend a lovely fruit recipe? Our Strawberry & Rhubarb Pie is easy to prepare and tastes truly delicious.

Amount: 1 baking tray approx. 14-16 servings

For the dough:
250g butter
225g sugar
4 medium-sized eggs
250g flour
2 level tsps. baking powder
1 pinch of salt
2 tsp. organic lemon peel
Margarine for the baking tray or baking paper

For the crumble:
200g butter
150g flour
100g ground almonds
150g sugar
1 pinch of salt

Fruits:
750g rhubarbs
250g strawberries

How to prepare it:

The dough:
Pre-heat the oven to 180° on the fan setting. Grease the baking tray or place baking paper on it. Cream butter and sugar together using a mixer until the sugar has dissolved. Add the eggs individually and mix well. Mix the flour, baking powder, and salt and add to the mixture with the lemon peel and stir well. Spread the dough evenly onto the baking tray.

The crumble:
To make the coating, melt the butter in a pot. Mix with the flour, almonds, sugar, and salt in a bowl and knead into crumble using your hands.

The fruits:
Wash the rhubarbs, cut off the ends, and peel. (Caution: Wear an apron!). Wash the strawberries and halve or quarter them depending on size. Loosely distribute the fruits over the dough. Depending on your preference, you can, of course, use even more fruit. Cover with the crumble. Bake in the oven for approx. 35-40 minutes (until golden-brown).

Good luck!