- crust for pie - 1 piece
- fresh rhubarb (5-6 stems) - 2 3/4 Cups (filling)
- strawberries - 2 Cups (filling)
- sugar - 2/3 Cups (filling)
- cornstarch - 3 st. spoons (filling)
- flour - 1 Glass (powder)
- brown sugar - 1/2 Cups (sprinkling)
- chilled butter - 1/2 Cups (sprinkling)
1. Cut the strawberries and rhubarb into slices. In a large bowl, mix the rhubarb, strawberries, sugar and starch. Mix well. The mixture should be thick and sweet after mixing. 2. Roll out the cake for the pie, following the instructions on the package, and lay out the shape of a diameter of about 23 cm. Cut off excess and decorate the edges. 3. Using a spoon, put the filling over the dough and spread evenly over the entire surface. 4. Prepare the powder. In a small bowl, mix the flour and brown sugar. Cut the butter into slices and use a dough cutter to mix all the ingredients until the mixture looks like large crumbs. 5. Pour the mixture evenly over the pie. 6. Bake the cake in the oven at 200 degrees 50-55 minutes, until golden brown. 7. Allow the cake to cool before cutting it into pieces. Serve the cake with a small amount of fresh whipped cream or vanilla ice cream, if necessary.
Servings: 8