-
Prep time
45 minutes
-
Cook time
45 minutes
-
serves
8 servings
Author Notes
A simple yet classic summer dish. A wonderful balance of sweet and tart. This is a standard staple for the month of June in my family. Hopefully, it will be for your's as well. —PollyD
Ingredients
-
1 and 1/3 cups
sugar
-
2 cups
all Purpose Flour
-
1/3 cup
All - Purpose Flour
-
1/2 teaspoon
salt (preferably kosher)
-
4.5 cups
rhubarb (quartered. this is important!)
-
2 cups
Strawberries (wild one's are great too)
-
2/3 cup
vegetable oil
-
1/3 cup
warm water
-
2 tablespoons
unsalted butter (melted)
-
1 tablespoon
milk
Directions
-
Grease a 11x17" dish. Preferably, this will be a deep dish. Trust me, you won't regret it later.
Preheat over to 425 degrees.
-
Start with the rhubarb. Cut all the rhubarb and strawberries and put them into a large mixing bowl.
-
Add sugar to the mixture and stir together. Then add melted butter. Slowly add 1/3C of flour. You don't need to use all the flour here. Just use enough so that you reach the consistency that you like.
-
Next, take another clean bowl and start on your crust. Add your 2 cups of flour, salt, oil and water and combine till it forms a ball.
-
This next step you can play around with. I put the ball of dough between two pieces of parchment paper and roll it out. I like my dough a little thin, so I make sure that the dough is slightly bigger than the dish. You can also just stretch it by to your liking.
-
Place dough over the filling. Brush some milk over it and sprinkle it with sugar on top. You can also make some cracks at the top but no stress if you don't like that.
-
Bake at 425 degrees for 35-45 minutes or until the top is golden brown
-
Let cool for about 10 minutes before serving.
See what other Food52ers are saying.