Shortbread with rhubarb, strawberries and crumble

I was looking for an interesting way to use rhubarb and strawberries, I think I made it.

Perfectly shortcrust pastry, with a sweet and sour taste and a crumbly crumble. A typical spring, summer coffee cake or for a party, and your friends will surely be delighted with it.



  • 400 g of wheat flour
  • half a teaspoon of baking powder
  • 220 g of butter, cold
  • 150 g of sugar
  • pinch of salt
  • 1 large egg


  • 350g of rhubarb
  • 400g of strawberries
  • 3 tablespoons of potato starch
  • 3 tablespoons of sugar
  • 1/2 cup of water


  • 150 g of cold butter
  • 250 g of wheat flour
  • 150 g of sugar

sheet 40x35cm

Place all ingredients for the dough in a bowl and knead thoroughly. Cool the cake in the refrigerator, leave it there for 30 minutes.

Peel the rhubarb and cut into smaller pieces. Cut half of the strawberries into quarters. Put the fruit in a saucepan, add sugar and add 1/4 cup of water. Simmer until the fruit is tender.

Dissolve the potato starch in the remaining amount of water. Mix thoroughly. Then add to the boiled fruit and mix quickly so that there are no lumps. Cook for a few seconds and set aside to cool.

Place the dough on a baking sheet lined with baking paper. Sprinkle with breadcrumbs. Bake for 15 minutes in an oven preheated to 180 degrees C.

Put flour, sugar and cold butter in a bowl. Use your fingers to rub all the ingredients together until small lumps of dough form.

Put jelly on the baked bottom. Add the remaining strawberries and spread the crumble on top.

Bake at 180 degrees C for about 40 minutes, until the crumble is golden.

Bon Appetit!

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