Rhubarb and strawberry pie

Name: Rhubarb and strawberry pie - Geta H.
Ingredients: 2 eggs; a pinch of salt; 120 g sugar; 1/2 cup milk; 1/2 cup oil; 170 g flour; 1/2 packet baking powder; 300 g rhubarb; 300 g strawberries; 1 tablespoon butter for greasing the pan; powdered sugar for dusting.

Dessert - Rhubarb and strawberry pie by Geta H. - Recipia

Rhubarb and strawberry cake is made in a multicooker and has a sweet-tart taste, with juicy fruits and a soft base. The appearance is not necessarily its most successful part, as the rhubarb and strawberries mostly sink to the bottom of the pot, but the taste compensates. If baked in a regular oven, the cake could be made upside down so that the fruits remain on top. In a multicooker, it is important to let it sit for a few minutes in the pot after the program ends and to cut it only after it has completely cooled if you want neater slices. Quick info Preparation time: not specified separately; preparing the fruits and the batter takes a few minutes Cooking time: 45 minutes Resting time in the pot: about 10 minutes Estimated total time: about 55 minutes, not including complete cooling Servings: the number is not specified and depends on the size of the slices Difficulty: easy Recipe type: fruit cake, made in a multicooker Ingredients 2 eggs 1 pinch of salt 120 g sugar 1/2 cup milk 1/2 cup oil 170 g flour 1/2 packet baking powder 300 g rhubarb 300 g strawberries 1 tablespoon butter, for greasing the pot powdered sugar, for decoration Preparation method 1. Prepare the fruits Clean the rhubarb and wash it along with the strawberries. Let the fruits drain well before using them. There is no need to mix them with sugar or other ingredients; they are added directly to the mixture. 2. Prepare the batter Put the whole eggs in a bowl and mix them with a pinch of salt. Add the sugar and continue mixing for 3-4 minutes. Gradually pour in the milk and oil, mixing after each addition. It is easier to achieve a homogeneous mixture if you do not add all the liquid at once. Finally, add the flour previously mixed with the baking powder. Incorporate it using a spatula, not a mixer, until there are no dry flour areas left. 3. Place the batter and fruits in the pot Grease the multicooker pot with butter, including the bottom and, as much as possible, the sides. Pour half of the batter into the pot. Add some of the rhubarb and strawberries, then cover with the remaining batter. Place the remaining fruits on top. The fruits will mostly sink to the bottom of the pot during baking. This is normal for this cake and explains why the surface does not remain with all the fruits on top. 4. Bake the cake in the multicooker Close the appliance lid and select the Bake function. Set the temperature to 150 degrees and the cooking time to 45 minutes. Press Start and let the cake bake until the program ends. 5. Let the cake sit in the pot When the baking time is up, lift the lid and let the cake sit in the pot for about 10 minutes. After this time, remove it to a platter. Generously sprinkle powdered sugar. For neater slices, let the cake cool completely before cutting. When warm, the base is softer and can break more easily, but it is also very tasty served this way. Why I make this recipe often It is a simple cake, with common ingredients and quick preparation. The rhubarb adds a tart note, while the strawberries balance the taste with their sweet aroma. The multicooker is useful when you do not want to turn on the oven or when you prefer to let the cake bake in one pot. I also like that it does not have to look perfect to be successful. The fruits settle on their own during baking, and the powdered sugar covers the less uniform appearance. The important thing is to let the cake cool sufficiently before cutting if you want to keep the base intact. Tips and variations Tips The fruits should be washed and cleaned before being added to the mixture. It is good for them not to be very wet, as rhubarb and strawberries already contain a lot of water, and excess liquid can make the base harder to cut. Respect the mixing time of the eggs with the sugar. The 3-4 minutes help achieve a better-aerated mixture before adding the liquid ingredients. After adding the flour, mix only with the spatula and only until homogeneous. The flour is added at the end, along with the baking powder. Do not expect the fruits to stay on the surface. In this version, they mostly sink to the bottom of the pot, especially due to the juice they release during baking. If the cake is cut while warm, the base will be softer and the slices may come out less clean. After complete cooling, the structure stabilizes and is easier to cut. Substitutions No substitutions for the main ingredients are indicated in the basic recipe. For a cake in line with the original version, use the amounts of rhubarb, strawberries, milk, oil, and flour mentioned above. Variations If the cake is made in a regular oven, it can be prepared upside down so that the juicy fruits remain on top. This is an idea for oven baking; it does not change the preparation method in the multicooker presented here. In the multicooker version, you can choose to put the fruits in two layers, as described in the recipe: part over the first layer of batter and the rest over the second layer. This way, the fruits are distributed inside the cake even if they mostly reach the base of the pot. Serving ideas Sprinkle the cake with powdered sugar immediately after removing it to the platter. It can be served warm, when the base is more tender, or cold, when it cuts better. For a neater appearance, wait for complete cooling before slicing and add the powdered sugar after the cake has cooled. Frequently asked questions Why do the fruits sink to the bottom of the pot? Rhubarb and strawberries are juicy fruits and become heavier during baking. In this cake, they mostly sink to the bottom of the pot. This behavior is mentioned for the multicooker version and does not mean the recipe has failed. Can I cut the cake immediately after baking? Yes, but the slices will be harder to remove, and the base will have a softer texture. If you want it to look better, let the cake cool completely before cutting. How long should the cake stay in the multicooker after the program ends? After the 45 minutes of baking, lift the lid and let the cake sit in the pot for about 10 minutes. Then you can remove it to the platter. At what temperature and on what program is it baked? The Bake function is used, at a temperature of 150 degrees, for 45 minutes. The recipe is indicated for Philips multicookers. Can I serve the cake warm? Yes. The cake is tasty warm, but the base is softer and may not cut as uniformly. For a better appearance, it is preferable to let it cool completely.

Rhubarb and strawberry pie

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