Recipe of the day: strawberry and rhubarb tarts

When planning a family picnic, the last thing you want is to be weighed down with tons of paraphernalia and heavy dishes. That’s why incredible sandwiches are such a classic in the park. When you don’t want to worry about packing extra forks and knives when you can just use your hands. That’s why these strawberry and rhubarb patties are one of the best picnic items – you don’t have to worry about that last piece of cake. .

The most iconic cake in every state

This recipe is also great for spring when rhubarb is in season. The main rhubarb season usually lasts from April to June. So you should use this time. For those unfamiliar with this vegetable that is mistaken for a fruit, rhubarb is an edible pinkish-greenish stem that you can use in both sweet and savory dishes. It has a tart taste but can be sweetened with sugar (or by combining it with other fruits), which makes it perfect to add to your favorite cake or fruit cake recipe. You can also make your own jam from rhubarb to eat on toast or as a cake filling.

First you need to make the sweet but tart filling by combining chopped rhubarb and strawberries with sugar, cornstarch and orange juice. Then cook the mixture until the strawberries and rhubarb are slightly soft. In the meantime, make your dough in a stand mixer by mixing together the flour, salt, butter, and water. But you also use chilled pre-made dough.

Once you have your batter, it’s time to assemble your mini-cake army. Fill the batter with your strawberry and rhubarb mixture, fold it over and seal the edges with a fork. Then put your cake in hot oil and cook for about 5 minutes. Finally sprinkle with cinnamon sugar and the pies are ready to eat.

Don’t feel like strawberry or rhubarb? Feel free to combine this recipe with any of your favorite fillings. Do you want to spice it up? Take some lemons and make a lemon curd filling. Do you need something that just calls for summer? Try making a filling with mixed berries. There are so many ways you can get creative with this recipe, and if you don’t feel any cake at all, you can try chilled cake crust recipes that are not cake.


For the strawberry and rhubarb filling:

  • 2 cups of rhubarb, large cubes

  • 2 cups of strawberries, quartered

  • 1/2 cup of sugar

  • 2 teaspoons of cornstarch

  • 1/2 orange, zest and juice

For the cake batter, cinnamon sugar and hand pies:


For the strawberry and rhubarb filling:

Step 1: In a medium saucepan, combine 2 cups of rhubarb and strawberries, ½ cup of sugar, 2 teaspoons of cornstarch and ½ of the orange peel and juice. Let rest for 20 minutes at room temperature. Cook over medium heat until the fruits are slightly soft. Keep refrigerated.

For the cake batter, cinnamon sugar and hand pies:

Step 1: In a stand mixer, combine 2½ cups of all-purpose flour and ½ teaspoon of kosher salt. Mix 1 cup of butter with dry ingredients. Slowly add ½ cup of water little by little and mix on low heat until the batter looks smooth and forms a ball. Store in the refrigerator until use. Mix the sugar and cinnamon in a small bowl, set aside.

Step 2: Fill a deep saucepan halfway with oil and heat it to 365F. On a floured surface, roll out the dough into a 15 by 12 inch rectangle. Cut into 4 rectangles. Brush the edges of rectangles with water. and share the strawberry-rhubarb mixture among them. Brush the edges with egg detergent and fold the dough over. Then press the edges with a fork to seal them.

Step 3: Place the cakes one at a time in the hot oil and cook until golden brown, flipping them as needed, for about 5 minutes. Place on a plate lined with paper towels and sprinkle with cinnamon sugar.


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