Strawberry-rhubarb pie

Ingredients for Strawberry-rhubarb pie

Instructions for Strawberry-rhubarb pie

To prepare the Strawberry-rhubarb pie recipe, please follow these instructions:

The Margarine crumbles in the flour and oatmeal. Sweetener added. The dough is collected with the egg yolk.

The dough is squeezed in a lubricated spring shape, 22-24 cm in diameter. The bottom is dotted with a fork and baked at 200 degrees C. alm. Oven for approx. 15 min. On the middle groove in the oven. Bottom cooled.

Cream can be made while the bottom is baked. Pour the husblas softly into cold water. The orange is squeezed and the juice is heated. Husblas knock out of water and melt in the warm orange juice. Pour the mixture into the yogurt while stirring. Slightly finely chopped orange peel can be added.

The egg whip is whipped stiff and turned into the cream. The cream is placed in the refrigerator - do not stiff completely.

The strawberries-rhubarb marmalade is lubricated on the cooled bottom. Cream is distributed over the marmalade. The cake is refrigerated for at least 1 hour before serving.

The cake is decorated with fresh strawberries.