Wow, just realized it has been close to 2 months since I last made a post! This summer has just flown by, and has been busy and lazy at times! Both have made it hard to sit down at the computer and blog away. And with the heat, who wanted to be in the kitchen cooking or baking? Not me! However, today is ridiculously hot for the end of August! But since we were invited to friends' place for supper and since I volunteered to make a dessert, I decided to make an exception and whip up a unique (well, in my mind anyway) rhubarb and strawberry dessert! Not sure where the idea came from, but I decided to do a sugar cookie crust, strawberry and rhubarb filling with a crisp topping. And man, did it smell good cooking in the oven! And it tasted just as good!
Strawberry Rhubarb Sugar Cookie Pie
Cookie Crust
Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
Directions:
3. In the bowl of a stand mixer, cream together the butter and sugars until smooth.
4. Add in the egg and vanilla and mix until incorporated.
5. Slowly mix the flour mixture with the creamed butter and mix until blended.
6. Press the dough into the prepared pie plate. Prick to ensure it doesn't puff up too much.
7. Bake until the edges just start to brown, about 10 to 12 minutes, then remove from the oven and let cool.
8. Keep the oven set at 350 degrees F.
Move onto the filling and the topping while the crust cools.
Strawberry Rhubarb Filling
Ingredients:
4 cups rhubarb (fresh or frozen. If frozen, thaw and drain)
1 1/2 cups hulled and halved strawberries
1/4 cup icing sugar
Directions:
1. Combine fruit and sugar in a mixing bowl. Set aside while the crust is cooling.
Proceed to the topping!
Crisp Topping
Ingredients:
3/4 cup brown sugar
3/4 cup flour
1/2 cup cold butter
Directions:
1. In the bowl of a food processor, combine the sugar, flour and butter.
2. Pulse until a crumb mixture is formed.
Proceed to final steps!
1. Once the crust has cooled slightly, pour the fruit mixture over the crust.
2. Sprinkle the crumb mixture over the fruit mixture.
3. Bake in the preheated oven for approximately 30 mins.
And tada! Allow to cool slightly. The cookie crust will firm up as it cools. Enjoy topped with ice cream or whipped cream, or just by itself!
