Dessert of strawberries and rhubarb under a cap of tender dough

Ingredients

• 300 g strawberries
• 400 g rhubarb
• juice of half a lemon
• 1 cup of sugar
• 1 st. l. corn starch and flour
• 1/2 tsp ground cinnamon
• curdled milk and coarse sugar for baking
• 3 cups flour
• 120 g creamy soft cheese
• 110 g butter
• 1 cup curdled milk
• 1 Art. l. Sahara
• 1 st. l. baking powder
• ¾ tsp soda
• 1 h. l. year

Cooking

Step 1

Cool the cream cheese and butter in advance, cut into small cubes. Preheat oven to 230°C.

Step 2

Peel the strawberries from the stalks, cut off the tough veins from the outside of the rhubarb stem. Cut the rhubarb and strawberries into medium wedges. Mix first with a mixture of lemon juice and starch, then with cinnamon, sugar and flour.

Step 3

For the dough, in a large bowl, mix flour with salt, baking powder, soda and sugar. Add cubes of cheese and butter, rub with your hands or chop with a knife into crumbs.

Step 4

Add curdled milk and stir quickly to wet dry crumbs. Do not knead for a long time, let the pieces remain!

Step 5

Lay out the dough on a work surface in a rectangle shape and fold it two or three times a few times - this will help the dough become layered.

Step 6

Take 12 jars of 200-250 g or portion molds for baking. Cut the dough into 12 squares, slightly smaller than the diameter of the mold. Lubricate the dough with curdled milk and sprinkle with sugar.

Step 7

Divide the strawberry and rhubarb mixture into the molds, place a piece of dough on top. Set the molds in a deep baking dish and pour enough water into it so that it reaches the middle of the molds.

Step 8

Put the tray in the oven, bake for 20-25 minutes. The dough should rise and become golden brown. Cool slightly before serving.