Dessert of strawberries and rhubarb under a cap of tender dough is the quintessence of the beginning of summer. Fragrant strawberries and sour rhubarb make a very successful duet.
Cool the cream cheese and butter in advance, cut into small cubes. Preheat oven to 230°C.
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.
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.
Add curdled milk and stir quickly to wet dry crumbs. Do not knead for a long time, let the pieces remain!
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.
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.
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.
Put the tray in the oven, bake for 20-25 minutes. The dough should rise and become golden brown. Cool slightly before serving.