Strawberry-rhubarb pie, cardamom-oat streusel
Luscious, juicy, and perfectly set—every step covered for summer pie success
Hello!
A food writer recently asked me about summer pies, and I realized that looking back through my Substack to last summer, Have Your Cake is light on pie.
There’s slab pie made with a mixture of berries, and Key lime pie in coconut crust, and several wintry pies, but we’re in need of a proper summer pie, so here it is, maybe the most summery pie there is, strawberry-rhubarb. Peach pie is another one that I love, and the characteristics are so different to today’s pie that it warrants its own post.
Strawberry-rhubarb can get a bad rap for several reasons—it’s often too sweet, overly thickened, has soggy pastry, and is under-filled. I’ve fixed all of these problems and came up with the best version, topped with streusel that has a little cardamom in it that goes perfectly with the filling and stays nice and crisp. Omit the cardamom and just use cinnamon if you prefer.
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