Strawberry Rhubarb Mini Pies







A recipe allowed in a / / diet.

When we’re talking pies, you know that the crust has a vital importance, but the filling gives everything a variety of flavors and textures. Check out this strawberry and rhubarb filling for these delicious pie bites.

Nutritional Chart

Calories: 304 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 4 g
  • 5 g
  • 62 g

Ingredients Needed for Strawberry Rhubarb Mini Pies

3.5 ounces of frozen strawberries, thawed
3.5 ounces of frozen rhubarb
1 cup of sugar
½ teaspoon cinnamon
2 tablespoons of lemon juice
1 cup flour
½ teaspoon baking powder
1 teaspoon butter, melted
1 tablespoon cream cheese
1 tablespoon butter, room temperature
1 tablespoon powdered sugar

How to Make Strawberry Rhubarb Mini Pies

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Put the strawberries, rhubarb, 1/2 a cup (100 grams) of sugar, cinnamon, and lemon juice in a bowl.
  3. Mix to combine everything.
  4. Add 1 tablespoon of flour and mix it in.
  5. Put the remaining flour in a medium bowl.
  6. Add the remaining sugar, baking powder, the butter (both melted and solid), and the cream cheese, then mix.
  7. Flour your work surface and knead the dough, then spread it.
  8. Cut 4 rectangular or round sheets of dough, depending on the baking dishes you’ll use.
  9. Take 4 rectangular small baking dishes (or ramekins) and equally divide the strawberry mixture into them.
  10. Cover each pot with one dough sheet.
  11. Place the small baking dishes in a larger one, then pour water into the last.
  12. Transfer to the oven and bake for 30 minutes.
  13. Remove from the oven and let them cool.
  14. Before serving, sift some powdered sugar on/over them.

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