Rhubarb and Strawberry Pie with Coconut Crumble Topping

As rhubarb has a short seasonal availability and it's not the easiest ingredient to find in Madrid, so whenever it's around, I incorporate it in all sort of recipes. Today's pie is an example of such recipes.
  
Strawberry and rhubarb are a beautiful flavor combination, but  add coconut to the mix and you get something really special.  It´s the first time I try this combination and it surely won´t be the last. It's such a winning combo! Trust me on that, try it and you won't be disappointed. 

This rhubarb and strawberry pie has a flaky yet crunchy crust, a sweet and soft filling with a crumbly coconut topping. Did I convince you? If so, these are the steps you need to make this lovely pie.

For the crust you need: (22 cm pan)

• 200 g pastry flour
• 115 g butter
• 50 g sugar
• 35 to 45 ml vodka or kirsch
• dash of salt 

In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse a few times to get a sandy mixture. Slowly add the vodka or kirsch; one tablespoon at first then one teaspoon at a time. Each flour has a different absorption capacity, so be careful to avoid having a soggy dough.

Once the dough forms a ball, drop the mixture on the working surface and gather it. Do not over work the dough. Wrap in plastic and let the dough rest in the fridge for at least an hour or overnight.

Once you´re ready to bake, flatten and roll the dough on a floured surface to about half a cm thick and place it in the pie dish. Prick the dough with a fork, cover with baking paper, put some weight over it (beans, rice or ceramic pearls) and blind bake for 10 to 15 min in a preheated oven (180 C). 

Set aside to cool.

For the filling:

• 3 tbsp of raspberry and rhubarb jam (or any strawberry jam)
• 125g sliced strawberies
• 125g sliced rhubarb
• 50 g sugar (or adjust to your liking)
• 1 tbsp corn flour
• seeds of half a vanilla bean 
• 1/2 tsp orange zest
• pinch of salt

Mix all ingredients but the jam and leave to macerate for at least 20 minutes. 

For the streusel topping:

• 25 g cold butter cut into small cubes
• 25 g sugar
• 50 g pastry or all purpose flour
• dash of salt
• 1 teaspoon vanilla extract
• 50 g desiccated coconut                                                                                                                  

Combine the sugar, flour, salt and butter using a dough blender or your fingertips. Work quickly as you don´t want to melt the butter. Once you have a sandy mixture add the coconut flakes and vanilla and mix to combine.

Assembly:

Spread the jam over the baked and cooled dough. Add the strawberry and rhubarb mixture (discard the excess liquid) then evenly sprinkle the streusel on top. You can add some extra shaved coconut if you wish.

Bake in a preheated oven (180 C) until the top is golden brown. Leave to cool for at least 20 minutes before serving.

Sprinkle some powdered sugar for an extra nice touch, although not necessary. Serve while still  warm with vanilla ice cream or creme fraiche, some jam and slices of fresh strawberries. 

The combination of these flavors is spot on and will satisfy any pie lover.

Raspberry Cream Cheese Streusel Coffee Cake

Our lives are quite often punctuated by daily activities or rituals that we just wouldn't function without. Mine are breakfast and afternoon coffee! I always need to have something with my comfort cup of coffee and it has to be something sweet of course!

This post's cake is called coffee cake but truth be told has no coffee in it, but it's called a coffee cake because it makes such a perfect companion to coffee. In fact it tastes better when eaten while drinking coffee than if you have it alone.

I have made this cake before but with different fruits, this time I opted for raspberry and a touch of lemon for fresh and floral flavors.

There's nothing overaly complicated with this recipe but it does require some planning and if possible a bit of preparation ahead. The result is really worth all the effort you put into it.  You will get a cake with four layers all harmoniously combined. The first layer is the rich and soft base, the second is the creamy and sweet cheese layer, topped  by the third layer of tangy raspberries and finished by the last crumbly cinnamon and crunchy almonds layer! 

Let´s start caking. I used an 18 cm springform pan for this one. 

For the Streusel layer :

• 20 g cold butter, cut into small cubes
• 20 g sugar 
• 40 g flour
• 1/2 tsp cinnamon
• dash of salt

Combine all ingredients in a bowl and with the tip of your fingers bring everything together until you get a sandy mixture! I made this layer the night before, and left it in the fridge.

Cake layer:

• 1 egg at room temperature
• 80 g sugar
• 60 g soft butter
• 60 g sour cream or yogurt
• zest of half of a lemon
• 1/2 tsp vanilla extract
• 125 g cake flour
• 1/2 tsp baking powder plus 1/4 baking soda
• dash of salt

Combine flour, baking powder, baking soda and salt and set aside. 

Cream butter and sugar, add the sour cream, mix until well combined, add the egg, lemon zest and vanilla and mix again. Add the flour mixture, mix for a few seconds until combined. Spread the batter on the prepared pan, making sure that the edges are about one cm higher, making room for the cheese layer. 

Cheese layer:

• 125 g cream cheese at room temperature
• 40 g sugar
• zest of half a lemon
• 1 small egg (about 50 to 55 g)
• 100 to 125 g of fresh raspberries and almonds, preferably slivered (optional)

Mix the cheese with the sugar and lemon zest, once combined add the egg and mix again until you have a homogeneous mixture.

Now pour the mixture over the cake layer, arrange the raspberries until they cover the cheese layer. 

Sprinkle the streusel all over the top and finish with the almonds if using!

Bake in a preheated over (160C) for about 40 min. It will be ready when the edges are golden brown, the middle is slightly soft and the streusel is golden in color!

Leave it to cool in the pan for 10 to 15 min, then remove and let it cool completely. You can sprinkle some dusting sugar or have it as it is with some fresh raspberries and some coffee of course!