Rhubarb and Strawberry Pie – a delicious recipe with almond, corn, butter, ground allspice, ricotta cheese, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
In a food processor, chop 3/4 cup macademia nuts, finely.
3
Take the remaining 1/4 cup and chop it up, roughly.
4
Set aside the 1/4 cup nuts.
5
Combine first five ingredients with the 3/4 cup macademia nuts and fill the bottom of a springform pan.
6
Bake in the oven for 10 minutes, like you do with a graham cracker crust.
7
Cool completely.
8
Lower the temperature to 350 degrees F.
9
Butter the sides of the pan and sprinkle it with the desiccated coconut, so that the sides are lined with the coconut.
10
Finally, add the fruit and top it with the remaining 1/4 cup macademia nuts.
11
Bake in the oven for 40-50 minutes.
12
Cool completely before serving (although I do like it somewhat lukewarm, so maybe not completely!
13
).
305
kcal
Calories
20
g
Fat
27
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 ½ teaspoons almond extract, 2 cups corn, flake crumbs, ¼ cup butter, melted, 1 teaspoon ground allspice, and more.
Yes, Rhubarb and Strawberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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