Name: Strawberry Rhubarb Pie Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 8 ounces fresh strawberries, rinsed and quartered (227 grams); 6 ounces fresh rhubarb, rinsed and chopped into 1-inch pieces (170 grams); 1 tablespoon salted butter (14 grams); 1/2 teaspoon vanilla extract; 1/2 teaspoon lemon zest; 1 teaspoon lemon juice; 1/3 cup + 1 tablespoon granulated sugar (83 grams); 2 tablespoons brown sugar (28 grams); 2 teaspoons corn starch, divided; 2 teaspoons water, divided; 14 and 1/2 tablespoons salted butter, melted (206 grams); 1 cup granulated sugar (210 grams); 1/2 cup dark brown sugar, packed (110 grams); 1 and 1/2 teaspoons vanilla extract; 2 large eggs, at room temperature; 3 cups all-purpose flour, spooned and leveled or weighed (390 grams); 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 2 large egg whites, at room temperature; 1/2 cup granulated sugar; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 2 teaspoons vanilla extract (vanilla bean paste recommended)

Ingredients

Scale

8 ounces fresh strawberries, rinsed and quartered (227 grams)
6 ounces fresh rhubarb, rinsed and chopped into 1-inch pieces (170 grams)
1 tablespoon salted butter (14 grams)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1/3 cup + 1 tablespoon granulated sugar (83 grams)
2 tablespoons brown sugar (28 grams)
2 teaspoons corn starch, divided
2 teaspoons water, divided
14 and 1/2 tablespoons salted butter, melted (206 grams)
1 cup granulated sugar (210 grams)
1/2 cup dark brown sugar, packed (110 grams)
1 and 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
3 cups all-purpose flour, spooned and leveled or weighed (390 grams)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 large egg whites, at room temperature
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract (vanilla bean paste recommended)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the filling by combining strawberries, rhubarb, butter, vanilla, lemon zest, lemon juice, granulated sugar, and brown sugar in a saucepan and cook.
Add dissolved corn starch, let simmer to thicken, then cool.
For the cookie dough, whisk melted butter, sugars, eggs, and vanilla in a bowl, then combine with dry ingredients.
Chill scooped dough balls for 2 hours or freeze for 1 hour.
Preheat the oven and bake the cookies until set at the edges.
Prepare meringue by whisking egg whites, sugar, cream of tartar, and salt over simmering water until it reaches 175°F, then beat to stiff peaks.
Assemble by filling cookie centers with strawberry rhubarb filling and piping meringue on top.

Notes

All ingredients should be at room temperature for better mixing.
Avoid overmixing the dough to maintain tenderness.

Author: jesseca
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 180
Sugar: 12
Sodium: 100
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 26
Fiber: 1
Protein: 2
Cholesterol: 30