Note: There is very little sweetening in this pie which is why it's just right for breakfast. If the tartness of rhubarb is too much of a wake-up call for you, you can substitute 1 cup of fresh blueberries for the rhubarb. Serve with additional honey to taste and a generous dollop of your favorite yogurt, if you wish.
2 large eggs
¾ cup milk
¾ cup all-purpose flour
½ teaspoon salt
1 cup fresh rhubarb, sliced ½” thick
1 cup fresh strawberries, quartered and dried on paper towel
zest from one small orange
¼ cup unsalted butter, (4 tablespoons) cut in quarters
1 tablespoon honey plus additional for serving
powdered sugar for sifting over the edges of the pie
Preheat oven to 425 degrees F.
In medium bowl, toss together rhubarb, strawberries and orange zest. Set aside. In large bowl, whisk together eggs and milk; gradually add flour and salt, whisking until smooth. Place a 9” Pyrex pie plate on a rimmed baking sheet. Place the butter in the pie plate and heat in preheated oven until the butter melts and bubbles. This should only take a few minutes. Carefully remove the baking sheet with the pie plate from the oven and immediately pour batter into pan, then place rhubarb and strawberries in the middle of the batter leaving a 2” border. Bake on the middle shelf of the oven for approximately 25 minutes, until the pie is puffed and golden. Remove from oven, drizzle the honey over the fruit and dust the pie with powdered sugar. Immediately cut into wedges and serve with additional honey, if you wish.