Rhubarb Butter Tart Pie Recipe
Ingredients:
1 – 9 ½” deep dish pie shell, blind baked
Our Recipe: https://youtu.be/kzwSTJQK9-g
Rhubarb:
1L (4 cups) rhubarb, diced
125 mL (½ cup) sugar
Butter Tart Filling:
375 mL (1½ cups) brown sugar
75 mL (1/3 cup) 35% cream
75 mL (1/3 cup) soft butter
5 mL (1 tsp) real vanilla extract
3 eggs
The 2010 video version of this recipe: https://youtu.be/CFEWfA0K0-I
Method:
Preheat oven to 200ºC (400ºF)
Line docked pie shell with parchment paper then weight down with pie weights or dry beans.
Bake shell for 20 minutes then remove weights/ parchment and bake 20 minutes more.
Remove from oven and adjust temp to 180ºC (350ºF).
While shell is baking, put rhubarb and sugar into a heavy pot over medium high heat.
Cook, stirring occasionally, until rhubarb has broken down and thickened.
Cream together butter tart filling ingredients..
The next step…
You can either pour in the rhubarb first then the butter tart filling – gives a more solid pie.
Or
You can pour in the butter tart mixture first then the rhubarb – gives a looser pie.
Bake at 350 F until set, 40 -45 minutes.
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Original of the video here
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