Ugliest Pie Ever!!! But Oh So Tasty! Rhubarb Butter Tart Pie Recipe - Glen And Friends Cooking

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining richness.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed is a vegan alternative that binds ingredients.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Preheat oven to 400ºF (200ºC).

Line docked pie shell with parchment paper and weight down with pie weights or dry beans.

Bake shell for 20 minutes, then remove weights and parchment and bake for an additional 20 minutes.

Remove from oven and adjust temperature to 350ºF (180ºC).

In a heavy pot over medium-high heat, combine rhubarb and sugar. Cook, stirring occasionally, until rhubarb has broken down and thickened.

Cream together the butter tart filling ingredients: brown sugar, cream, soft butter, vanilla extract, and eggs.

Pour in the rhubarb first then the butter tart filling for a more solid pie, or pour in the butter tart mixture first then the rhubarb for a looser pie.

Bake at 350ºF until set, about 40-45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens