How To Make Rhubarb Buttertart Pie Recipe
We love Butter Tarts... We love Rhubarb Pie! Why not combine them and see what happens??? Pure heaven! It's tart, it's sweet, it's sure to be a hit.
Ingredients:
Rhubarb:
Dice 4 cups rhubarb and add to 1/2 cup sugar in pot.
Cook until rhubarb is thick.
Butter Tart Filling:
1/3 cup soft butter
1 1/2 cup brown sugar
3 eggs
1 tsp real vanilla extract
1/3 cup cream
Method:
Cream butter and sugar together, add eggs and vanilla then cream.
Blind bake a deep dish pie shell.
Pour rhubarb mixture over bottom of pie shell.
Carefully pour butter tart filling over rhubarb, making sure not to displace rhubarb.
Bake at 350 F until set, 40 -45 minutes.
Let’s make rhubarb coffee cake #shorts
When rhubarb is in season and I have too much on hand, I make my favorite rhubarb coffee cake recipe! Happy spring!
You can print the recipe here:
INGREDIENTS
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar
- 2 cups + 1 tbsp flour, separated
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup butter cold, cut into pieces
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9x9 baking dish and set aside.
- In a large bowl, combine the white sugar, brown sugar, 2 cups flour, baking powder, salt, and cinnamon.
- Add the pieces of cold butter and cut them into the dry ingredients until the mixture resembles wet sand with pieces of butter the size of a pea or smaller. Remove 1 1/4 cups of the mixture and set aside.
- To the remaining crumbled mixture left in the bowl, add the eggs, sour cream, and vanilla. Whisk until combined and pour into prepared baking dish. Add the chopped rhubarb on top, sprinkle with the remaining 1 tbsp flour. Top with reserved streusel.
- Bake in preheated oven until golden and a skewer inserted into the middle of the cake comes out clean, 45-60 minutes. Remove from oven and cool 15 minutes before serving.
#rhubarb #coffeecake #baking #recipe
How to Make Rhubarb Cherry Pie | Pie Recipes | Allrecipes.com
Get Annabelle Magee's 5-star recipe for Rhubarb Cherry Pie at
In this video, we'll show you how to make a perfect pie with tart rhubarb and sweet cherry pie filling. We add a little bit of quick-cooking tapioca to thicken and set up the pie filling to make sure it doesn't leak when we cut the pie into slices. Use your favorite recipe for pie dough or pick up a box of double-crust pie pastry at the grocery store.
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How to Make Rhubarb Shortbread Bars | Seasonal Recipes | Allrecipes.com
Get the recipe for Rhubarb Shortbread Bars at:
If you love dessert when it’s not too sweet, you’ll love how the tangy rhubarb asserts itself in these addictive cookie bars. Bake a crust of flour, butter and confectioners’ sugar, then top with a mixture of brown sugar, eggs, sugar, flour, salt and sliced rhubarb and bake again. Then try to stop at eating only one!
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Strawberry Rhubarb Pie
Today I’m sharing this BEAUTIFUL Strawberry Rhubarb Pie! Sweet and tart with a perfectly flaky crust. Tastes best with vanilla ice cream or whipped cream. Happy Memorial Day weekend!
Double Crust
2 sticks (1 c.) unsalted butter, cold
½ c. coconut oil
1 tsp. vinegar (apple cider or white)
1 tsp. vanilla extract
1 Tbsp. sugar
ice water
pinch of salt
2 ½ c. flour
1 lb. strawberries, hulled and roughly chopped
5 stalk rhubarb, diced
1/3 c. flour
1/3 tsp. salt
½ c. white sugar
¼ c. brown sugar
¼ tsp. cinnamon
1 egg white
1 Tbsp. heavy cream
1 Tbsp. sugar (for sprinkling on top)
Preheat oven to 375*
For the crust: In a large mixing bowl, mash the butter with pastry blender or wooden spoons. Add in coconut oil, vinegar, and vanilla and continue to mix. Sprinkle in a pinch of salt. Add 1 Tbsp. ice water, followed by ½ c. of flour. Repeat this process using a total of about 2 ½ cups of flour and about ¼ cup of water until dough forms a ball and feels like play dough (a few dry crumbs may remain). Use your hands to mix the dough together. Divide in half. Form into 2 flat discs and wrap in plastic wrap. Refrigerate until ready to use.
Flour your work surface and rolling pin, and roll the dough out evenly, turning and flipping the dough as you roll. Add extra flour as you go, if needed, to prevent sticking. The crust should be slightly larger than your pie pan (we used a 10 in. pie dish). Roll the pie dough onto the rolling pin and gently unroll it into your pie pan. Trim or tuck any excess dough.
For the filling: In a large mixing bowl, add the strawberries, rhubarb, 1/3 c. flour, ¼ tsp. salt, ½ c. white sugar, ¼ c. brown sugar, and ¼ tsp. cinnamon and stir to combine.
Pour the filling into the pie crust.
Roll the second pie crust out and carefully place over top. Cut off any excess and tuck the crust underneath itself, pinching it together. Crimp the edge of the crust if desired. Cut 4 vent holes on the top. Whisk together the egg white and heavy cream. Brush the top with the egg wash and sprinkle with 1 Tbsp. of white sugar. Place pie on top of a cookie sheet to catch any drips. Bake at 375* for 25 minutes then add foil around the crust, if necessary, to prevent over-browning. Bake for another 25-30 minutes until crust is golden brown. Cool for 20-30 minutes before serving. Tastes best warm with a scoop of vanilla ice cream or whipped cream on top. ENJOY!
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#strawberry #rhubarb #pie
Family Recipes: Rachel's Rhubarb Pie
Family Recipes with the Davison Girls: Rachel's Rhubarb Pie.
Here is how to bake Rachel's favourite Rhubarb Pie,
passed down from the generations!
You will be able to find the full recipe on our website:
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