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light rhubarb chai cream pie

Katie Webster
  • 40 minutes
  • Serves 12

INGREDIENTS

Crust

1 1/4 cups

whole-wheat pastry flour

1/2 cup

all-purpose flour, plus more for dusting and brushing

1 tbsp

sugar

1/4 tsp

salt

4 tbsp

cold unsalted butter, cut into chunks

2 tbsp

canola oil

4

to 6 tablespoons ice water

Filling

1/2 cup

boiling water

1

chai tea bag

1

package unflavored gelatin

4 cups

chopped rhubarb

1/2 cup

honey

1 tsp

cinnamon

1/2 tsp

cardamom

1 1/2 cups

fat free vanilla Greek yogurt