The tart rhubarb meets a silky, sweet custard, all tucked into a crustless pie shell, it is comforting, nostalgic and just the right balance of creamy and tart. The presentation is perfect for company or a nice treat for yourself.
This recipe is a keeper!
Gluten-Free Rhubarb Custard Pie
Course: DessertCuisine: BritishDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
50
minutesCalories
190
kcalIngredients
4 cups rhubarb, thinly sliced
4 eggs room temperature
1 cup milk
1/2 cup sugar
1/4 cup potato starch
1/4 cup brown rice flour
1 tsp pure vanilla extract
Grated peel of one orange
Pinch of cinnamon
Pinch of nutmeg
2 tbsp melted butter ( 1 tablespoon for greasing, 1 tbsp melted and cooled)
Directions
- Grease a pie pan with 1 tablespoon of butter.
- Preheat oven to 350°F (175°C)
- Melt the remaining 1 tablespoon of butter and let it cool slightly.
- In a large bowl, whisk together the eggs, milk, ½ cup sugar, potato starch, rice flour, salt, vanilla, orange peel, cinnamon, and nutmeg until smooth.
- Stir in the cooled melted butter
- Spread the rhubarb evenly in the pie pan.
Pour the batter over the rhubarb, pressing down any floating pieces. - Bake for 45–50 minutes, until puffed and golden brown.
Let it cool completely before slicing.
Serve at room temperature or chilled. Keeps in the fridge for 3–4 days.