Who new you could eat gluten free and still enjoy such classics as rhubarb pie! Just the right balance of custard and rhubarb. As soon as rhubarb unfurls from the ground sending up its early stalks, it signifies the start of the spring baking season. Rhubarb custard pie lets the unique flavour of rhubarb be savoured and enjoyed.
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.
