Well, it is finally spring! It seemed to take extra long for this past winter to end.
I have been patiently, well really not so patiently, waiting for warmer weather that would start to bring in local produce. One of our first crops in my garden is rhubarb.
I remember when I was little I thought rhubarb was the most disgusting thing ever. That is, until I had a really awesome rhubarb pie!
Most rhubarb pies have had an ‘eggy’ feel and I just can’t stand eggy! This recipe is just right.
It is also not overly sweet and combined with the tart rhubarb, it is just right.
If you need a pie crust recipe, check out this one I posted earlier. It is gluten-free but you can also sub cup for cup white flour if you are not a gluten-free family. I am a big fan of the Namaste gluten-free flour blend, I can get it at Costco. And, as much as I love Bob’s Red Mill products, I do not enjoy the gluten-free flour mix for a pie crust.
- 4 tbsp. of gluten free flour*
- 1½ cup evaporated cane juice crystals
- 1 egg
- 4 cups of chopped rhubarb
- 2 Pie Crust
- Stir flour and sugar together.
- Add egg and beat thoroughly.
- Fold in rhubarb
- Pour into pie crust and top with other pie crust.
- Pinch together edges and put a few slits in the crust to allow pie to breath.
- Bake at 425 for 10 minutes
- Lower the oven temperature to 350 and cook for 50-60 more minutes. (If you didn't use my gluten free pie recipe your pie may be done sooner as butter crusts take longer to brown)
- * I use a gluten free flour mix but rice flour with xantham gum works just fine.
Another really helpful tip I always follow when baking a pie is that I line my oven with foil or bake on a baking sheet. It never fails, that when I forget to do this, my pie leaks all over my oven. I have much better things to do than clean my oven, so I opt for foil!
I’d love to hear from you, what are your favorite ways to use rhubarb?