This is a variation on my favorite rhubarb custard pie which is my go-to recipe for a great spring dessert. I added strawberries to please my guy who isn’t a huge rhubarb fan. The strawberries add their special flavor and he really enjoyed this pie this past weekend. So did I! Our new favorite pie…
This is an easy pie even though it has several steps. It is different from the usual rhubarb pie because the texture is a bit closer to a crumb cake, no wet (aka slimy texture) and no ultra-sour flavor. I think this new strawberried version is great for those who doubt the power of rhubarb! This GF crust will work for any pie with a traditional dough and the GF crumb topping is a great choice for any crumb pie topper. This is my mixture of three recipes with some modifications which come together to create one of my favorite GF pie recipes. I know it has several steps but each one is easy and you can use these crust and crumb techniques for other pies.
I like it because it has a great texture and the flavor is complex but subtly rhubarby. It isn’t really soft or all that custardy (if I didn’t say the word custard you would never know) but has a more cake-like texture. It is a game changer of a pie. I promise you that!
Angie’s GF Strawberry Rhubarb Custard Pie
1 c plus 1 tbsp brown rice flour mix (recipe for blend at bottom of pie recipe)
2 tbsp sweet rice flour
1 Tbsp. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbsp. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Spray a 9 inch metal pie pan with cooking spray, dust with white rice flour. I must confess I forget this step a lot of the time and it doesn’t seem to matter much….
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Do not leave out the juice; it is critical to the crust texture and structure! Mix until it comes together into big chunks. Shape the sticky mess into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks.
My sister Karen bought me one of those pie crust plastic bag thingies; has a zipper around the edge. By OXO: I love it; it works better than wax paper which can get soft and tear as you roll out the crust. King Arthur Flour sells an inexpensive one on line. I highly recommend you get the OXO version for making scratch pie crust. Or maybe improvise with a sheet of heavy duty plastic! Strong enough to work with the rolling pin and better than wax paper.
4-5 cups cut up fresh rhubarb – place in medium bowl
1 1/2-2 cups sliced fresh strawberries
Mix with dry mix made of
2/3 – 1 c sugar (depends on how sweet you like your pie) I go with 2/3 cup
¼ c brown rice flour mix (see below recipe)
1/4 tsp nutmeg
Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered. Remove other slice of wax paper. Crimp edges all around. Fill with dry rhubarb mix. Pour the following wet mix evenly over this mixture:
Liquid mix: 3 large eggs beaten lightly with 1/3 c milk (not skim), and ¼ tsp almond extract.
Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.
¾ c brown rice flour mix
½ c sugar
½ tsp xanthan gum
1/3 c cold butter cut into six chunks
Sprinkle the top of the pie with the crumb mix; use as much as you like. I like about 2/3 of the mixture. Up to your personal taste… It sinks into the rhubarb and wet mixture to create an almost cake like texture and the crumb crust adds lots of sweetness and eye appeal.
Bake in a preheated 375 degree oven for 55-60 minutes until bubbly and the crust is light brown. Cool at least 3 to 4 hours before serving at room temperature.
Brown Rice Flour Mix (same as King Arthur’s Basic GF Blend)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour