Rhubarb Custard Crumb Pie For Dessert

Rhubarb is plentiful so it was a good choice for my first adapted gluten free pie recipe years ago. This is my favorite rhubarb pie and my go to recipe for a great spring dessert.

 

 

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, slimy texture and no ultra sour flavor.  I think this new version tastes as good as it did when I made it with wheat flour.  This GF crust will work for any pie you wish and the GF crumb topping is great for any crumb pie topper.  What I am giving you is my mixture of three recipes with some small modifications over time 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 recipes 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 but more cake-like in texture. It is a game changer of a rhubarb pie. I promise you that!

Angie’s GF Rhubarb Custard Pie

Crust:

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.

rhubarb

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.pie crust bag

Filling:

4-5 cups cut up fresh rhubarb – place in medium bowl

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)

½ tsp nutmeg

Sprinkle cinnamon

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:

Wet mix: 3 eggs beaten lightly with 1/3 c milk (not skim), and ¼ tsp almond extract.

Crumb topping

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 2 to 4 hours before serving at room temperature.

Brown Rice Flour Mix (same as King Arthur’s Basic Blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This post was originally published in the late spring of 2013.  I revised it somewhat since then.  I have made this pie many times in past years to rave reviews.  One of my friends had it for dessert at my house and said it was the best pie she had ever eaten, gluten free or not!  Spring is rhubarb season.  Go forth and make pie!

The Best Lemon Squares

I’ve been making lemon squares for years; including all the years I’ve been gluten free. Tried a few recipes; okay but my clear favorite for taste and easiness to make is the one out of my beloved “Gluten-Free Baking Classics” by Annalise Roberts; cannot stress enough how reliable and tasty her stuff bakes up. This one definitely falls into both those categories.

I used the wonderful Meyer lemons my brother sends me; so delicate a flavor and perfectly scented. Use whatever lemons you have as this is a delightful treat that even your non-gf friends will clamor for.

lemon bar

Lemon bar with lots of powdered sugar!

“The” Lemon Squares

Crust:
1 cup King Arthur basic gf blend flour
¼ c sugar
1 tsp. xanthan gum
5 Tbsp. butter.

Heat oven to 350 degrees. I put the oven shelf near the bottom of the oven. In your stand mixer, blend flour, sugar and gum; add butter which you cut up into 8-10 smaller pieces. Blend until small crumbles. While it does that spray an 8 inch metal pan with cooking spray and dust with gf flour. Pour crumbs into pan and spread evenly as possible into corners and up a bit of the sides. Press a bit but not too hard to get the best result. This recipe’s filling doesn’t go very far up the sides so just a bit up. Bake 15 minutes.

While it bakes make the filling; I use the same mixing bowel and paddle. FYI: I Have a great new paddle with a scraper edge that my guy bought me; it is fantastic at mixing batters better; far less scaping necessary. Best gift in kitchen!

3 large eggs
¾ cup sugar
2 Tbsp. KA basic gf blend flour
½ tsp. baking powder
1/8 tsp. salt
2 tsp. grated fresh lemon rind; then juice it for
1/3 cup fresh lemon juice (2 lemons should do it)
½ tsp. pure lemon extract

Beat eggs in the mixing bowl after the crust goes into the pan until kinda foamy. Then add rest of ingredients and mix well; be sure the flour is blended in. Pour over the warm crust and bake for 20 more minutes. Let cool before cutting. I like to sprinkle mine with a bit of powdered sugar; 1-2 tbsp worth.
I think it tastes even better the second day. Needs to rest a bit and let the flavors ripen to their fullest.

Apple Tart…Veganized But Still Yummy

 

My assignment was to make a vegan (and gluten free) dessert to take to a small gathering out of town. I have to confess I am not particularly fond of some vegan desserts I have tried: the mouth feel is sometimes odd and the texture can be heavy especially icings. But I felt those things could be avoided. There were still plenty of apples from our picking expedition in October so that seemed like a great place to plan from. I am not yet rolling out pie dough plus it has an egg in it so that’s a no…so I did a shortbread cookie crust made in my stand mixer in a few minutes with no real work. I really didn’t miss the rolled out crust; this simple press in crumb recipe by Annalise Roberts is the very best crust for sweetness and texture. And great for gimpy folks like me!

The tart was a complete success; the crust tasted delicious and not weird. All gone in moments; silence as everyone inhaled their slice. Shortly thereafter two other non-vegan guests sidled up to me and quietly thanked me for a great dessert; they were probably glad there was no weird icing involved, LOL! This could be an excellent holiday dessert if you need one that is vegan.  It travels great; I have a pie saver – big diameter, low cylinder tupperware meant just for pies and tarts.

Notes: I used a mixture of baking apples; some golden delicious and Jonagold. Any baking apples will work (Not red delicious as they are best eaten raw) …no honeycrisp either; best raw.

vegan apple tart unbaked

vegan apple tart baked

I forgot to take a picture of my slice before devouring it: sorry; it was great looking, everything held together perfectly.

Apple Tart with Vegan Cookie Crust

Ingredients:

CRUST:

1 cup gf flour (King Arthur basic gf blend)

¼ cup sugar

1 tsp. xanthan gum

5  Tbsp. cold Earth Balance (sold in sticks just like butter)

FILLING:

3 -4 cups of peeled, cored and sliced cooking apples (4 good sized apples)

1 Tbsp. fresh lemon juice

2 Tbsp. Tapioca flour or KA basic gf blend

1/3 c sugar

1/2 tsp. cinnamon

1 Tbsp. coarse sugar for topping

DIRECTIONS: Crust: use a stand mixer; put dry ingredients in bowl, add cut up Earth Balance and mix on medium until crumbly. Spray 9 inch tart pan with cooking spray and press in crust, heat oven to 375 degrees.  My pan has a removable bottom but I don’t see why you couldn’t use a plain pan.

Filling: mix dry ingredients in a small bowl, Mix filling in medium bowl; dump in apples, sprinkle with lemon juice and then sprinkle over all with all of the dry mix. Gently place into tart pan on crust and sprinkle top with coarse sugar. I took the time to arrange mine in a pretty pattern but you can just pile it in if you are in a rush.

Bake on lowest shelf in oven, 35-40 minutes until lightly browned and bubbling. Remove from oven and cool at least 30-60 minutes before serving. Best eaten within 24 hours. Vanilla ice cream is great with apple tart! Enjoy.

Note: You can use the convection setting; takes about 25-30 minutes to bake.

Blueberry Rhubarb Crisp: BLUEBERRILISHOUS!

It’s definitely rhubarb season, at least at my garden here in Pennsylvania! This recipe is a 3.0 take on my other crisps; it is super easy to put together and the blueberry fruity  flavor is super yummy.

It keeps about 2-3 days depending on humidity. I have a glass baking dish with a plastic lid for keeping things fresh; works great.

Notes; any gf flour blend will do, I use King Arthur blend. I used a bunch of chunky walnuts.  I think the walnuts add a nice crunch to the result. But great with no nuts too…  I think it  would work fine with frozen blueberries.  This is smaller version of my  fruit crisp recipe; when you don’t have a lot of fruit or want less leftover.  You can make the other recipe and just use a mixture of the two fruits; tad more rhubarb in it but it really has a strong blueberry flavor. Delish!

blueberries and rhubarb

blueberries, rhubarb and tap starch

The fruit is mixed with the dry blend of sugar and tapioca flour plus a touch of cinnamon.

Blueberry Rhubarb Crisp

Ingredients

Fruit layer

1 pint fresh blueberries washed

2 cups rhubarb cut into ½ inch bits

1/2 cup sugar

2 Tbsp.  tapioca starch (or cornstarch if you chose)

1/4 tsp. cinnamon

Topping

1/4 cup gf flour blend

1/2 cup gf oats (not quick ones!)

2 Tbsp. unpacked brown sugar

1/4 tsp. cinnamon

2 Tbsp. butter, cold

1/3 cup walnuts (optional)

DIRECTIONS:

Heat oven to 350 degrees. Spray inside of 8×8 glass baking dish; any dish roughly that size will do. In a large mixing bowl dump all the dry ingredients; sugar, starch and cinnamon. Mix a bit; add rhubarb and blueberries, mix well. Dump into baking dish.

Dump all dry ingredients left except nuts into bowl of mixer, blend briefly. Add butter which you have cut up into about 12 or more tiny bits; a few cuts with a knife do it quick. Blend a minute or so until you can’t see the butter. Add nuts. Pour over the fruit. Bake on middle shelf for 28 to 32 minutes; the thicker the layer of fruit is the longer it takes; you want it bubbling and the top lightly browned. Let cool at least 15 or 20 minutes.  Great with vanilla ice cream or plain Greek yogurt on top. Or go decadent by pouring a bit of heavy cream into the bowl with your crisp; AMAZING!  Store with a tight lid on top. Enjoy!

blueberry rhubarb crisp in dish

This was the second day dessert in an old chipped bowl! I forgot to take a picture when we had it on Sunday; just so eager to enjoy this treat!

Chocolate Pavlova with Berries

In search of a new version of pavlova…came across chocolate pavlova and decided to give it a whirl; several recipes out there; this is a riff off of a recipe by Nigella Lawson; translated from grams for most part.  I also topped with strawberries; she used raspberries. I am sure both are great options. Use the fruit you have. It was impressive looking and delicious!

choc pavlova minus choco

 

 

meringue whippingchoco being added

Chocolate Pavlova with Strawberries; serves 8

Ingredients:

6 large egg whites

Pinch sea salt

½ tsp. cream of tartar

1 ¼ cup sugar

3 Tbsp. cocoa powder sieved

1.5 tsp. red wine vinegar

50 grams dark chocolate chopped; I used 1 1/3  of two 40 oz bars of Aldi’s dark chocolate

Topping

1 ½ cup heavy cream

2-3 Tbsp. sugar

1 quart box of ripe strawberries sliced and mixed with 1-2 Tbsp. sugar (optional but if they aren’t dead ripe it is a good idea)

Directions:

Prep: Line a heavy baking sheet with parchment paper. Draw a 9 inch circle and flip paper. Chop chocolate with heavy knife, sieve cocoa, separate eggs. Slice strawberries and mix with sugar (if eating same day as making meringue)

Meringue: Heat oven to 360 degrees. Beat the egg whites with salt and tartar until stiff and then add in sugar in slow steady stream. Turn mixer to high and beat until glossy. Several minutes. Add in vinegar, chocolate and cocoa. Fold well. Spoon out onto the parchment paper; try to keep in the circle. Smooth top a bit. Bake in oven center shelf; turn heat down to 300 degrees. Warning: it will get bigger so don’t make it too wide. Bake 55-60 minutes until it looks baked; can be slightly squishy inside.  Cool in oven with door cracked open for about 30 minutes.  Can store a day. I put mine in the microwave to avoid humidity.

choco pavlova with choco

Serve: Beat cream (I like to chill my beaters and the bowl), add sugar; it should be fairly stiff. Pour out on the meringue and top with the strawberries. Can put slivers or curls of dark chocolate on top. Slice and serve. Enjoy!

I have to say it tasted great leftover the next evening.

 

 

chocolate pavlova slice

My slice…yeap; on a paper plate. We were in a senior living room with a tiny sink; paper plates are essential! It tasted even better than it looks here.