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!

Apple Berry Crumb Pie

This is my spring apple pie when the apples get sort of sad; they are not as crisp or flavorful by spring so I add some berries to brighten up the mixture. This recipe uses cranberries. I used frozen ones I had saved at Christmas time. They taste like cherries in this pie! My guy was sure these were tart cherries!! Yay; that means they are a good addition.  I bet you could use other berries or cherries from the freezer case.

I have made this pie before but with a rolled out crust cutout with big circles. That version had ginger in it. This one is a bit more traditional in the flavors and easier without rolling out a second crust.

The filling  is cooked briefly on the stove top to keep the pie from settling too much in the oven.  There are three main components but don’t be scared; this is an easy pie to create.

apple cranberry crumb pie out of ovenCrust:

1 c plus 2 tbsp brown rice flour mix (at bottom of 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 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a pie bag or 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 prepare the crumbs and the filling.  I have a wonderful pie bag made by OXO that is non stick, sturdy construction and just awesome! I have used nothing else but that bag since it was gifted to me a year and 3 months ago.

Crumbs:

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

5 Tbsp.  cold butter cut into 6-8 chunks

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

Filling:

4-5 cups sliced fresh baking apples

1/2 cup 2/3 c sugar (use the higher amount if you like it sweeter)

2 cups fresh or frozen cranberries

1/4 tsp cinnamon

1 tsp. fresh orange rind and a Tbsp orange juice

2 tbsp. butter at room temp

2 tbsp. instant tapioca or tapioca or rice flour

Raw or big/fancy crystal sugar to sprinkle on top

Directions: Mix the fruit, spices and sugar in a large bowl, Add the butter to a large sauce pan and melt; dump in the fruit mixture, cook about 6-8 minutes until apples soften and the cranberries are bursting. Then add the rind, juice and tapioca or rice flour, stir.  Let cool a few minutes to room temperature.

Heat oven to 400 degrees.

Pour cooled filling into pie shell, top with crumbs; use them all; sprinkle with your fingers. Top with a Tbsp big crystal sugar if you have any – a nice finishing touch.

Place on baking sheet to catch drips (I have a pie drip pan I love!)  Bake for 30 min and turn down the oven to 375 degrees and bake 20-25 more minutes: until crust is golden and you can see the filling bubbling.  Cut it short or lower temperature if crumbs are browning too much. Cool on rack for at least 1-2 hours before serving.  Enjoy! apple cranberry crumb pie slice

Black Forest Cake 2.0 Version

In these difficult days we sometimes need a little cake. This is a quick and easy version of Black Forest Cake, hence the 2.0 my shorthand for easy peasy version. Made with a chocolate mix from Aldi’s. You can use a box mix of any kind you like. It is a lush and sensuous dessert worthy of a special occasion but great when you are in a low place emotionally. The whipped cream and cherries are a real treat together with the dark rich chocolate layers. The sides have grated chocolate on them and the top is a pool of cherry yumminess. I think these flavors together are timeless. I am wondering why I haven’t made it in years. Maybe I was inhibited by the seemingly complex nature of this layer cake. I actually baked it in a single size petal cake pan and cut it into two layers using toothpicks stuck half way up the sides as a guide but you can use 2 8 inch round pans at much less effort.

black forest cakeBlack Forest Cake 2.0 (easy version)

Ingredients:
1 chocolate cake mix plus the add ins. I used an Aldi’s mix; added 3 eggs, ¼ cup melted butter and the milk the recipe says (it says ¾ cup water but I always use milk for added moistness and better texture)…use the gf mix you prefer.

Toppings/fillings
1-2 Tbsp chocolate syrup
1 can cherry pie filling
2 cups whipping cream
1/3-1/2 cup powdered sugar
2 oz of dark or semisweet chocolate grated

Directions: Make and bake cake according to box directions. Let cool completely after removing from pan. Put bottom layer on a wide cake plate. Top with brushed on chocolate syrup. Pour cherry pie filling on; do not put to the edges; leave ½-1 inch perimeter to allow for squishing out once you lay the top layer on. Put top layer of cake on. Whip cream to soft peaks. Add powdered sugar and beat just a bit more; not too hard or it will start to turn (to butter). Spread cherry filling over the top center of the cake; about half way out. Then spread the whipped cream over the rest of the top and down the sides. I used a cake spatula to smooth it a bit. I had grated the chocolate by hand while the cake baked. You have to get it on the sides. You can toss it at the cake, blow it on or flick it at the cake with your gloved fingers. Not an easy task. But you get to lick your fingers when you are all done! Put a few cherries plucked out of the pie filling on top around the edges to decorate. Serve cold.

black forest cake slice

Excuse the messy background. We were celebrating my guy’s birthday so I didn’t have time to make things neat. It was a glorious birthday cake for sure!Enter a caption

We actually found it tasted even better the next day. It is far easier to make than it looks. Makes a spectacular adult birthday cake! Enjoy.

Chocolate Chip Cookies…Delish of Course

Searching for the holy grail of GF baking: home made chocolate chip cookies.  Bet you thought I was going to say some sort of bread!  That’s another post entirely.  Anyway, when I went GF 7 years ago I made a batch of chocolate chippers that were gf. They were rather sweet and didn’t taste all that great.  I keep looking for something that would approximate the real deal cookies I loved all my life.  Recipes I came across seemed to require that I buy weird vegetable shortenings or use Crisco. I draw the line at Crisco. Or they used odd flour blends and I feel it’s just not worth it to me to add another flour mixture just for one cookie recipe.  So I had not made chippers in years.  Missed them….desperately.  Store ones I tried were small, hard, drab in flavor and incredibly pricey. Until I went to King Arthur’s website and looked in their cookie recipes.  There it was: cookies made with the same flour blend I use and made with butter, one of my few chosen shortenings.  Glowing reviews and advice; said to make them and refrigerate a day or better yet, freeze them formed and ready to bake in a few minutes.  Comments about how much they are like Tollhouse cookies, great texture and flavor.  Bingo, this seemed so hopeful. So…Less than a week later I made up a batch; Goal scored; perfect brown sugar nutty flavor and texture; not too hard or too soft. I am a happy chocolate chip cookie lover at last!

spicy-tomato-jam-005

I put some in my cookie jar, closed it tightly and 4 days later those cookies (what remains) are still delicious. That is pretty long for a gluten free baked good. By the fifth afternoon my last cookie in there was getting soft so suggest not holding them for more than 4 days in a jar. I love that they can be frozen ready to bake in like 12 minutes.

<img
chocolate chip cookies on rack

This is my go to chocolate chip cookie recipe; none other will do. I love that I can freeze them ready to bake and in 12 minutes I have warm fresh gooey cookies!

So, if you are still looking for a great gf chocolate chip cookie look no further: http://www.kingarthurflour.com/recipes/gluten-free-chocolate-chip-cookies-recipe.  Enjoy!

Originally published in 2016.

Meyer Lemon Tartlets; Delicate and Delightful

We were lucky enough last month to get a small shipment of fresh Meyer lemons from my brother who lives in Texas and has a tree in his back yard. I saw a bag of 4/5 of them in Giant Food Market this past week so they are available locally.

I have made plenty of full sized lemon tarts but not so much in my small 3 inch across flat bottomed tartlet pans, I made this recipe maybe a couple of years ago. I have two 4 piece pans so I could make up to 8 at a time. I made 6 tartlets and had a tiny bit of filling left over. 

We ate a couple last night for dessert and I served them with full fat plain Greek yogurt from Aldi’s which has great flavor and a thick smooth texture. It is rich and still somehow light.  A better topping than ice cream which melts…rather unfortunate in a lemon tart and the yogurt is less work than making whipped cream. StonyField Organic Low Fat is my preferred choice for great quality yogurt you might find in Giant or Wegmans.

I make my standard pie crust dough and chilled it before rolling out chunks of it. I didn’t make thick fancy edges; smaller edges being better for putting the lemon filling as the forward taste of these tartlets. I ended up with six shells.

Notes: You can make these tartlets with regular lemons that you freshly juice. You might want to up the sugar by ¼ cup if you do that.  Also, these tarts should be stored in the fridge until serving. Enjoy!

tartlet shells

lemon tartlet

Meyer Lemon Tartlets  makes six

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Directions: Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape 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.  Roll chunks of it out to thin circles and fit into tartlet pans. Mine have removable disc bottoms and I highly recommend them. Prick the bottoms with a fork to prevent puffing up and bake at 375 degrees for about 11 or 12 minutes until lightly browned. Let cool.  You need six tartlet shells as the filling is enough to fill six.

Lemon Filling:
Continue reading