rhubarb

Rhubarb Frangipane Pie: GF of Course!

 

Another week, another rhubarb pie.  This time I went with almond; a frangipane layer under the rhubarb but it’s quick to make and blends in: you won’t see it  when you bite into this luscious pie.  This is easy to make even though it has several steps.  Keeper recipe!

The GF crust will work for any pie you wish and the sugared topping is a great look and a crunchy sweet treat.  This pie does has several steps but each one is easy.  This was my first try at a two crust pie and I have to say the top crust was very flaky and tasty. I am now wondering why it took me three plus years to attempt a double crust.  Apple pie coming our way this fall with two crusts for sure!

 

Angie’s GF Rhubarb Frangipane Pie

Crust:

2 ¼ c brown rice flour mix (at bottom of recipe)

¼ cup sweet rice flour

2 Tbsp. granulated sugar

1 tsp xanthan gum

1/2 tsp salt

12 Tbsp. cold butter cut into 6 chunks

2 large eggs

4 tsp fresh orange or lemon juice

Directions: Spray 9 or 10 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 two equal balls with your hands. Put each on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust balls 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.

Frangipane Filling:

2/3 cup almond meal

1/3 c sugar

6 tbsp. butter at room temp

1 large egg

1/2 tsp. almond extract

1 tbsp. rice flour

1/4 tsp cinnamon

Mix the almond meal and sugar in your stand mixer on low, add the butter, cream well, use spatula to make sure the butter gets down and fully integrated into the mixture and then add egg and almond extract, mix and add the flour and cinnamon.

Rhubarb filling:

5 cups cut up fresh rhubarb

3 tbsp. tapioca flour

¼ tsp. salt

Zest of one orange (optional)

2 tbsp. sugar

1 or 2 tsp. of milk to brush on for a glaze

Raw sugar to sprinkle on top

——–

In large bowl: place rhubarb, add tapioca flour, salt, plain sugar and orange zest. Stir with spoon to coat.

Assembling the pie:

Heat oven to 425 degrees.

Roll out one pie crust between the two sheets of wax paper, try to get the thickness even, no thick middle! I use a pie bag my sister gave me; works fantastically with gf crusts. Peel off one side of wax paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.

Spread frangipane filling on the bottom of the crust.  Fill with dry rhubarb mix.  Roll out other pie crust. Place gently on top of pie, crimp around edges. Cut a few vent slits in the top crust. Brush top crust with milk, sprinkle heavily with raw sugar.

Place on baking sheet to catch drips (I have a pie drip pan I love!)  Bake 20 mi, rotate it half way through so the back and front are the same level of golden. Lower heat to 350 degrees.  Bake for 30-40 min until crust is golden and you can see the filling bubbling.  Cool on rack for at least 1-2 hours before serving. rhubarb frangipane pie 001

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This recipe is a blending of one I found on splendidtable.org with my favorite crust recipe out of Annalise Roberts cookbooks with my own small changes to create a pie to my taste buds happiness.

Rhubarb Sour Cream Crumb Pie

Rhubarb is plentiful so it is a perfect choice for a spring dessert.  This is easy to make even though it has several steps.  Sour cream rhubarb pie is different from any other rhubarb pie I make because the texture is delightfully light, almost fluffy. It has a touch of crumbs on the top; they are added after it bakes a while.  I think this adding of crumbs later help keep them from sinking into the raw pie and keeping it from becoming rather cake-like as my rhubarb custard pie turns out.  I never made this pie before so it was a new experience and everyone loved it…will be making it again for sure! It is my adaption from a recipe off of a website called Mary/The Kitchen Paper.

The GF crust will work for any pie you wish and the GF crumb topping is q great pie topper.  I store any leftover crumb mixture in a sealed container in the fridge; keeps a few weeks.  What I am giving you is my mixture of a couple of recipes. I know it has several steps but each one is easy and you can use these crust and crumb recipes for other pies.

Angie’s GF Rhubarb Sour Cream Crumb Pie

Crust:

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 large egg

2 tsp fresh orange or lemon juice

————

Spray 9 or 10 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 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.

Filling:

5 to 6 cups (if you use the ten inch pie pan) cut up fresh rhubarb – place in medium bowl

Mix with

1 c sugar

3 tbsp. rice flour

½ tsp cinnamon

———

Roll out pie crust 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.

Topping: Pour evenly over this mixture:  3 eggs beaten lightly with 1 cup sour cream, and1 tsp vanilla extract.  I did use light sour cream and it worked fine.

Place in 400 degree oven and bake 15 min, lower to 350 degrees and bake 30 minutes more.  Top with crumbs and bake 20-25 minutes until the crumbs are lightly browned.  I think next time I will bake it five more minutes so my crumbs are browner. Cool at least 2 hours before serving.  Enjoy!rhubarb sour cream pie 010

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 crumb mix; use as much as you like.  I like about a cup of the mixture.  Up to your personal taste.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Strawberry Rhubarb Crumb Pie – a Delightful Dessert

It is the start of local strawberry season and rhubarb is plentiful right now so this was a perfect pairing for adaptation to a gluten free pie recipe.  This is an easy pie to construct and you can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  The GF crust will work for any pie and the GF crumb topping is perfect for any crumb pie.  If you prefer a solid crust just double the crust part and top your pie with it.  Be sure to cut some slits for steam escape!

I have a second oven; I call it the pizza oven which I use mostly to bake pies in; it has only bottom heat. This gives my crust the chance to get properly browned without overcooking the rest of the pie. If you use a regular oven you might want to prebake your empty gf crust for 10 minutes to give it a head start so it doesn’t get underbaked.  If you are making this pie with regular flour; just sub in for the gf blend and bake it as I describe below.  I made this pie before I went gf and if you are a gluten gluten you can still enjoy the berry goodness of this late spring themed pie.

Please make every effort to use local strawberries; you can get them at most farm stands, farmer’s markets and at Lehigh Valley Produce on Main Street in Hellertown.  I got mine at Lehigh Valley Produce; very flavorful and in prime condition. This pie really showcases the strawberries more than the rhubarb which is a silent partner so that is why I suggest you get the best; locally grown sweet ripe strawberries to make your pie’s flavor just perfect.

Bake and enjoy early summer in a pie from just a few minutes of work.  Don’t eat it hot; it should be cooled to room temperature or even chilled. I am guessing you could top this with vanilla ice cream.  Maybe next time!

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Angie’s GF Strawberry Rhubarb Crumb Pie

Crust:

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

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

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 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 and hull/slice the strawberries.

Filling:

2 cups fresh strawberries, hulled and cut in thick slices

2 cups cut up fresh rhubarb – place in medium bowl

Mix with

½ to 2/3  cup sugar ( I used ½ cup but I guess some like things really sweet so I gave a range of sugar amounts.)

1/3 c gluten free flour mix (see below recipe or use any you like: I actually used a mock Better Batter flour for this pie filling.)

1 egg (can be left out if you wish)

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 strawberry – rhubarb mixture.  Beat egg in a small bowl and pour over. Top with crumbs.

Crumb topping

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six 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.

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about ½ to 2/3 of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 425 degree oven for 40-45 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

2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Rhubarb Cobbler…Tender Sweet Spring Treat

Rhubarb….yes another yummy recipe using rhubarb. My spring mission: to convince you rhubarb haters to try one of these recipes.  This one is delicate in flavor with a fluffy yet satisfying cobbler topping and no sour ickiness as some say rhubarb can seem to have.  It takes a bit less fruit than a pie and goes together in just a few minutes.  And it is gluten free for all of you who must avoid gluten which means no wheat, rye or barley flours. I have never made rhubarb cobbler but thought it might be tasty so I gave it a whirl and was really pleased with the results. <!–more–>

This recipe is a variant on the same basic one I posted about for peach cobbler last summer, it is modified from a muffin dry mix in Bette Hagman’s book, More from the Gluten-Free Gourmet and uses a flour mix that will give you 4 cups of the dry ingredients.  One cup will make an 8×8 pan of cobbler topping.  I used a rectangular pan but it is just slightly smaller than 8×8 and worked perfectly.

I store the rest of my dry mix in the freezer so a pan of cobbler can be thrown together in less than 10 minutes plus baking time.

I always get the fruit part cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven. Ripe sweet fresh fruit is vital for a successful cobbler. No canned or underripe fruit will do.

Recently I made this for my guy who used to be quite skeptical about rhubarb until he recently enjoyed my rhubarb crumb pie and then tried some of this cobbler last weekend.  He loved it and asked for a serving of it to take for lunch the next day. Convert… You can be the next to change your mind on rhubarb for dessert!

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Angie’s Rhubarb Cobbler

Dry Cobbler Mix – use one cup for this recipe and freeze the rest

2 ¼ cups white rice flour

½ cup potato starch (not potato flour!)

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Blend well and store leftover dry mix in a freezer bag or a jar in the freezer.

Fruit Filling

4 cups sliced rhubarb

½ tsp. almond extract

2/3 cup sugar –add more or less depending on how sweet you want it

2 tbsp. GF flour

1/4 tsp cinnamon

Directions:

Mix the fruit and almond extract in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 5-10 minutes until it is thickened and hot.  Pour into a buttered 8 inch square pan, top with big blops of the cobbler topping.

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil ( I like butter for this)

1/3 cup milk/buttermilk

½ tsp. vanilla

 Directions:

Mix the wet ingredients and then add to the dry mix in a big bowl.   Mix briefly: do not over-mix for best texture.  Use a big spoon to plop it right away on the hot fruit.  Bake immediately as baking soda and powder can’t stand around waiting or they lose their umph!

Bake at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes before cutting.

Let cool 5 minutes before serving as it will burn your mouth right out of the oven! Oh the torture to have to wait.  Some people love it with a scoop of vanilla ice cream.  But I think this tender and sweet rhubarb cobbler is perfect just on its own.

Strawberry Rhubarb Pavlova…A Springtime Delight

Recently my mom asked me to make this dessert.  She saw it in a magazine.  I wanted to please her for Mother’s Day so I made it today for a family supper; the fruit combination is pure spring; sliced strawberries and lightly stewed rhubarb spooned on top of whipped cream spread over a meringue layer. Meringue isn’t that inspiring, at least that is what I thought a few years ago before I bit into my first slice of pavlova. Clearly this dessert is a case of the results being far more than a simple sum of the ingredients.  It is light, sweet, airy, and basically melts in your mouth.  The topping is usually fresh fruit. I have made it a few times with great success.  But this time I used a mixture of cooked and fresh fruit as my topping since raw rhubarb is wicked tart and needs some taming before it is palatable.  As a kid I loved to cut a stick of rhubarb and dip the cut end into granulated sugar and bite into its crazy tartness! This is much better use for fresh rhubarb.

The old school classic pavlova topping is fresh passion fruit.  We mostly serve it with sliced fresh local strawberries, perfection. It is tasty with blueberries too.  I once used a mixture of ripe summer fruits; peach, nectarine, blueberries, mango and kiwi.  That was really memorable.  Go with what is ripe and flavorful when you are shopping for fruit.  No canned fruit though, only fresh will do.  Except for this particular blend of fresh and lightly cooked fruits.

My sister got the classic pavlova recipe from Food network – a 1999 recipe.  It is naturally GF so no one will ask where the wheat is!  Don’t leave out the red wine vinegar; totally necessary. I confess I have forgotten the vanilla this time and noticed nothing wrong.  I used brown sugar this time slightly more rustic look but great flavor.  Use what ever sugar you like.

I didn’t take many pictures.  Was only thinking of getting it baked and compiled, not of sharing the recipe.  Such a hit and so tasty I had to post on it.

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Strawberry Rhubarb Pavlova

Ingredients:

Cake:

1/2 cup egg whites at room temp (about 4 or 5 eggs)

1/8 t of cream of tartar

1/8 t of salt

1 cup granulated sugar

1 1/2 t cornstarch

1 Tablespoon red wine vinegar

1/2 t vanilla extract

1 1/4 to 1 1/2 cups heavy cream

1-2 T light brown sugar packed or white sugar

1/2 to 1 tsp. almond extract (optional)

Fruit Topping:

3 tbsp. amaretto

3 tbsp. honey

1 cup fresh sliced rhubarb

2 cups sliced fresh strawberries

Directions:

Preheat oven to 350 degrees.

In a mixer fitted with a whisk attachment whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more.

While it beats, on a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a 9 inch circle in diameter. Line the sheet pan with the parchment, pencil side down (you should be able to see the circle).

Spoon the stiff egg whites in the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and slightly cracked on the top and the surface is highly browned to the color of cafe au laid, about 45 minutes more. Turn off the oven, prop open the oven door just a bit, and let it cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooking, which protects the delicate meringue.

Put the honey and amaretto in a sauce pan, heat, add the sliced rhubarb.  Cook stirring, 3 to 5 minutes.  Do not let the fruit slices fully break down; just soften somewhat.  Turn off and cool.  Pour the mixture over the sliced strawberries, stir and let stand 30 minutes before using. Stir occasionally as it stands.

Whip the cream and brown sugar (or white sugar) and almond extract until stiff. Spoon it on top of the center of the fully cooled pavlova and spread out to within 1/2 inch of the edge, spoon on the rhubarb and strawberries, I used a slotted spoon so I could control how much syrup goes on the cake. To serve, slice into wedges with a serrated knife.  Serve extra syrup on the side.

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Yes, this slice is kinda messy looking and it is on a paper plate.  But, it was lick the paper plate yummy.

A cloud of spring fruit flavors.  So pretty and so delicious…and really not that difficult to make. Gluten free naturally and impressive what ever fruit you top it with.  I promise your dessert will be a hit if it is a pavlova!