GLUTEN-FREE BERRY RHUBARB PIE
This is such a lovely pie, I really enjoyed baking it. The nice thing about berry pies is that you can switch out the fruit, so you can use raspberries instead of rhubarb, or blackberries instead of blueberries. Either way it's delicious! I've tried a lot of gluten-free piecrusts, but this one is by far the best looking and tasting one. Hope you enjoy!
Provided by Utzy Naturals
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h45m
Yield 8
Number Of Ingredients 16
Steps:
- Whisk flour, sugar, and salt together in a bowl. Toss butter in the flour mixture until coated. Transfer mixture to a food processor and pulse in short bursts until butter is the size of hazelnuts. Drizzle ice water through the feed tube, pulsing in quick 4-second bursts until dough comes together in a ball.
- Divide dough into 2 equal balls. Flatten into disks and wrap each disk in parchment paper and plastic wrap. Refrigerate disks until firm, about 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll out 1 disk into an 11-inch circle. Transfer it to a 9-inch pie plate. Trim the overhang to 1 inch.
- Bake in the preheated oven until golden, 15 to 20 minutes. Let crust cool while you make the filling. Keep oven on.
- Toss strawberries, blueberries, rhubarb, lemon zest, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a separate bowl. Toss fruit mixture in the sugar mixture just before pouring over the crust.
- Beat egg and water together in a small bowl to make egg wash. Brush the rim of the bottom crust with the egg wash.
- Roll out second disk into an 11-inch circle. Carefully position over the filled pie. Trim the edges and tuck the top crust over the rim of the bottom crust to form a tight seal. Crimp the edge decoratively. Cut an X-shape into the top crust. Brush the top with egg wash and sprinkle with raw sugar.
- Place pie on a baking sheet and bake for 20 minutes, turning halfway through. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden and the juices have thickened and start bubbling out through the X on the top, 35 to 40 minutes.
- Place pie on a rack to cool completely, at least 1 hour.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 88.4 g, Cholesterol 81.5 mg, Fat 25.9 g, Fiber 9.5 g, Protein 7.6 g, SaturatedFat 14.8 g, Sodium 380 mg, Sugar 41.5 g
GLUTEN-FREE RHUBARB BARS
Nothing tastes like spring more than rhubarb and strawberry. The crust and crumb topping on these bars are so tasty, nobody will know they're eating gluten-free. -Lisa Wilson, Virginia, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and milk just until moistened. Press onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Top with rhubarb; sprinkle with gelatin., For topping, in a small bowl, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top. Bake until lightly browned, 35-40 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 58mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB PIE (GLUTEN FREE)
Single Crust Pie made with fresh or frozen rhubarb. This is my grandmother-in-law's recipe altered to make it gluten free.
Provided by RN4Action
Categories Dessert
Time 1h20m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Mix together the pie filling ingredients. Pour filling into unbaked pie crust. Mix together topping ingredients in a quart ziploc bag and mash to make crumble topping. Sprinkle topping over top of pie filling. Bake for 1 hour.
Nutrition Facts : Calories 226.9, Fat 5.7, SaturatedFat 3.2, Cholesterol 64.3, Sodium 49.5, Carbohydrate 43.2, Fiber 0.8, Sugar 37.9, Protein 2.2
RHUBARB BUTTER PIE (GLUTEN FREE)
A very easy but delicious pie. Use a store bought gluten free pie shell, use your favorite gluten free pastry mix or make your own.
Provided by zepharum
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- Scald rhubarb with boiling water. Let stand for 5 minutes, then drain.
- Add butter, sugar, salt, and syrup to rhubarb.
- Stir thoroughly until butter is melted and sugar dissolved.
- Add egg and vanilla.
- Pour into pie shell and bake for 20 minutes.
Nutrition Facts : Calories 147.1, Fat 6.4, SaturatedFat 3.9, Cholesterol 41.7, Sodium 126.1, Carbohydrate 22.9, Fiber 0.6, Sugar 12.2, Protein 1
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- Over medium heat, melt butter into a well seasoned, 9-10 inch cast iron skillet, and brush the sides with it. Add rhubarb, ¾ C sugar, lemon juice, 2tsp vanilla and pinch salt and stir for 2 minutes, just until combined and sugar has dissolved. Turn heat off. Do not continue to cook rhubarb.
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- In a large bowl, toss the rhubarb with the lemon zest and juice, sugar, cornstarch, and vanilla. Scrape the mixture into a 9- or 10-inch round baking dish, pie plate, or ovenproof skillet. Place the baking dish on a rimmed baking sheet to catch any drips, and bake until the rhubarb starts to bubble, 25-30 minutes. Gently stir the rhubarb to redistribute.
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