Gluten-free rhubarb-vanilla pie
Gluten-free rhubarb-vanilla pie
Doses
9
kplCooking time
50
minutesIngredients
- Bottom
2 eggs
2 dl sugar
0,5 dl margarine powder
3tspreal vanilla sugar
1 tsp baking powder
0,75 dl cream
2 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
- Surface of
2 dl rhubarb pieces
2tspreal vanilla sugar
1 prk (200g) vanilla cream
Preparation
- Whisk the eggs and sugar. Add the margarine and cream.
- Mix the dry ingredients together and add to the foam.
- Mix well and pour into a greased and floured 21cm diameter loose-bottomed pan.
- Top with rhubarb pieces and sprinkle real vanilla sugar over the rhubarb.
- Use a spoon to mix some of the curd in the jar and then place small mounds of curd on top of the pie, finally spreading the mounds evenly over the surface.
- Bake at 175'c for about 50 min or until cooked. Let cool and decorate as you like.
- I myself made gluten-free chocolate streaks on the top.
Gluten-free teff porridge flakes, 350 g 