Gluten free rhubarb pie
Gluten free rhubarb pie
Doses
12-15
kplCooking time
30
minutesIngredients
1 dl Gluten-free buckwheat flour from Virtasalmi's Grain Product
0,5 dl sugar
1 tsp baking powder
1 tsp cinnamon
1 dl rapeseed oil
2 eggs
- Stuffing
5 dl rhubarb pieces
150 g crème fraiche
1 egg
0,5 dl sugar
(jam sugar)
Preparation
- First I mixed the dry ingredients together and added the oil and eggs.
- The pie dough is a bit crumbly.
- I spread the dough on the bottom of a 26 cm pie dish and put the dish in the oven to pre-bake while I mixed the filling, for about 5 minutes.
- Stuffing
- I spread the frozen rhubarb pieces on the pre-fried base and sprinkled jam sugar on top, which gels the juices from the pieces.
- Then the other ingredients of the filling are mixed together.
- My oven was 230 degrees and I baked the pie for about 25 minutes.
- Since I wanted the bottom to cook well, the edges of the filling browned a bit already.
Very tasty base.
Easy to make.
Not crumbly in my opinion.
Stirred for a while, easy to spread in the pan with a spoon.
I baked for about 7min without fillings in an electric oven at about 230 degrees.
I added cardamom and vanilla sugar to the filling to my taste.
It was good.
A wonderfully easy recipe.
THANKS! ❤
Hi Hanna!
Lovely to hear that you enjoyed the recipe and that it was a great success 🙂