The tartness of rhubarb tempered with the texture enhancement of Mehl’s Gluten-free Flour and good old brown sugar’s caramel sweetness makes this a pie you’ll want to make again and again!
Gluten-Free Rhubarb Custard Pie
- 1 1/3 cups oil
- 1/2 cup milk or dairy-free milk alternative
- 1 heaping TBSP sugar
- 4 cups Mehl's Gluten-Free All-Purpose Flour
- 2 1/2 cups brown sugar lightly packed
- 6 TBSP Mehl's Gluten-Free All-Purpose Flour
- 6 large eggs
- 2 TBSP lemon juice
- 1 teaspoon cinnamon
- 8 cups diced rhubarb
- 2 TBSP butter or dairy-free butter alternative, for oiling pans
Preheat oven to 375 degrees fahrenheit
Butter or oil 2 deep 9" pie pans
For the Crust:
Place all crust ingredients into mixing bowl. Mix at low speed until ingredients start to get crumbly.
Set aside 1 1/2 cups for topping.
Divide remaining crust evenly onto the two pie pans.
Press the crust by hand as evenly as you can until each pie pan is completely crusted.
For the Filling:
Place all filling ingredients into mixing bowl in order listed mixing on LOW speed.
Divide the filling evenly between the two crusted pie pans.
Sprinkle the reserved crumbs evenly over the top of the two pies.
Bake at 375 degrees for ten minutes, turn oven down to 250 and bake an additional 60 minutes.
Take out of oven and let cool for 15 minutes before serving.