Rhubarb Custard Pie
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
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!
Ingredients
Crust Ingredients
- 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
Filling Ingredients
- 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
Instructions
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Preheat oven to 375 degrees fahrenheit
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Butter or oil 2 deep 9" pie pans
For the Crust:
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Place all crust ingredients into mixing bowl. Mix at low speed until ingredients start to get crumbly.
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Set aside 1 1/2 cups for topping.
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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.
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Set aside.
For the Filling:
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Place all filling ingredients into mixing bowl in order listed mixing on LOW speed.
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Divide the filling evenly between the two crusted pie pans.
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Sprinkle the reserved crumbs evenly over the top of the two pies.
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Bake at 375 degrees for ten minutes, turn oven down to 250 and bake an additional 60 minutes.
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Take out of oven and let cool for 15 minutes before serving.
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