Gluten free rhubarb pie

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If at first you do not succeed…the third time is always a charm. I have already made two similar pies before, and neither of them ended up quite the way they should have. I covered the first pie with chokeberries and sour cream, and while baking the topping was suddenly at the bottom of the pie It looked a little odd and made the pie somewhat wet.

I thought the cream caused this problem and the next time I only covered the pie with chokeberries  and raspberries – and the result was the same. Even worse the entire pie turned violet, but despite all of this my husband still enjoyed it and even said the pie tasted great.

Then I took a creative break pondering how to keep the berries (or whatever) where they should be, and the third time proved a success. I managed to make a perfect rhubarb pie, so fluffy, soft and tasty, not to mention that the rhubarbs stayed where they were supposed to. This time I used more flour and added one tablespoon of psyllium powder. I also kept the pie in the oven for ten minutes before I added the topping.

You should be able to make a perfect rhubarb pie by following this recipe. This pastry is really easy to make – just put all the ingredients in a bowl and mix them.

Shortcrust pastry

  • 200 g butter
  • 1½ dl sugar (0,6 cups)
  • 3 eggs
  • 4 dl gluten free wheat flour
  • 1 tablespoon of psyllium powder
  • 2 teaspoons of vanilla sugar
  • 2 teaspoons of baking powder

Topping:

  • about 3-4 dl cutted rhubarbs
  • 1-2 tablespoons of sugar
  • cinnamon powder

(If you use normal wheat flour, the amount is 3½ dl and no psyllium or prebaking is needed.)

Preheat the oven to 180°C (356°F)

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Peel off the tough skin of rhubarbs. Cut the rhubarbs in small pieces (till you have 3-4 dl cutted) and add 1-2 tablespoons of sugar, mix.

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Line a pie plate with butter and breadcrumbs.

Combine all ingredients (except rhubarb) in a bowl and mix them with blender or mixer just enough to make the pastry smooth. Put the pastry on the pie plate and trim it even with edge.

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Let the pie stay in the oven 10 minutes. Take it out to add rhubarbs, cinnamon and some sugar on it and then put it back for 30 minutes more.

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Pie is ready, when you can put a wooden stick through it and the stick remains dry).

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