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.
A gluten free flour mix made of wheat starch is quite easy to find in Finland but I don’t really know how the situation is in other countries. Hopefully you can find some, because there are so many sweet pastries that just call for the aroma of wheat.
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.