Lovely GF Rhubarb Custard Pie Recipe! 😋 Plus bonus cookies.
We just started growing our own rhubarb and our neighbor shared their family recipe for a custard pie. We modified the recipe to fit our dietary restrictions and we really liked the end result! Surprisingly quick and easy. We even attempted to make a lattice crust. See recipe below and let us know how your pie turns out!
Use any extra pie dough to make bonus cookies!
Rhubarb Custard Pie
Filling based on Daniel Toth's Family Recipe.
Ingredients for the Dough
We happened to have Outrageous GF All Purpose Flour Mix and Bob's Red Mill Paleo Baking Flour at home, so we combined them and added some organic psyllium husk. The result was fantastic! However you can also make your own flour by mixing 1/2 cup each of the following: brown rice flour, sorghum flour, potato starch, tapioca flour, and almond or coconut flour.
2 1/2 cups gluten-free all purpose flour of your choice. We mixed equal amounts of Outrageous GF and Bob's Red Mills Paleo Flour.
1 tsp psyllium husk
1/2 tsp. sea salt
2 sticks (8 ounces) salted butter cut into smaller pieces
1 teaspoon apple cider vinegar
½ cup cold water
Some extra coconut sugar to sprinkle dough with
Ingredients for the Filling
3 heaping cups of rhubarb (peeled and cut into 0.5"-1" pieces)
2 eggs
1 1/4 cup coconut sugar
2 Tbs flour (we used almond flour)
Ingredients for egg wash
1 egg
1 Tbs of water
Make the Dough
1. Put the flour, psyllium husk, sea salt and sugar in a food processor and pulse to combine.
2. Pulse in the cold butter until the mixture looks crumbly with larger, pea-sized chunks of butter.
3. Mix in apple cider vinegar and cold water.
4. Form two balls of dough. Flatten so you have two disks, cover and put in refrigerator for at least 30 min.
Make the Pie
1. Preheat oven to 425F
2. Take one of the pie disks and roll it out with a rolling pin. Press into a 9" pie form.
3. Mix coconut sugar, eggs and flour in a separate bowl. Add the rhubarb and gently stir until coated. Place the rhubarb filling in pie form.
4. Take the second dough disk and cut of as long strips of dough as you can. Flatten them a bit and form a lattice pattern.
5. Mix egg and water for eggwash. Brush the top dough and sprinkle with some coconut sugar.
6. Bake in pre-heated oven for about 40 minutes (until you see a slight bubbling of the custard)
7. Let pie cool before serving
Bonus Cookies
Take any leftover dough and form into small flat cookie disks about an 1.5" in diameter. Add your favorite jam in the middle. Brush with egg wash and sprinkle with sugar. Bake for 12-15 minutes.
