Delicious Rhubarb Butter Pie Recipe for Foodies
My dear readers, my heart delights in the prospect of sharing a delectable recipe with you today: Rhubarb Butter Pie, and may I assure you that it is gluten-free. If you’re looking for an irresistible dessert that will excite your taste buds, look no further than this delightful pie. Rhubarb is an excellent ingredient to cook with; it’s tart and provides balance to any sweet flavor. A good pie requires a delicate balance of ingredients, and this recipe has got it all, from the buttery crust to the rhubarb filling, enhanced by dried cranberries’ tanginess.
Whether you’re hosting a social gathering or planning an intimate dinner party or merely seeking a mouthwatering treat, this pie is sure to satisfy. Trust me when I say that you won’t regret making this recipe! But before we begin any detailed discussion about processing and cooking this delicious delicacy, let us delve into why you will love this recipe.
Why You’ll Love This Recipe
Dear food lovers,
If you’re a fan of sweet and tangy desserts, then you’ll definitely love this Rhubarb Butter Pie recipe. It’s not just any ordinary rhubarb pie recipe; it’s a gluten-free version with the most mouth-watering filling that will leave your taste buds singing with joy.
Firstly, let’s talk about the star ingredient – the rhubarb. These gorgeous pink stalks are not only visually pleasing, but they also add a unique tartness to desserts that will stand out from the usual sweet treats. The combination of fresh rhubarb and buttery pie crust creates a perfect balance between sweet and sour, making this recipe an absolute winner.
Secondly, this Rhubarb Butter Pie is gluten-free, so worry no more about dietary restrictions as everyone can dig in without concern. The gluten-free crust adds a lightness to the dish that allows the tart rhubarb flavors to shine through.
Lastly, this is an incredibly versatile recipe as you can mix in other delicious ingredients to create different variations that will still taste amazing. You can add strawberries or dried cranberries to make a free strawberry rhubarb pie, or sprinkle coconut sugar on top of the lattice crust for a sweeter pie. The possibilities are endless!
In conclusion, if you’re looking for an easy-to-make but stunningly delicious dessert that is suitable for everyone to enjoy regardless of dietary needs, then this Rhubarb Butter Pie recipe is perfect for you. Try it out now and impress your family and friends with your baking skills!
Ingredient List
Gluten-Free Pie Crust:
- 1 cup Gluten-Free Flour
- 1/2 cup Sweet Rice Flour
- 1/2 cup Tapioca Starch
- 1/4 tsp Salt
- 1 tsp Xanthan Gum
- 8 tbsp Butter, chilled and cut into pieces
- 1 Egg
Pie Filling:
- 4 cups Rhubarb, sliced into 1/2 inch pieces
- 1 1/2 cups Strawberries (gluten-free), diced
- 3/4 cup Granulated Sugar
- 2 tbsp Corn Syrup
- 3 tbsp Tapioca Flour
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Pie Lattice Crust:
- 1 cup Gluten-Free Flour
- 8 tbsp Butter, chilled and cut into pieces
- 3 tbsp Coconut Sugar
- 1 Egg
Optional Add-ons:
- Dried Cranberries
The Recipe How-To
Now that we have our ingredients ready, it’s time to bake some Rhubarb Butter Pie (gluten-free). Follow these simple steps to make your own irresistible pie!
Step 1: Make the Crust
Start with preparing the crust for this amazing pie. In a large mixing bowl, combine 1 cup sweet rice flour, 3/4 cup tapioca starch, 1/2 cup potato starch flour, 1 teaspoon xanthan gum, and 1/4 teaspoon salt. Mix the ingredients together.
Now add in 8 tablespoons of butter, cut into small pieces. Mix everything well until you have an even mixture resembling bread crumbs.
Slowly pour in the cold water, mixing with a wooden spoon until a dough forms. Knead the dough with your hands until it holds together in one cohesive piece.
Put the dough onto a floured surface and roll it out into a 12-inch round crust.
Step 2: Make the Rhubarb Filling
Slice up some fresh rhubarb into small pieces and put them in a mixing bowl. Mix them with 1/2 cup brown sugar and 1/4 cup granulated sugar. Add in 3 tablespoons corn syrup, 2 tablespoons of dried cranberries, and some vanilla extract; then give it a good stir until everything is combined.
Now take out your pre-prepared crust from step one and pour the rhubarb filling mixture onto it, making sure it’s layer is even throughout.
Step 3: Cover the Pie
Take out another piece of crust and roll it out flat to cover the entire pie. You may opt for a lattice crust if desired by weaving strips of dough over one another on top of the filling mixture.
Step 4: Bake & Enjoy!
Preheat your oven to 375°F (190°C). Now place the pie in the oven and bake it for around 45-50 minutes or until golden brown.
Once done, remove it from the oven and let it cool down before cutting into slices to serve.
Congratulations, you have now made your very own Rhubarb Butter Pie (gluten-free) that is sure to impress everyone who gets a taste!
Substitutions and Variations
My dear readers, while this recipe for Rhubarb Butter Pie is already delightful as it is, I understand that you may wish to make some substitutions or variations to suit your taste preferences or dietary needs. Therefore, allow me to offer some suggestions that I think will work well.
For those who are sensitive to gluten and would like to keep the crust gluten-free, you can swap the regular flour with gluten-free flour alternatives such as rice flour or tapioca starch. Not only will this substitution create a crispier crust but it will also be much friendlier on your digestion process.
If you are lactose intolerant or vegan and are looking for a dairy-free alternative in this Rhubarb Butter Pie Recipe, you can replace butter with vegan butter alternatives – which works just as well in baking – giving your filling that smooth and decadent texture without any animal by-products.
Now let’s discuss sugars. While brown sugar is a great addition when making a pie crust, one can substitute with healthier options such as coconut sugar or even maple syrup – because who doesn’t love the classic ‘sweet tooth’ feeling that comes with having a piece of pie?
Lastly, you can always include extra flavors and textures to spice up the classic Rhubarb Butter Pie if you’d like. One fun idea is to add dried cranberries or even strawberries into the rhubarb filling which creates another dimension of sweet and tartiness, entirely taking the flavor profile up a notch. Another variation is replacing some of the rhubarb pieces with diced apples for an apple-rhubarb pie filling.
In summary, these substitutions will give you just as delicious an outcome without compromising the integrity of the recipe; customized for both taste buds and dietary health requirements – making sure you never have to miss out on something delectable whenever cravings hit.
Serving and Pairing
When it comes to serving and pairing this delightful dish, I recommend a dollop of whipped cream or vanilla ice cream alongside it. The sweetness of the cream will balance the tartness of the rhubarb and create a symphony of flavors.
If you prefer something light and refreshing, then you can also serve it with a sprinkle of toasted almonds or some fresh berries. This is perfect to dust off on a hot summer day when you crave something light and tangy.
While this pie tastes exceptional on its own, there’s no harm in experimenting with different pairings. You can try it with a cup of warm coffee for breakfast or a glass of chilled apple cider for dessert.
For those who enjoy the taste of wine, I recommend pairing this pie with a glass of Moscato or Riesling, whose flavors complement the tanginess of rhubarb. The wine’s subtle sweetness will cut through the sourness effortlessly.
In conclusion, when it comes to serving and pairing this gluten-free strawberry rhubarb pie recipe, there are no hard and fast rules. It is all about personal preferences, so feel free to experiment and discover your ideal combination.
Make-Ahead, Storing and Reheating
I must confess, dear reader, that this Rhubarb Butter Pie is so delightful that it rarely lasts beyond a sitting. Yet, if by chance you find yourself with leftover pie, fear not. For this recipe is quite the trooper when it comes to make-ahead, storing and reheating.
To make-ahead, simply follow the recipe instructions and bake the pie as normal. Once cooled, wrap the pie tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days. It will be that easy to prepare your dessert ahead of time!
Storing is equally simple. For storing at room temperature, I would recommend covering the pie with a cheesecloth or tea towel to protect it from dust and insects. It can last for up to two days at room temperature.
Should you have any leftovers beyond that time, pop it into the refrigerator where it will stay fresh for up to a week. Alternatively, it can be frozen for up to 2 months.
Now, onto reheating! Reheating can either be done in the oven or the microwave depending on your preference. If using an oven, preheat it to 350°F (180°C), place the pie on a baking sheet and cover with aluminum foil. Heat in the oven for about 10-15 minutes until warmed through.
Microwaving is an even quicker option. Cover individual slices with a paper or microwave safe plate and heat in 10-20 second intervals until warmed thoroughly.
Remember, my dear reader, that while rhubarb butter pie is a staple at any gathering, it is more indulgent when consumed freshly prepared. Enjoy your pie while it’s warm but also relish in its ability to last long past your first serving!
Tips for Perfect Results
To achieve the perfect Rhubarb Butter Pie, a couple of tips from an experienced baker might come in handy. First and foremost, when making the gluten-free crust, ensuring all the ingredients are at room temperature will help with the texture and consistency. That means letting your eggs, butter, and any gluten-free flour sit out for at least 30 minutes before beginning to bake.
Another tip is to precook the rhubarb before adding it to the pie. This step helps remove any excess moisture and prevents a soggy crust. Combine the sliced rhubarb with some sugar and let it macerate for a few hours. Bring it to a simmer on medium heat until the rhubarb softens, most of the liquid has evaporated, and a syrupy consistency forms.
If you’re looking to save time, consider making the gluten-free crust and rhubarb filling ahead of time. The crust can be made up to two days in advance and stored in the fridge or freezer until ready to use. The rhubarb filling can be stored in the refrigerator for up to three days or frozen for up to three months.
Finally, if you’re new to baking gluten-free pies or struggling with pie lattice crusts, don’t hesitate to look up some online tutorials or consult with fellow bakers. Pie making is an art form that improves with practice, patience, and determination. With these tips in mind, you’ll be well on your way to mastering the art of Rhubarb Butter Pie baking!
Bottom Line
In conclusion, there’s nothing better in the kitchen than creating a delicious meal that’s also healthy and good for you. This Rhubarb Butter Pie recipe is a great example of how you can make an indulgent dessert without compromising on nutrition or taste. As a nutritionist and food blogger, I encourage you to try this gluten-free version of the traditional rhubarb pie recipe, which is perfect for those who are intolerant to gluten or dairy.
With a blend of fresh rhubarb and brown sugar, along with a buttery and flaky crust, this pie is sure to become one of your favorite desserts. You’ll love the combination of sweet and tart flavors in every bite. What’s even better is that you can customize the recipe by adding dried cranberries or strawberries. This versatile recipe is perfect for any occasion, from holiday dinners to casual get-togethers.
I hope this recipe has inspired you to create your own unique pies or desserts with healthy ingredients. Remember, cooking should be fun and enjoyable, and with a little creativity, you can turn any dish into something special. Try out this Rhubarb Butter Pie recipe today and show your loved ones how delicious healthy eating can be!
Rhubarb Butter Pie (Gluten Free) Recipe
Ingredients
- 1/2 cup corn syrup
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 cup rhubarb, chopped (frozen or fresh)
- 1 egg, slightly beaten
- 1/2 cup dried cranberries
- pie shell (GF)
Instructions
- Preheat the oven to 425°F.
- Scald rhubarb with boiling water. Let stand for 5 minutes, then drain.
- Add butter, sugar, salt, and syrup to rhubarb.
- Stir thoroughly until butter is melted and sugar dissolved.
- Add egg and vanilla.
- Pour into pie shell and bake for 20 minutes.
Add Your Own Notes
Nutrition
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