For the first six years of our married life, Kevin and I rented a house from a couple, Neil and Rosie, who lived just down the road. It was during our first year there that I discovered, Kevin LOVED rhubarb pie! (Really?? People LOVE rhubarb pie??) I learned this, because every summer for each of those six years, Rosie would bring us a freshly baked rhubarb pie – which Kevin devoured.
Then we moved to a neighboring town and Kevin’s rhubarb connection was severed. I figured I had two options: Learn to bake rhubarb pie or find one at a church bake sale. I went for the church bake sale, not knowing that was a bit of a crap shoot. (I figured all church ladies could bake good pie.) I learned a valuable lesson, more than once. Just because a pie LOOKS good, doesn’t mean it’s going to TASTE good. And vice versa.
After four years, we moved again. We’d bought a house near my sister Wanda. She had a rhubarb patch, but I didn’t venture into it right away. I instead continued to play the pie lottery. Eventually, I felt bad that Kevin was living in a rhubarb pie desert. I broke down, picked some rhubarb and made some rhubarb pies. Another lesson learned: There’s a reason there are so many bad rhubarb pies out there. It’s not an easy pie to master. After a few years, I got pretty good at it. Then Wanda’s rhubarb patch stopped producing. I went back to rolling the dice with the church ladies.
Then, three summers ago, we got good news. Brent bought a rhubarb patch! Which also came with a house, a barn and some outbuildings. That first year, I raided the ol’ patch and made a rhubarb pie. Kevin and Brent both agreed that it was really good. So I decided to try a couple bites. Yum! It was good. I’d finally acquired a taste for rhubarb pie after all these years.
Last year I had rhubarb pie success again. This year, I decided I wanted to enjoy the fruits of my labor – time for a gluten free crust. I only had one, Wholly gluten free, 9” pie shell in the freezer, so it would have to be a crumble top pie. I also decided to add some raspberries. This recipe is kind of a melding of several pie/dessert recipes I’ve made over the years. Here it is:
Gluten Free, Dairy Free Rhubarb Raspberry Crumble Top Pie
Preheat oven to 425 degrees.
This is the bottom:
- 1 Wholly gluten free 9” Pie Shell https://www.whollywholesome.com/ourproducts-gluten-free.php
Let pie crust thaw to room temperature.
Filling:
- 3 and 3/4 cups rhubarb washed, dried and cut into ½ inch pieces.
- ¼ – ½ cup raspberries (fresh or frozen)
- 1 and 1/3 cups sugar
- 1/3 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour https://www.bobsredmill.com/shop.html
- Little orange zest, if desired
Place rhubarb and raspberries in bowl, fold in flour and sugar. Add orange zest (or if you’re like me, and don’t know where your grater is, cut off the end of an orange and squeeze a little juice in there). Place fruit mixture in pie shell.
The Crumble Top
- 1 – 1 ½ cups brown sugar (remember you already have sugar in the pie filling)
- 1 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 1 and ½ cups oatmeal
- 1 teaspoon cinnamon
- ¼ – ½ teaspoon nutmeg
- ½ cup Earth Balance Buttery Spread (remember, this stuff gets kind of oily, so no more than that)
Combine in bowl and mix with your hands or a fork. Sprinkle it over the fruit in your pie. Bake pie 40 minutes. Serve warm with So Delicious Whipped Topping.
This recipe would also work great as a 2 crust pie. Instead of the crumble top, just cover pie with a crust and bake as directed above.
Enjoy!
Thanks for stopping!
Brenda
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!