Baking · Finnish

Gluten-free rhubarb pie

Name: Gluten-free rhubarb pie
Cook time: 60 min
Total time: 60 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 2 dl light gluten-free flour blend; 1 dl oat flour, gluten-free; 1 dl sugar; 1 tsp baking powder; 125 g butter, melted; 0.3333333333333333 pot sour cream (kermaviili) 200 g each; 1 egg; 0.6666666666666666 pot sour cream (kermaviili) 200 g each; 1 pot quark (maitorahka) 250 g; 1.5 dl sugar; 1 tsp vanilla sugar; 2 eggs; 400 g fresh rhubarb

You wouldn't believe that the juiciest rhubarb pie is also gluten-free. Try and fall in love with this super delicious early summer bake!

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Mix the flour, sugar, and baking powder in a bowl. Add the melted butter, sour cream, and egg, and mix until smooth.
2
Spread the dough into a greased pie dish (⌀ approx. 22 cm) using a spoon.
3
Peel the rhubarb if necessary and trim off the dry ends. Cut the rhubarb into half-centimetre pieces.
4
Mix the sour cream, quark, sugars, and eggs in a bowl. Pour the filling over the base and scatter the rhubarb pieces on top.
5
Bake in a 175-degree oven for about 40 minutes, until the edges of the pie have gained some colour.