Rhubarb is plentiful so it is a perfect choice for a spring dessert. This is easy to make even though it has several steps. Sour cream rhubarb pie is different from any other rhubarb pie I make because the texture is delightfully light, almost fluffy. It has a touch of crumbs on the top; they are added after it bakes a while. I think this adding of crumbs later help keep them from sinking into the raw pie and keeping it from becoming rather cake-like as my rhubarb custard pie turns out. I never made this pie before so it was a new experience and everyone loved it…will be making it again for sure! It is my adaption from a recipe off of a website called Mary/The Kitchen Paper.
The GF crust will work for any pie you wish and the GF crumb topping is q great pie topper. I store any leftover crumb mixture in a sealed container in the fridge; keeps a few weeks. What I am giving you is my mixture of a couple of recipes. I know it has several steps but each one is easy and you can use these crust and crumb recipes for other pies.
Angie’s GF Rhubarb Sour Cream Crumb Pie
Crust:
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 tbsp sweet rice flour
1 Tbsp. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbsp. cold butter cut into 6 chunks
1 large egg
2 tsp fresh orange or lemon juice
————
Spray 9 or 10 inch metal pie pan with cooking spray, dust with white rice flour.
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks.
Filling:
5 to 6 cups (if you use the ten inch pie pan) cut up fresh rhubarb – place in medium bowl
Mix with
1 c sugar
3 tbsp. rice flour
½ tsp cinnamon
———
Roll out pie crust between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered. Remove other slice of wax paper. Crimp edges all around. Fill with dry rhubarb mix.
Topping: Pour evenly over this mixture: 3 eggs beaten lightly with 1 cup sour cream, and1 tsp vanilla extract. I did use light sour cream and it worked fine.
Place in 400 degree oven and bake 15 min, lower to 350 degrees and bake 30 minutes more. Top with crumbs and bake 20-25 minutes until the crumbs are lightly browned. I think next time I will bake it five more minutes so my crumbs are browner. Cool at least 2 hours before serving. Enjoy!
Crumb topping
Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.
¾ c brown rice flour mix
½ c sugar
½ tsp xanthan gum
1/3 c cold butter cut into six chunks
Sprinkle the top of the pie with crumb mix; use as much as you like. I like about a cup of the mixture. Up to your personal taste.
Brown Rice Flour Mix
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
My World Without Wheat 