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Gluten-free strawberry rhubarb pie


  • Author: Karlijn
  • Total Time: 1 hour 40 min
  • Servings: 8 1x
  • Diet: Gluten Free

Description

A recipe for strawberry rhubarb pie. A sweet and slightly sour pie for spring and summer. Delicious with some cream or ice cream. Low FODMAP, gluten-free and low lactose.


Ingredients

Scale
  • 350 g (2.6 cups) gluten-free flour mix (I use Schär Mix It Universal)
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 180 g (3/4 cup) cold butter + extra to grease the tin
  • 1 egg
  • 125 g (1/2 cup) white granulated sugar
  • 2 tbsp gluten-free bread crumbs
  • A 20 cm (8 inch) springform pan 
  • Baking parchment

For the filling

  • 400 g (14.1 oz) fresh strawberries
  • 300 g (10.6 oz) fresh rhubarb
  • 3 tbsp brown sugar
  • 1 tbsp corn starch

Instructions

  1. Wash the strawberries, cut off the stems and cut into quarters.
  2. Cut off the tops and bottoms of the rhubarb. Then cut the rhubarb into small pieces of about 1 cm (1/2 inch).
  3. Place in a bowl with the strawberries and stir in the sugar and cornstarch.
  4. For the dough, place Schär Mix It Universal, sugar, salt and cinnamon in a bowl and stir.
  5. Cut the cold butter into cubes and add to the dry ingredients together with the egg.
  6. Mix with a mixer with dough hooks into a dough ball. Roll the dough into cling film and put it in the fridge for half an hour.
  7. Preheat the oven to 175 degrees Celsius (350 F).
  8. Line the springform pan with baking paper and grease the sides with a little butter.
  9. Take half of the dough ball and divide pieces of the dough over the bottom of the springform pan. Press with your hands into a smooth bottom. Take a quarter of the remaining dough and cover the edges of the springform with it. Save the last part for the top of the pie.
  10. Divide two tablespoons of gluten-free breadcrumbs over the bottom of the cake. This will absorb any excess moisture.
  11. Divide the filling over the springform pan. Add the strawberries and rhubarb, but don’t add any liquids from the bowl. Otherwise the filling will be too wet.
  12. Roll out the rest of the dough and cut into strips. Place this in a diamond pattern over the springform and press down a little bit with your hands.
  13. Bake the rhubarb pie in the oven for 50 to 55 minutes.
  • Prep Time: 15 min
  • Waiting time: 30 min
  • Cook Time: 55 min
  • Category: Dessert
  • Method: Oven
  • Cuisine: International

Keywords: gluten-free strawberry rhubarb pie, strawberry rhubarb pie, low FODMAP strawberry rhubarb pie, rhubarb pie