Rhubarb Tart

1 cup lentil flour (Cuisine Soleil)

1/2 cup brown rice flour (Cuisine Soleil)

1 tsp baking powder, gluten-free

1 tsp guar gum

1/4 tsp salt

1 tsp ground cinnamon

100g butter, unsalted

1/3 cup brown sugar, not packed

2 tbsp sunflower oil

2 tbsp cooking cream 35%

 

2 large eggs

1/3 cup brown sugar, not packed

3/4 cup cooking cream 35%

1/8 cup ground almonds

1. Preheat oven to 350ºF.

2. Lightly butter and flour a 10-inch pie mould. I used a metal pie mould that I line with a round piece of parchment paper on the bottom….just in case.

3. Crust

4. In a bol, blend together flours, baking powder, guar gum, salt and cinnamon.

5. In another bol, beat together butter, sugar, oil and cream.

6. Gradually incorporate flour mixture into cream mixture, making sure that flour is completely mix in before adding each addition. The dough will be a bit sticky.

7. Using a bit of brown rice flour, press dough evenly into pie mould.

8. Prick bottom of crust with a fork and reserve in refrigerator.

9. Filling

10. In a bol, beat together eggs, sugar, cream and ground almonds.

11. Assembly

12. Evenly distribute rhubarb pieces onto pie crust.

13. Pour cream mixture evenly on top.

14. Place in oven and bake 40 minutes.

15. Let cool completely before taking pie out of mould.

16. Refrigerate.