An alsacienne recipe that my mother made alot! My version is not only gluten-free made with lentil flour and brown rice flour, but also very delicious with just the right amount of sugar, the subtle hint of acidity every now and than and the touch of cinnamon in the crust.

Prep Time: 3 hours
Cook Time: 40 minutes
Total Time: 3 hours 40 minutes
Servings : 10
Difficulty: Easy

Ingredients

3 cups rhubarb* (see note)
Crust
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%
Filling
2 large eggs
1/3 cup brown sugar, not packed
3/4 cup cooking cream 35%
1/8 cup ground almonds

Directions

  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.
  17. Additional notes
  18. *Rhubarb looses a lot of liquid while cooking. To avoid having a liquid soaked pie crust make the rhubarb looses most liquid by cutting them in small pieces (1/4-inch) and mix with 1/4 cup of sugar. Let sit covered in refrigerator for a few hours or over night (I left mine over night to soften the rhubarb more because I left the skin on). Drain