INGREDIENTS

1 - 9" unbaked Andrea's Gluten Free pie crust
1 1⁄4 cups sugar
1⁄4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups chopped fresh or frozen rhubarb (about 1.25 lbs) 

DIRECTIONS

  1. Preheat the oven at 350 degrees F.
  2. Prepare rubarb: trim ends, slice lenthwise, chop in 3/4" pieces
  3. Thoroughly combine dry ingredients for the filling. This prevents flour lumps.
  4. Wisk in the beaten eggs
  5. Add the chopped rhubarb and mix all together.
  6. Pour into unbaked pie shell.
  7. Prepare crumb topping and spread evently over pie.
  8. Bake at 350 for 1 hour.
  9. Allow to cool before serving. Top with Whip Cream if desired. 

 CRUMB TOPPING INGREDIENTS

  • 3/4 cup all-purpose flour
  • 1/3 cup packed light-brown sugar
  • 3 tablespoons granulated sugar
  • 6 tablespoons cold butter

DIRECTIONS

  1. Thoroughly mix all dry ingredients

  2. Use pastry cutter to cut butter into dry mix until large, moist clumps form.