As y’all may already know, I had some family visiting for several days and I remember my brother saying that he’s never had rhubarb. So I thought why not let him try it in a pie! It is the “pie plant” after all. And I do have all that frozen rhubarb, if you remember from a while back. Now he’s very concerned with nutrition and fitness so I will use the whole wheat pâte brisée for this one. Although this doesn’t quite qualify as healthy, but at least it is healthier. And rhubarb is a vegetable. Plus I use some coconut flour in the topping which is high in fiber and protein (just eat around the butter and sugar). As an aside, using flours like this in baking is what you need to do if you need to make something gluten-free. To top it all off, it smells like coconut! According to the directions, you can substitute up to half the flour in a recipe with this. But you could combine it with other flours, like bean, rice, or tapioca. Bob’s Red Mill is a nice resource for different kinds of flours.
For this recipe you’re supposed to cut the rhubarb into smaller more manageable pieces, but it was already frozen and I didn’t want to have to try to chop all that up. I can admit I was being lazy, but I was busy trying to get the house ready for my family visit. Priorities priorities!. But be aware, if you don’t chop it into smaller pieces, things can get a little fibrous. Here’s what you need:
- 1/2 c. coconut flour
- 1/2 c. whole wheat flour
- 1/3 c. light brown sugar
- 1/3 c. granulated sugar
- 1/4 t. salt
- 1 stick of butter, cut into pieces
1. Stir together the dry ingredients in a small bowl with a whisk to combine and break up any lumps.
2. Add the butter. Cut into the flour with a pastry knife or your hands until crumbles form. Set aside.
For the pie:
- 1/2 whole wheat pâte brisée recipe (or prepared pie crust)
- 6 c. rhubarb, cut into about 1-in pieces
- 1/3 c. light brown sugar
- 2/3 c. granulated sugar
- 1/2 t. salt
- 2 T. cornstarch
1. Preheat the oven to 400 degrees F. Place the oven rack on the lowest wrung in the oven.
2. On a lightly floured surface, roll out the pie dough enough to cover a 9-in. pie pan with a 1-in overhang. Cut to fit and tuck the ends of the crust underneath to from a nice rim. Refrigerate for about an hour to let the dough rest.
3. Place rhubarb in a large mixing bowl. In a small bowl combine the sugars, salt, and cornstarch. Pour the sugar mixture over the rhubarb and toss. Pour the entire contents into the rested pie dough. Top with the prepared crumbles.
4. Put the pie in the oven and reduce the temperature to 375. Bake on a lined sheet pan for about 1 1/2 hours, until bubbly. Cool on a wire rack completely before serving.