Gluten Free Blueberry Rhubarb Pie Recipe
Blueberries + Rhubarb. Great pie!
Servings: 6
Calories: 442kcal
Ingredients
- 6 to 8 stalks rhubarb (Cut into ¼ " long pieces, enough to make 3-½ cups)
- 1 pint blueberries
- 2 tablespoons cornstarch (for gluten free) or flour
- 1 ½ cups sugar
- 2 tablespoons cinnamon
- 1 tablespoon ground nutmeg
- 2 eggs
- 2 tablespoons light corn syrup
- 1 pie crust (gluten free, if desired)
Instructions
- Preheat the oven to 350F.
- Use your favorite Gluten Free Pie Crust or Traditional Pie Crust recipe and line a deep dish 10-inch pie plate with the crust.
- Add blueberries to the chopped rhubarb and toss to combine.
- Fill the pie crust with the rhubarb-blueberry mixture. You may have more than enough fruit to fill the pie. If so, then reserve the rest for another recipe. Don't overfill the pie or it will overflow in the oven.
- Mix the cornstarch (or flour), sugar, cinnamon and nutmeg in a bowl.
- In a separate bowl beat the eggs and light corn syrup together until well combined.
- Add the egg-corn syrup mixture to the dry ingredients and mix well.
- Pour this mixture over the rhubarb and blueberries making sure to cover the entire pie.
- Bake for 40 to 50 minutes until the top is brown and the filling is set.
- Let cool to room temperature before cutting.
- Serve alone on a plate or accompanied by whipped cream or homemade ice cream.
Nutrition
Calories: 442kcal | Carbohydrates: 88g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 145mg | Potassium: 272mg | Fiber: 5g | Sugar: 64g | Vitamin A: 183IU | Vitamin C: 12mg | Calcium: 93mg | Iron: 2mg