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Gluten-Free Rhubarb Pie with Sorghum Crust

[Photographs: Elizabeth Barbone]

Tart rhubarb filling pairs nicely with the grainy-sweetness of the crust.

Note: This recipe adapts well to dairy-free and egg-free. For an egg-free crust, replace the egg with an additional three tablespoons butter and increase water from two tablespoons to 1/4 cup. At first, add two tablespoons water. If dough seems dry, add remaining two tablespoons water. For a Dairy-free crust, replace the butter with solid shortening.

About the author: Elizabeth Barbone of joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

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