Serious Eats: Recipes
Gluten-Free Rhubarb Pie with Sorghum Crust
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.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!