Baked Rhubarb Custard Pies (Gluten-free and Dairy-free)

MY EMERALD KITCHEN
10Ingredients
105Minutes
330Calories

Ingredients

US|METRIC
  • 325 grams all purpose gluten free flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon salt
  • 225 grams dairy free butter (I use sunflower)
  • 5 medium eggs (1 for the pastry, 4 for the custard)
  • 125 grams caster sugar
  • 10 grams vanilla sugar
  • 475 milliliters milk (lukewarm, I used rice milk)
  • 200 grams rhubarb (chunks)
  • icing sugar (to dust)
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    NutritionView More

    330Calories
    Sodium32% DV770mg
    Fat14% DV9g
    Protein29% DV15g
    Carbs16% DV47g
    Fiber4% DV1g
    Calories330Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol275mg92%
    Sodium770mg32%
    Potassium500mg14%
    Protein15g29%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber1g4%
    Sugars44g88%
    Vitamin A8%
    Vitamin C10%
    Calcium30%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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