Gluten Free Rhubarb Surprise

By Leanne Overlander | Recipes

Jul 28

 Rhubarb with icecreamOur family has a rhubarb patch across our drive way nestled under a couple of box elder trees.  I feel blessed to know that it is grown organically and is conveniently just out our door. My second oldest adores the tasty treats we make with the rhubarb.  He willingly goes and harvests the stalks for me. This recipe was devised by taking the favorite parts of several recipes.(I find that is how a lot of my recipes are developed 🙂 )

It has a crunchy nutty bottom layer, followed by a creamy slightly sweet cream cheese layer and then topped with the sweet/sour rhubarb topping.  It is a wonderful combination of flavors waking all areas of the tongue.  It is light enough for those really hot summer days but still is perfect on the rare cool days of summer as well. You can eat it plain or pair it with vanilla ice cream or whipped cream.  It will be tempting to scoop out some fresh from the oven, but it will be a bit soupy.  If you give it the recommended 3-4 hour cooling time in the refrigerator, you will be much happier with the outcome.  In the recipe given here the crust uses pecans but you can use your favorite nuts.  We have used almond meal and hazelnut flour with excellent results.  I actually liked the hazelnut flour the best.   Please feel free to comment below if you try different different nuts.  Gluten free cooking is fun!

Rhubarb Surprise
A tangy sweet summer treat to wake up your taste buds.
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Crust
  1. 1 C gluten free all-purpose flour
  2. ½ C brown sugar
  3. ¼ tsp salt
  4. ½ tsp vanilla
  5. ½ C pecans
  6. ¼ C butter
Filling
  1. 2- 8 oz. packages cream cheese, softened
  2. ¾ C sugar
  3. 1 ½ tsp vanilla
Topping
  1. 3 C rhubarb, chopped
  2. ¾ C sugar
  3. 1/8 tsp cinnamon
  4. 1 Tbsp. cornstarch
  5. ¼ C water
Instructions
  1. Preheat oven to 375 degrees F.
  2. Mix crust ingredients together and press in a 9”x 13” baking pan.
  3. Bake for 10-15 minutes or until golden brown.
  4. While crust is baking, beat cream cheese in an electric mixer until fluffy.
  5. Add the rest of filling ingredients and beat well.
  6. Pour over baked crust.
  7. Bake for an additional 10-15 minutes.
  8. Take out of oven and cool.
  9. While it is cooling, combine all of the topping ingredients in a saucepan and cook over medium heat until the rhubarb is tender.
  10. Pour over cream cheese layer and then refrigerate for 3 hours before serving.
Notes
  1. In the crust you may replace pecans with your favorite nut. Almond meal and hazelnut flour work well.
BE Gluten Free http://be-gluten-free.com/

About the Author

Classically trained in Biology and Genetics at the University of Minnesota St. Paul Biological Sciences campus. Gluten free for more than 5 years.