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These are wonderful!! I made a gluten free crust with millet, rice and tapioca flour, xanthan gum, dairy free margarine and one egg white added, and it worked perfectly. For the filling I used one whole package vanilla pudding (40 g) because the thawed rhubarb was so soggy and I had to cook the pudding before spooning it onto the dough, but that worked perfectly, too. The pie tastes great, crunchy crust, only slightly sweet, with the sweet and sour rhubarb custard filling - yummy! Thanks for posting! Made for Sweet Traditions Tag Game December 2009.