A delicious gluten free rhubarb dessert. Serve with whipped cream, ice cream or just plain.
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.
This is a very good recipe as is, but I made it yesterday with a couple of small changes to it to suit my personal preferences. I used 4 cups of rhubarb, 4 eggs, and used 1/2 cup of brown sugar and 1 cup of white sugar, added about a teaspoon of vanilla, and replaced the regular white rice flour in the rhubarb mixture with sweet white rice flour. I used rhubarb that I had in the freezer from last year, which I didn't thaw prior, so the additional rhubarb and the fact that it was frozen added to my baking time by about 15 minutes. My family loved it, and I will definitely make it again. - 18 May 2016 (Review from Allrecipes US | Canada)
We really liked this recipe. We are big rhubarb fans and good to find such tasty dessert that is gluten free. Since we like tart, did reduce sugar to 1-1/2 cups also added a little cinnamon and nutmeg to egg mixture. Also replaced part of starch with almond meal to reduce carbs a bit. Baking description and times were very accurate. Thanks so much for sharing this recipe. Have second batch in oven now and plan to make this whenever we can find rhubarb. - 23 Aug 2015 (Review from Allrecipes US | Canada)
A sweet pudding like dessert. Goes nicely with some ice cream. The crust could be used on its own as a base for other desserts. Thank you for your recipe. - 24 May 2015 (Review from Allrecipes US | Canada)