Sometimes it just fits. Today, May 18 is World Baking Day. For a short while my beloved rhubarb is also a regular guest in our regional vegetable / fruit box. Finally I found a recipe for gluten-free rhubarb pie. And it feels like ages that I wanted to try out the silicone baking dishes for mini cakes.
Those who follow me on Instagram could already see the small colorful dishes which cause regualar a smile on my face. Somehow they just look like sandbox toys. But they work fine and so far there did not stick any dough to them.
And as everything fits so well, what will you get on Food Vegetarisch? In this case, clearly a recipe for a rhubarb pie. Another post about a rhubarb pie after a recipe from the 50ies I already shared here. Today it is now more contemporary. This time the rhubarb pie is baken with buckwheat and is therefore gluten-free. In addition, the dough is sweetened with honey. Only for the meringue I have used raw cane sugar. But above all, the pie is just incredibly delicious. Maybe you should just try it. Of course, you can bake the pie also on a baking sheet. In this case I just recommend to use a little more rhubarb than for the mini pies. Have a wonderful Sunday and World Baking Day!