"This recipe is a major hit, always.
If you want to use regular flour instead of the gluten-free, it will work very well. I did it that way for 30 years before we went gluten-free. Serve warm or at room temperature. I serve it with vanilla kefir from Grace Harbor Farms® on the top."
I make my own gluten-free flour mix with one 24-ounce package each brown rice flour, white rice flour, sweet rice flour, and tapioca flour (I use the Bob's Red Mill ® brand) and 2 1/2 tablespoons xanthan gum.
Substitute 1 can pineapple for the rhubarb if preferred.
Substitute kefir or milk for the yogurt if desired.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 370 calories;21.9 g fat;
42.5 g carbohydrates;
4.9 g protein;
44 mg cholesterol;
458 mg sodium.