Instant Pot Rhubarb Bites – Gluten Free

Instant Pot Rhubarb Bites are a quick and easy way to use up some rhubarb from your garden.  These little gluten free bites of flavour are loaded with bits of rhubarb and cinnamon.

The egg bite molds produce the perfect size snack to pluck up quickly and devour in seconds.

Instant Pot Rhubarb Bites yield 14 snack size servings.  Roll them in cinnamon sugar to make a sweeter bite.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start making these delicious little nuggets I diced up some fresh rhubarb.

Then I dumped brown sugar, margarine, cinnamon, almond milk and an egg into a large mixing bowl.

I used a wire whisk to beat the ingredients until they were well combined.

Then I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and salt.

Using the whisk again I beat the dry ingredients in until just combined.

Next I dumped in the rhubarb I had diced up earlier.

I folded in the diced rhubarb with a large wooden spoon.

Then I sprayed my two egg bite molds with cooking spray.

I started scooping in the batter.  I filled the molds about 3/4 full.

Then I covered the molds well with tinfoil that I had sprayed with cooking spray.

Next I poured 1 1/2 cups of water into my Instant Pot and placed my trivet inside.  I stacked my egg bite molds one on top of the other.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

I carefully lifted out the egg bite molds and immediately removed the tinfoil.

Instant Pot Rhubarb Bites are moist little nuggets loaded with fresh picked rhubarb.  Hints of cinnamon flavouring will perk up your taste buds as well.

Enjoy these Rhubarb Bites as they are or dress them up with cinnamon sugar, icing or a sauce of your choosing!

Here are some more Bites you might enjoy…

Instant Pot Rhubarb Bites are an easy gluten free dessert recipe. These pressure cooker mini muffins are made with Bob's Red Mill gluten free flour and fresh rhubarb.

Yield: 14

Instant Pot Rhubarb Bites - Gluten Free

Instant Pot Rhubarb Bites are a quick and easy way to use up some rhubarb from your garden.  These little gluten free bites of flavour are loaded with bits of rhubarb and cinnamon.

Instant Pot Rhubarb Bites are a quick and easy way to use up some rhubarb from your garden.  These little gluten free bites of flavour are loaded with bits of rhubarb and cinnamon.

Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes

Ingredients

  • 2/3 cup brown sugar
  • 1/3 cup margarine
  • 1 egg, large
  • 1 tsp ground cinnamon
  • 3/4 cup almond milk
  • 2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups diced rhubarb
  • 1 1/2 cups water for bottom of Instant Pot

Instructions

    1. Spray two egg bite molds with cooking spray.
    2. Dice rhubarb to make 1 1/2 cups. Set aside.
    3. Dump the brown sugar, margarine, ground cinnamon, egg and almond milk into a large mixing bowl.
    4. Beat together with a wire whisk.
    5. Measure in the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and salt. Whisk together just until combined.
    6. Fold in the diced rhubarb.
    7. Fill the egg bite molds 3/4 full.
    8. Spray tinfoil with cooking spray and cover the molds well.
    9. Pour 1 1/2 cups water into the Instant Pot.
    10. Place the trivet in the Pot and stack the egg bite molds on top of it.
    11. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.
    12. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
    13. Remove the lid and carefully lift out the egg bite molds.
      Immediately remove the tinfoil.
    14. Allow to cool in molds for about 10 minutes.
    15. After 10 minutes invert onto cooling rack or plates to continue cooling.
    16. Leave bites plain or roll in cinnamon sugar if you want to dress them up a bit.
    17. Serve and enjoy

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 13mgSodium: 197mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 2g

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