Gluten Free Rhubarb Pie
Yes, indeed! Here is a straight up, Gluten Free Rhubarb Pie Recipe – sweetly tart, just as it should be. This is good news for the purists our there. We have a mighty rhubarb plant growing in our back yard. Wow, this plant loves where it lives! Truly, our majestic rhubarb rules the grounds around here. Lucky for us, our family loves rhubarb pie.
Sweetly Tart with the Perfect Pie Crust
We honestly do not have an easier way to simply serve pie than to this whip up this recipe. We sprinkle sugar on top of the fruit just before adding the top layer to maintain a crispy crust. No soggy bottoms or tops allowed in this kitchen! We have two easy-peasy pie crusts to choose from: Flaky or Tender. Click on the respective links to check them out. The tender pie crust is our personal choice for rhubarb pie; however, if you are adverse to dairy, the flaky recipe is easier to adapt or to make vegan.
We love to hear from you. How did your Gluten Free Rhubarb Pie turn out? Please leave a comment and rating in the section provided below the recipe. Help others make magic in the kitchen! Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions; Recipe updated 5.20
Making Rhubarb Pie in our Gluten Free KitchenPrint
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 1 batch (2 crusts) GF Pie Crusts- see note below for recipe links, disks should be individually wrapped or rolled out and refrigerated
- 2 T Cane Sugar (14g)
- 680g (24 oz) Fresh Rhubarb Stalks, sliced 1/2″ or 1.25 cm pieces (1.5 lbs or about 6 C)
- 2 T Cane Sugar (28g)
- 5 T Instant Tapioca Granules, finely ground (58g)
- 1/4 tsp Ground Cardamom (.5g)
- 1 1/2 T Unsalted Butter, finely diced and very cold (21g)
- 100g (3.5 oz) Cane Sugar (1/2 C)
- 1 T Heavy Cream (15 ml)
- 1 T Coarse or Turbinado Cane Sugar (14g)
Equipment: Digital Scale (preferred), 9″ Pie Dish that holds at least 1.5 qts, Mixing Bowl, Measuring Spoons & Cups, Sturdy Spoon, Knife, Cutting Board, Cooling Rack, Foil or Pie Crust Protector, Baking Sheet (optional)
Before You Dive In – Prep: Please read!
- Prepare 1 batch of our GF Flaky or Tender pie crust recipes, makes both a top/bottom crust (or store purchased ready to bake GF crusts)
- Slice clean and dried rhubarb stalks
- Grind instant tapioca in a spice grinder or processor if granules are pearly
- Move oven rack to lower third position
- Preheat oven to 425 degrees Fahrenheit (220 C)
- Butter or apply non-stick spray to the pie dish (try our non-stick Goop)
- Make a pie crust shield if using (Here is a great tutorial to make your own, and we think it works better than purchased shields.)
Step 1: Remove prepared pie dough disks from the refrigerator and let it sit on the counter for up to an hour. The dough should be soft enough to roll out, but stiff enough to provide a bit of resistance when pressed. Roll out each disk using a pie crust bag or between unbleached parchment or cling wrap to make your life easier! If the dough feels a bit tacky, lightly dust the rolling surface and surface of disk with flour. Roll dough about 1″ (2.5 cm) larger than the circumference of the outer rim of your pie dish. Do not remove rolled dough from bag or remove sheets of parchment. Place dough on rimless baking sheets and return to the refrigerator for 15 minutes. You can do this make-ahead step one day in advance.
Step 2: Remove bottom crust from the refrigerator and check for pliability. If it feels very stiff, allow it to sit for about 5-10 minutes to soften up. Gently remove the crust from the bag or parchment and place in the pie dish. Press the dough into place. Be mindful to press out any air pockets. Allow the edge to hang over or along the rim. Return the dish to the refrigerator until you are ready to fill. It does not need to be covered.
Step 3: Remove the top crust from the refrigerator. Set aside.
Step 4: In a large bowl, combine the rhubarb, 2 T of cane sugar, tapioca, and cardamom. Stir to combine and set aside.
Step 5: Remove the pie dish from the refrigerator and sprinkle 2 T of cane sugar evenly on the bottom of the crust. Pour the rhubarb mix into the dish, and smooth out. Dot the surface with diced, cold butter. Sprinkle the remaining 1/2 C sugar evenly over the top.
Step 6: Remove the top crust from the pie bag or parchment and place on the pie. Pinch the edges of the two crusts together – do not wet edges! Liquid prevents the edges from sealing. Press the edge into your desired shape using your fingers or edge cutting tool. If you use a tool, make sure the dough is cool enough. You may have to put the pie in the refrigerator for a few minutes. A tool does not work well with warm dough.
Step 7: Brush the cream onto the surface of the pie with a pastry brush. Sprinkle the 1 T of sugar evenly over the top. Cut vents into the surface and a small decorative hole in the middle. The hole lets you know if the middle of the pie is bubbly. Place a pie crust shield gently along the rim. Remember to remove the shield about 5 minutes before the pie is ready.
Step 8: Place the pie in a preheated 425 F/220 C oven on the lower third rack. Bake for 15 minutes. Reduce the heat to 350 F/177 C and continue to bake for 1 hour. The pie is ready when the middle is bubbly. This sign tells you that the tapioca has had enough time to do its job.
Step 9: Remove the pie from the oven and allow to cool on a wire rack. The filling will continue to firm up as it cools, and will actually be perfectly set the next day. Who can wait that long? Serve warm with ice cream on the side.
To store: Rhubarb pie actually tastes the best the day after baked. You can leave it out overnight covered with foil after it has completely cooled. If not eating within one day, refrigerate covered for up to three days.
Frozen Fruit: If you have frozen rhubarb, keep the fruit frozen and add 1.5 tsp of tapioca.
Strawberry Rhubarb: Add two cups of cut strawberries and an additional 1.5 T of tapioca.
The nutrition information provided below is for the recipe as written using our GF Tender Pie Crust recipe.
- Category: Pie
- Method: baking
- Cuisine: american
- Serving Size: 1 slice
- Calories: 520
- Sugar: 25g
- Sodium: 380mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 75mg
Keywords: gluten free rhubarb pie
For more gluten free recipes by Flour Farm, visit our main recipe page. Happy Baking!