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Gluten Free Rhubarb Pie

Gluten Free Rhubarb Pie is a blend of sweet and slightly tart flavouring.  I look forward to this tasty dessert every year when this spring vegetable is harvested from the garden.

Every spring I eagerly await the arrival of fresh rhubarb from the garden.  There are so many things that it can be used for in baking but my favourite is Gluten Free Rhubarb Pie.

I prefer my rhubarb pie on its own to enjoy the distinctive flavour but many like it served with ice cream or whipped cream.

Every mouthful provides a delicious combination of sweetness with a little hint of tartness.

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 begin making Gluten Free Rhubarb Pie I cut some fresh rhubarb into one inch pieces.

Cutting up the rhubarb.

You could make your own pastry for the pie but this time I used the pastry shells seen below.

Gluten free pastry does not flip out of the pan as easily to make the top crust like some of the non gluten shells do.  Therefore I laid plastic wrap out on a pastry sheet and sprinkled it with gluten free flour.

Then, for the top crust, I removed the pastry from one of the pie tins. 

Then I formed the pastry into a disc, placed it on the floured surface and sprinkled more gluten free flour on top of it.

I covered it with another piece of plastic wrap and used a rolling pin to roll it out large enough to cover the pie.

Next I prepared the rhubarb filling by combining an egg, some granulated sugar, Bob’s Red Mill Gluten Free All Purpose Flour Blend and some cornstarch in a large mixing bowl.

Once the ingredients were combined I dumped in the rhubarb I had cut up earlier.

I stirred it with a large wooden spoon to get the rhubarb coated with the egg mixture.

Then I dumped it into the bottom pie shell and spread it out evenly.

Next I carefully placed the top pie shell I had rolled out on top of it and crimped the edges to seal.

Before placing it in the oven I used a knife to make some vent holes in the pastry.

Then I placed it in a preheated 425F oven for 10 minutes before covering the edges with tinfoil and reducing the temperature to 350F for 35 minutes more baking time.

After 45 minutes of baking the pie was golden brown and the rhubarb was bubbling.  I removed it from the oven and allowed it to cool.

Gluten Free Rhubarb Pie is delicious when it is served slightly warm.

Enjoy every mouthful of this delicious and flavourful pie loaded with seasonal fresh rhubarb!

Here are more recipes using rhubarb you can enjoy….

Gluten Free Rhubarb Pie is an easy pie recipe using fresh rhubarb in a gluten free pie crust.

Yield: 7

Gluten Free Rhubarb Pie

Gluten Free Rhubarb Pie is a blend of sweet and slightly tart flavouring.  I look forward to this tasty dessert every year when this spring vegetable is harvested from the garden.

Gluten Free Rhubarb Pie is a blend of sweet and slightly tart flavouring.  I look forward to this tasty dessert every year when this spring vegetable is harvested from the garden.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 pie shells, 9" gluten free or homemade pie pastry
  • 4 cups fresh rhubarb in 1 inch pieces
  • 1 egg, large
  • 3/4 granulated sugar
  • 1/4 cup Bob's Red Mill Gluten Free All Purpose Flour Blend
  • 1/4 cup cornstarch

Instructions

  1. Preheat oven to 425F.
  2. Cut up the rhubarb into one inch pieces.
  3. Prepare your own pastry or use frozen pie shells. If using frozen gluten free pastry lay plastic wrap on top of pastry sheet and sprinkle some flour over the surface.
  4. Remove one of the pie shells from the tinfoil pan and form it into a disc. Place it on the flour covered surface and sprinkle with more of the flour. Cover with plastic wrap and use a rolling pin to roll it out to be the pastry for the top of the pie.
  5. Combine the egg, granulated sugar, Bob's Red Mill Gluten Free All Purpose Flour Blend and the cornstarch in a large mixing bowl.
  6. Dump in the cut up rhubarb and stir to combine.
  7. Scrape the rhubarb mixture into the pie shell and carefully cover it with the top pastry you have prepared.
  8. Crimp edges and make a few slits in top crust with a knife to vent.
  9. Place in preheated 425F oven for 10 minutes. Then reduce heat to 350F, cover edges with foil and continue baking for 35 minutes.
  10. Remove from oven and allow to cool.
  11. Serve on its own, or with ice cream or whipped cream.
  12. Enjoy!

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 217Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 86mgCarbohydrates: 38gFiber: 3gSugar: 7gProtein: 5g

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