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Rhubarb Pie

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 96-97)

Gluten-Free Rhubarb Pie: A seasonal pie that couples the tartness and tanginess of rhubarb with a sweet custard-like filling, all in a wonderfully nutty flavored crust.

Rhubarb Pie — one of those desserts that you may love or hate, depending on what you think about the unique flavor of rhubarb. 

Gluten-Free Recipe Card and Pictures

Gluten-Free Rhubarb Pie
Crust Ingredients
1 Cup Almond Meal
¼ Cup Glutinous Rice Flour
¼ Cup Tapioca Flour
¼ Cup Brown Rice Flour
¼ Cup Unsweetened Medium Shredded Coconut
¼ Teaspoon Salt
½ Cup Vegetable Oil
⅓ Cup Cold Water
Rhubarb Cream Filling Ingredients
2 Cups Granulated Sugar
1 Tablespoon Brown Rice Flour
2 Tablespoons Tapioca Flour
1 Tablespoon Light Buckwheat Flour
¾ Teaspoon Ground Nutmeg
3 Eggs (well beaten)
4 Cups (washed and cut) Fresh Rhubarb
1¼ Tablespoons Butter
Single 9" or 10" Pie.
Baker’s Tip
This pie is mildly flavored, and a bit on the sweet side. If you prefer a slightly more tart pie, reduce the sugar or add a little more rhubarb.
Crust Directions
  1. Place water and oil in bowl and place in freezer for 5 minutes.
  2. While water and oil are in the freezer, stir together the almond meal, flours, coconut and salt in a large bowl.
  3. Remove the water and oil from the freezer and whisk until thick and creamy. Pour over the entire surface of the flour mixture immediately.
  4. Mix with a fork until it all sticks together. Mixture will be soft and oily.
  5. Put mixture into pie pan and pat into place with a plastic spatula until the bottom and sides of the pan are evenly covered.
  6. Bake 5 minutes at 400° to set the crust.
Filling Directions
  1. Place cut rhubarb in the pre-set pie crust.
  2. Stir together sugar, flours, and nutmeg until mixed. Add eggs; beat until smooth. Add butter and beat again until smooth.
  3. Pour mixture evenly over the rhubarb.
  4. Bake at 450° for 10 minutes, then reduce temperature to 350° and continue baking for 30 more minutes. A knife inser ted into the center of the pie will come out clean when done.

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