Gluten-Free Classic Rhubarb Pie

Savor the timeless taste of summer with this Gluten-Free Classic Rhubarb Pie, a perfect balance of tangy rhubarb and a buttery, flaky crust designed for those with gluten sensitivities. This recipe combines gluten-free all-purpose flour with a touch of xanthan gum to create a tender, golden crust that rivals any traditional pie. The filling showcases fresh, vibrant rhubarb sweetened just enough with sugar and brightened with hints of vanilla and zesty lemon, creating a delightful contrast to the buttery pastry. Finished with a shiny egg-wash glaze and baked to perfection, this pie is ideal for any gathering or as a comforting dessert to share. Gluten-free baking has never been so delicious—or so easy—to master!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2.5 cups gluten-free all-purpose flour
• 1 teaspoon xanthan gum
• 0.5 teaspoons salt
• 2 tablespoons granulated sugar
• 1 cup unsalted butter
• 6 tablespoons cold water
• 6 cups rhubarb, trimmed and cut into 1/2 inch pieces
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 unit egg, beaten for egg wash

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, salt, and 2 tablespoons of granulated sugar.

Step 2

Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter or your hands, mix until the butter is pea-sized and the mixture resembles coarse crumbs.

Step 3

Add the cold water one tablespoon at a time, mixing gently until the dough comes together. Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 4

Preheat the oven to 425°F (220°C).

Step 5

In a large bowl, combine the rhubarb, 1 cup of granulated sugar, cornstarch, vanilla extract, and lemon zest. Toss well to coat the rhubarb evenly.

Step 6

On a lightly floured surface, roll out one piece of dough to fit a 9-inch pie pan. Gently lift the dough and fit it into the pie pan, trimming any excess overhang.

Step 7

Pour the rhubarb filling into the prepared pie crust.

Step 8

Roll out the second disk of dough and place it over the filling. Crimp the edges to seal the pie, and cut a few slits in the top to let steam escape.

Step 9

Brush the top of the pie with beaten egg for a golden finish.

Step 10

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Step 11

Allow the pie to cool completely before serving to ensure the filling sets properly. Enjoy your gluten-free rhubarb pie!

Nutrition Facts

Serving size	(1711.4g)

Amount per serving	% Daily Value*
Calories	3145.9

Total Fat 106.2g	0%
Saturated Fat 58.7g	0%
Polyunsaturated Fat g
Cholesterol 434mg	0%
Sodium 1344.9mg	0%
Total Carbohydrate 555.3g	0%
Dietary Fiber 25.9g	0%
Total Sugars 236.6g
Protein 22.7g	0%

Vitamin D 41IU	0%
Calcium 865.8mg	0%
Iron 4.8mg	0%
Potassium 2701.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 2.8%

Carbs: 68.0%