Sugar-Free Classic Rhubarb Pie

Indulge in the tangy sweetness of a homemade *Sugar-Free Classic Rhubarb Pie*, a guilt-free twist on the timeless dessert. With its flaky, buttery crust and vibrant filling made from fresh rhubarb, a hint of cinnamon, and a natural erythritol sweetener, this pie delivers all the nostalgia without the added sugar. Lemon juice and vanilla extract enhance the tart fruit flavor, while cornstarch ensures a perfectly thickened filling. Topped with a golden, lattice crust brushed with egg wash, it bakes into a stunning centerpiece that tastes as delightful as it looks. Perfect for spring gatherings or any time you’re craving a comforting yet healthy dessert, this pie proves that sugar-free can be sensationally satisfying.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• 0.5 teaspoon salt
• 6 tablespoons cold water
• 4 cups fresh rhubarb, chopped
• 0.75 cup erythritol sweetener
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 0.5 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 unit egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large bowl, mix the all-purpose flour and salt. Add the cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Slowly add cold water, one tablespoon at a time, while gently mixing with a fork until the dough holds together without being wet or sticky.

Step 4

Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

In another bowl, combine chopped rhubarb, erythritol sweetener, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix well and set aside to let the flavors meld.

Step 6

Roll out one of the chilled dough disks on a floured surface to fit your pie pan. Place the rolled dough into the pan and trim the excess. Place the rhubarb filling over the crust.

Step 7

Roll out the second dough disk for the top crust. You can either place it as is or cut into strips for a lattice top. Cover the filling and seal the edges.

Step 8

Brush the top crust with the beaten egg to give it a nice golden brown finish while baking.

Step 9

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 60 minutes or until the crust is golden and the filling is bubbly.

Step 10

Allow the pie to cool at room temperature for at least 2 hours before serving. This helps the filling to set properly.

Step 11

Enjoy your homemade Sugar-Free Classic Rhubarb Pie!

Nutrition Facts

Serving size	(1448.7g)

Amount per serving	% Daily Value*
Calories	3099.9

Total Fat 200.9g	0%
Saturated Fat 124.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 702.7mg	0%
Sodium 1316.8mg	0%
Total Carbohydrate 456.8g	0%
Dietary Fiber 18.8g	0%
Total Sugars 8.2g
Protein 44.3g	0%

Vitamin D 157.7IU	0%
Calcium 597.1mg	0%
Iron 16.4mg	0%
Potassium 2022.8mg	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: 47.4%

Protein: 4.6%

Carbs: 47.9%