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Gluten-Free Rhubarb Pie
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Gluten-Free Rhubarb Pie

This Gluten-Free Rhubarb Pie features a bright, tart filling and a perfectly flaky gluten-free crust. A classic spring dessert that proves gluten-free baking can be just as delicious and beautiful.
Prep Time30 minutes
Cook Time1 hour
Cooling Time3 hours
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: easy rhubarb recipe, gluten-free dessert, gluten-free rhubarb pie, rhubarb pie
Servings: 8 slices
Calories: 420kcal
Cost: 3

Equipment

  • 9-inch pie dish
  • mixing bowls
  • pastry cutter or hands
  • Rolling Pin
  • parchment paper

Ingredients

  • 2 1/2 cups 1:1 gluten-free flour blend (with xanthan gum)
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 1 tsp apple cider vinegar
  • 6–8 tbsp ice water
  • 5 cups fresh rhubarb, sliced
  • 1 cup granulated sugar
  • 3 tbsp tapioca starch
  • 1 tsp orange zest
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp cold butter (for filling)
  • 1 egg (for egg wash)
  • 1 tbsp milk or dairy-free milk
  • 1 tbsp turbinado sugar

Instructions

  • Whisk gluten-free flour, sugar, and salt. Cut in cold butter until crumbly. Add vinegar and ice water gradually until dough forms.
  • Divide dough into two disks, wrap, and refrigerate for at least 1 hour.
  • Mix rhubarb, sugar, tapioca starch, zest, ginger, salt, and vanilla. Let sit 15 minutes.
  • Preheat oven to 425°F (220°C) and line a baking sheet with foil.
  • Roll one dough disk between parchment into a 12-inch circle and fit into a 9-inch pie dish.
  • Roll second dough disk and prepare lattice or full top crust.
  • Fill pie with rhubarb mixture, mound slightly, and dot with butter.
  • Add top crust, seal edges, brush with egg wash, and sprinkle with sugar.
  • Bake at 425°F for 20 minutes, then reduce to 375°F and bake 35–40 minutes until golden and bubbling.
  • Cool completely for 2–3 hours before slicing.

Notes

Chill the gluten-free dough thoroughly before rolling to prevent cracking. Always roll between parchment for best results. Let the pie cool completely before slicing to ensure the filling sets properly. Patch any cracks in the dough with damp fingers—gluten-free pastry is forgiving.