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Rhubarb Pie Recipe--Gluten Free

If you are looking for the best classic rhubarb pie recipe ever, then you will love this deliciously sweet-tart gluten-free version, a perfect spring and summer dessert sure to please everyone!

Updated October 6, 2018

If you are looking for the best classic rhubarb pie recipe ever, then you will love this deliciously sweet-tart gluten-free version, a perfect spring and summer dessert sure to please everyone!

Capture the essence of a country fair with this blue ribbon quality pie, a gluten-free take on Grandma's treasured recipe.

Mm-mm!

Get a taste of that good old fashioned flavor!

Any variation you choose is ideal for springtime holiday celebrations, such as Easter, Mother's Day or Father's Day, and for special gatherings on Memorial Day or Independence Day (USA holidays) and for summertime cookouts.


All American Pie

Did you know Sumner, Washington is the rhubarb capital of the United States of America?

This small town, located in the Puget Sound area of Washington State southeast of Seattle, has developed a thriving tourist industry based on rhubarb.

It is all about fantastic feasting and fun.

So iconic is rhubarb pie, it has been immortalized by American singer-songwriter, John Fogerty, in his album, Deja Vu All Over Again.

Click here to buy Rhubarb the Millionaire Cat

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There is even a delightful cat movie named after this tangy food.


About Rhubarb

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The earliest known origins of rhubarb date back to ancient China where its common medicinal use was to administer the roots (rhizomes) as a purgative.

Later, pulverized rhizomes were used to sooth digestive ailments and to relieve constipation.

In current day medicine, it remains a natural remedy dispensed by Holistic practitioners not only for its effectiveness in treating digestive discomforts, but to reduce inflammation and fevers, too.

Centuries later, the first known "food" use of rhubarb was documented in Europe, predominately as a filling in pies and tarts.

While agriculture classifies rhubarb as an herbaceous perennial, in American cuisine it is widely accepted as a vegetable and used as a fruit.

The culinary uses of this marvelous plant are limitless, in all manner of recipes including desserts, confections, baked goods, beverages and drinks, sauces and preserves.

Rhubarb can be found as an ingredient in cosmetics and other personal care products.


Rhubarb is Good for You

Rhubarb is Good for You

Rhubarb ranks high on the list of calcium loaded foods, along with spinach, milk and salmon, and contains all the vitamins and minerals necessary for super absorption, including lots of Vitamin C.

Vitamin C is a potent immune system builder, an important infection and cancer fighter.

When paired with rhubarb's Vitamin A content, this food becomes one of nature's most powerful antioxidants.

Crimson stems are especially valued for their possible effectiveness against mouth and lung cancers.

Rhubarb is rich in Vitamin K, essential for proper bone growth, neurological and brain function, and is renowned for its Alzheimer's and other brain damage prevention properties.

B-vitamins, including folic acid, niacin, riboflavin and pantothenic acid, make for terrific energy production.

As a rich source of the essential minerals, iron, magnesium, manganese, phosphorous and potassium, combined with phytonutritients such as beta-carotene, lutein, and zeaxanthin, high fiber content, and the above mentioned nutrition, rhubarb is a wonderful health builder, excellent for strong bones, healthy eyes and heart, top notch mucous membranes, a purring digestive system and glowing skin.


CAUTION:  Do Not Eat Rhubarb Leaves!

CAUTION:  Do Not Eat Rhubarb Leaves!

It is a mistaken belief that rhubarb leaves are poisonous.

While eating a small amount of rhubarb leaves may not kill you, it most certainly will make you sick.

The truth is rhubarb leaves are toxic for human consumption, because they contain extreme amounts of oxalic acid, notorious for causing serious kidney damage.

In some cases, a lethal dose causes kidney failure, resulting in death.

Eating rhubarb leaves can be fatal for pets, children, people with pre-existing kidney or certain digestive conditions and for ailing elderly, who generally tend to have poor organ function as a result of aging.


How to Choose the Best Rhubarb Stems

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Look for the freshest high quality rhubarb stems possible.

Rhubarb stems should be firm, but tender with a glossy appearance and bright pink, crimson or mostly light green color.

Avoid very slim or extremely thick rhubarb stems, and any that are wilted, floppy, fibrous or tough.

For a mild flavored rhubarb pie recipe, choose early season pink rhubarb.

If you prefer more robust rhubarb pie recipe, choose late season crimson rhubarb.

When purchasing rhubarb stems for any dessert, remember 1 pound comprises approximately 4 to 8 stems and will yield 2 cups cooked pieces.

To keep washed rhubarb stems fresh and crisp, wrap them in a wet towel and store them in the refrigerator.


How to Freeze Rhubarb

How to Freeze Rhubarb

To enjoy rhubarb all year around, purchase enough to meet your off-season needs.

It is easy to freeze fresh rhubarb.

Simply cut off leaves and root ends, wash and dry stems, cut into 1 inch pieces and store in freezer safe containers or bags in the quantity or measures called for in your favorite recipes.

You can also purchase commercially frozen rhubarb at many grocery stores.

There is no need to thaw frozen rhubarb, just treat it as if it were fresh when mixing your favorite recipes.


Rhubarb Pie Recipe Making Tips

Rhubarb Pie Recipe Making Tips

When preparing rhubarb for pie, make the most of your time by cutting several stems into pieces at the same time.

Adjust the amount of the sugar measure in the recipe depending on tartness of the rhubarb; early season rhubarb requires less sweetening than late season rhubarb.

For extra zing, make the pastry for your pie with orange juice instead of milk or water.





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Rhubarb Pie Recipe--Gluten Free


By

Rhubarb Pie Recipe--Gluten Free


Great rhubarb pie recipe! Tangy, tart with just the right touch of sweetness to make garden fresh rhubarb tantalizingly tasty.

Prep Time: 1 hour
Cook Time: 50 minutes
Yield: 8 servings

Ingredients:
- Pastry for a two crust pie (see Gluten Free Pie Crust recipe)
- 1 1/2 cups granulated white sugar (add 1/4 to 1/2 cup more sugar depending on tartness of rhubarb and personal preference)
- 4 tablespoons precooked granulated tapioca
- 2 teaspoons grated fresh orange peel or 1/2 teaspoon dried orange peel
- 4 cups fresh (or frozen) rhubarb, cut into 1 inch pieces
- 2 tablespoons butter (omit for dairy-free and vegan)
- 1/4 cup water

Instructions:
1. Preheat oven to 425°F.
2. In a large mixing bowl, toss rhubarb with sugar, tapioca and orange peel until well coated, and then let stand for 15 minutes.
3. Line bottom of a 9 inch pie plate with one pie crust; and then set aside.
4. Evenly spread rhubarb pie filling in pastry lined pie plate.
5. Dot top of pie filling with butter.
6. Pour water over top of filling.
7. Cover with top pie crust vented with slits or lattice top pie crust, and then flute edges.
8. Bake for 40 to 50 minutes or until top crust is turning golden brown, rhubarb is fork tender and juice just begins to bubble through top pie crust vents.
9. Remove from oven.
10. Cool on wire rack.
11. Serve warm or cold.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Nut-free, Soy-free, Vegan, Vegetarian




Variations

Apple Rhubarb Pie

  1. Reduce rhubarb measure to 2 cups.
  2. Add 2 large sweet apples, peeled, cored and sliced.
  3. Reduce granulated white sugar measure to 1 cup.
  4. Prepare and bake as directed in key recipe.


Blueberry Rhubarb Pie

  1. Reduce rhubarb measure to 2 cups.
  2. Add 2 cups fresh or frozen blueberries.
  3. Reduce granulated white sugar measure to 1 cup.
  4. Omit water.
  5. Prepare and bake as directed in key recipe.


Cherry Rhubarb Pie

  1. Reduce rhubarb measure to 2 cups.
  2. Add 2 cups fresh or frozen sweet cherries, pitted.
  3. Reduce granulated white sugar measure to 1 cup.
  4. Omit water.
  5. Prepare and bake as directed in key recipe.


French Rhubarb Pie

  1. Make pastry for a one crust pie (see Gluten Free Pie Crust recipe)
  2. Prepare gluten free rhubarb pie filling as directed in key recipe.
  3. Evenly spread rhubarb pie filling in pastry lined pie plate.
  4. Dot top of pie filling with butter.
  5. Pour water over top of filling.
  6. In a medium mixing bowl, combine 1 cup White Gluten Free Flour Blend and 1/2 cup brown sugar.
  7. Cut in 1/2 cup very cold butter until crumbs are granular, like very coarse meal.
  8. Sprinkle crumb mixture over top of filling.
  9. Bake as directed in key recipe.
  10. Remove pie from oven and cool on wire rack just until set.
  11. Serve warm topped with chilled heavy cream or with homemade ice cream.


Maple Strawberry Rhubarb Pie

  1. Reduce rhubarb measure to 2 cups.
  2. Add 2 cups fresh strawberries, washed, hulled and sliced.
  3. Omit granulated white sugar.
  4. Add 1 cup maple syrup.
  5. Omit water.
  6. Prepare and bake as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • Pastry for a two crust pie (see Gluten Free Pie Crust recipe)
  • 375 ml granulated white sugar (add 60 to 125 ml more sugar depending on tartness of rhubarb and personal preference)
  • 60 ml precooked granulated tapioca
  • 10 ml grated fresh orange peel or 2.5 ml dried orange peel
  • 1 liter fresh or frozen rhubarb, cut into 1 inch pieces
  • 30 ml butter (omit for dairy-free and vegan)
  • 60 ml water

Instructions

  1. Preheat oven to 220°C, Gas Mark 7.
  2. In a large mixing bowl, toss rhubarb with sugar, tapioca and orange peel until well coated, and then let stand for 15 minutes.
  3. Line bottom of a 9 inch pie plate with one pie crust; and then set aside.
  4. Evenly spread rhubarb pie filling in pastry lined pie plate.
  5. Dot top of pie filling with butter.
  6. Pour water over top of filling.
  7. Cover with top pie crust vented with slits or lattice top pie crust, and then flute edges.
  8. Bake for 40 to 50 minutes or until top crust is turning golden brown, rhubarb is fork tender and juice just begins to bubble through top pie crust vents.
  9. Remove from oven.
  10. Cool on wire rack.
  11. Serve warm or cold.


Mini Rhubarb Pies

  1. Preheat oven to 375°F.
  2. Pastry for a two crust pie (see Gluten Free Pie Crust recipe)
  3. Generously grease a 6 cup standard muffin pan.
  4. In a medium saucepan, combine sugar, tapioca and orange peel.
  5. Stir in rhubarb, butter and water.
  6. Over medium heat, cook for 8 to 10 minutes, until thickened and bubbling; stir constantly.
  7. Remove from heat and set aside.
  8. While rhubarb pie filling is cooling, roll out pastry and cut into 4 inch rounds. 
  9. Line prepared muffin cups with pastry rounds, leaving pastry edges hanging over sides of cups.
  10. With a sharp knife, trim edges to even overhanging pastry.
  11. Fill pastry lined muffin cups with 1/2 cup rhubarb pie filling.
  12. Brush edges with water or orange juice.
  13. Top with remaining pastry rounds, firmly pressing edges with tines of fork to seal.
  14. With a sharp knife, cut slits in top of each mini pie.
  15. In a small bowl, beat 1 egg yolk with 1 tablespoon milk (or milk substitute) and brush tops of mini pies.
  16. Garnish with a sprinkling of sugar.
  17. Bake for 25 to 30 minutes or until pie filling is set and crust is golden brown.
  18. Serve warm or chilled.


Peach Rhubarb Pie

  1. Reduce granulated white sugar measure to 3/4 cup.
  2. Add 3/4 cup brown sugar.
  3. Add 1 teaspoon cinnamon.
  4. Reduce rhubarb measure to 2 cups.
  5. Add 3 cups fresh or frozen peaches, peeled, pitted and cut into 1 inch pieces.
  6. Omit water.
  7. Add 1/4 cup orange juice.
  8. Prepare and bake as directed in key recipe.


Pineapple Rhubarb Pie

  1. Reduce rhubarb measure to 3 cups.
  2. Add 1 cup crushed pineapple, drain juice and reserve.
  3. Reduce granulated white sugar measure to 1 cup.
  4. Omit water.
  5. Add 1/4 cup reserved pineapple juice (if necessary, add water to measure).
  6. Prepare and bake as directed in key recipe.


Raspberry Rhubarb Pie

  1. Reduce rhubarb measure to 2 cups.
  2. Add 2 cups fresh or frozen raspberries.
  3. Omit water.
  4. Prepare and bake as directed in key recipe.


Rhubarb Crisp

  1. Preheat oven to 350°F.
  2. Prepare pie filling as directed in Rhubarb Pie recipe variation.
  3. Evenly spread filling in an 8 x 8 x 2 inch square baking dish.
  4. Prepare Crisp Topping as directed in Gluten Free Apple Crisp recipe.
  5. Sprinkle Crisp Topping mixture evenly over top of pie filling.
  6. Bake for 40 minutes or until top is golden brown and filling is bubbling.
  7. Remove from oven and cool for a short while.
  8. Serve warm with chilled cream or fresh whipped cream, or serve cold with a scoop of homemade vanilla ice cream.


Rhubarb Raisin Pie

  1. Reduce rhubarb measure to 3 cups.
  2. Add 1 cup seedless raisins.
  3. Reduce granulated white sugar measure to 1 cup.
  4. Prepare and bake as directed in key recipe.


Rhubarb Turnovers

  1. Preheat oven to 375°F.
  2. Pastry for a two crust pie (see Gluten Free Pie Crust recipe)
  3. Line 2 cookie sheets with parchment paper.
  4. In a medium saucepan, combine sugar, tapioca and orange peel.
  5. Stir in rhubarb, butter and water.
  6. Over medium heat, cook for 8 to 10 minutes, until thickened and bubbling; stir constantly.
  7. Remove from heat and set aside.
  8. While rhubarb pie filling is cooling, roll out pastry and cut into rounds with a 2 1/2 inch round cookie cutter.
  9. Place 1/2 of the pastry rounds 2 inches apart on prepared cookie sheets.
  10. Top with 2 teaspoons rhubarb pie filling on center of each round.
  11. Brush edges with water or orange juice.
  12. Top with remaining pastry rounds, firmly pressing edges with tines of fork to seal.
  13. With a sharp knife, cut slits in top of each turnover.
  14. In a small bowl, beat 1 egg yolk with 1 tablespoon milk (or milk substitute) and brush tops of turnovers.
  15. Garnish with a sprinkling of sugar.
  16. Bake for 20 to 25 minutes or just until crust turns golden brown.
  17. Serve warm or chilled.


Strawberry Rhubarb Crisp

  1. Preheat oven to 350°F.
  2. Prepare pie filling as directed in Strawberry Rhubarb Pie recipe variation.
  3. Evenly spread filling in an 8 x 8 x 2 inch square baking dish.
  4. Prepare Crisp Topping as directed in Gluten Free Apple Crisp recipe.
  5. Sprinkle Crisp Topping mixture evenly over top of pie filling.
  6. Bake for 40 minutes or until top is golden brown and filling is bubbling.
  7. Remove from oven and cool for a short while.
  8. Serve warm with chilled cream or fresh whipped cream, or serve cold with a scoop of homemade vanilla ice cream.


Strawberry Rhubarb Pie

  1. Reduce rhubarb measure to 2 cups.
  2. Add 2 cups fresh or frozen strawberries, washed, hulled and sliced.
  3. Reduce granulated white sugar measure to 1 cup.
  4. Omit water.
  5. Prepare and bake as directed in key recipe.






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