//byJessica
Well, it is finally spring! It seemed to take extra long for this past winter to end.I have been patient, well really not so patiently, waiting for warmer weather that would start to bring in local produce. One of our first crops in my garden is rhubarb – and I can’t wait to make this gluten-free rhubarb pie!
I remember when I was little I thought rhubarb was the most disgusting thing ever. That is until I had a really awesome rhubarb pie!
Most rhubarb pies have had an ‘eggy’ feel and I just can’t stand eggy! This recipe is just right.
It is also not overly sweet and combined with the tart rhubarb, it is just right.
If you need a pie crust recipe, check out this one I posted earlier. It is gluten-free but you can also sub cup for cup white flour if you are not a gluten-free family. I am a big fan of the Namaste gluten-free flour blend, I can get it at Costco. And, as much as I love Bob’s Red Mill products, I do not enjoy the gluten-free flour mix for a pie crust.
Print Recipe
4 from 1 vote
Gluten-free rhubarb pie
A delicious spring favorite.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: rhubarb pie
Servings: 8
Calories: 371kcal
Author: Jessica
Ingredients
- 4 tbsp gluten free flour blend
- 1 1/2 cup sugar
- 1 egg
- 4 cups rhubarb chopped
- 2 Pie Crust
Instructions
Preheat oven to 425 degrees F.
Stir flour and sugar together.
Add egg and beat thoroughly.
Fold in rhubarb.
Pour into pie crust and top with other pie crust.
Pinch together edges and put a few slits in the crust to allow pie to breath.
Bake at 425 for 10 minutes
Lower the oven temperature to 350 and cook for 50-60 more minutes. (If you didn't use my gluten free pie recipe your pie may be done sooner as butter crusts take longer to brown)
Pie is finished when crust begins to brown on the top.
Another really helpful tip I always follow when baking a pie is that I line my oven with foil or bake on a baking sheet. It never fails, that when I forget to do this, my pie leaks all over my oven. I have much better things to do than clean my oven, so I opt for foil!
- Bio
- *Disclaimer
Jessica
Jessica loves to learn and share about natural living, from whole foods to herbal remedies. With a desire to take care of her family through natural means, she has spent a lot of time researching and experimenting to find what fits best in her lifestyle. Struggling with her health for a few years after a miscarriage she tested positive for Hashimoto's and is currently working on healing through diet and natural supplements. Jessica started her blog Simply Healthy Home to share her family's journey to being healthy and happy.
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Reader Interactions
Comments
Looks great Jill. I grow rhubarb and have only made a colpue of crumbles this year. Its a great plant, lovely big leaves early in the season, and pretty much the first new thing to eat in the year. Your pie is picture perfect, and the pink pie plate sets it off beautifully. Did you eat it with custard, cream or ice cream?
