Gluten-Free Classic Rhubarb Pie
Indulge in the tangy sweetness of this Gluten-Free Classic Rhubarb Pie, a timeless dessert made accessible for gluten-free diets. Featuring a buttery, flaky crust crafted from gluten-free all-purpose flour and xanthan gum, this pie is the perfect balance of tender and crisp. The filling highlights the natural tartness of fresh rhubarb, sweetened with granulated sugar and elevated by hints of vanilla and bright lemon zest. Simple yet elegant, this homemade treat is crowned with a golden egg-wash finish that will impress any guest. Whether served warm with a scoop of vanilla ice cream or enjoyed chilled, this pie delivers nostalgia and comfort without compromise. Perfect for spring gatherings or family dinners, it's a delightful way to celebrate seasonal produce and gluten-free baking mastery!
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Recipe Information
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
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, salt, and 2 tablespoons of granulated sugar.
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.
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.
Preheat the oven to 425°F (220°C).
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.
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.
Pour the rhubarb filling into the prepared pie crust.
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.
Brush the top of the pie with beaten egg for a golden finish.
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.
Allow the pie to cool completely before serving to ensure the filling sets properly. Enjoy your gluten-free rhubarb pie!
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 555.3 g | 202% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 236.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 866 mg | 67% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2701 mg | 57% | |
*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.
