Welcome to a recipe that celebrates the vibrant flavors of spring and early summer: a truly delightful Gluten-Free & Dairy-Free Strawberry Rhubarb Pie. This pie is a masterpiece of balance, featuring a generous, luscious filling of fresh strawberries and tart rhubarb, perfectly nestled within a crisp, flaky, and wonderfully buttery gluten-free and grain-free crust. Every bite delivers a harmonious blend of sweet and tart, complemented by subtle spices, making it an irresistible dessert for any occasion. For those with dietary restrictions, this recipe is a dream come true, offering a completely dairy-free experience and easily adaptable to be fully vegan.
The arrival of rhubarb signals a cherished season for bakers and fruit lovers alike. Its distinctive tartness, when paired with the natural sweetness of ripe strawberries, creates a classic flavor combination that evokes warmth and nostalgia. For many, including myself, the anticipation of rhubarb season is palpable. After patiently waiting through the colder months, there’s nothing quite like the joy of seeing those beautiful pink and green stalks emerge, ready to be transformed into comforting desserts. This gluten-free strawberry rhubarb pie isn’t just a recipe; it’s an ode to seasonal baking, promising to become a new favorite in your repertoire of rhubarb recipes.
My quest for fresh rhubarb this year was quite the adventure! Living in San Diego, finding locally grown rhubarb can be a real challenge, unlike my previous experiences in Washington where farmers markets would be overflowing with it as early as February. This year, the season seemed to be delayed everywhere, leading to a mild panic that I might miss my window to create and share new rhubarb recipes. The thought of waiting another year for this beloved ingredient was almost unbearable!
I vividly recall the moment I finally stumbled upon it. During a routine grocery trip to Sprouts with my dad, I legitimately let out an audible gasp when I spotted the beautiful rhubarb stalks on the shelves. The sheer excitement caught the attention of a nearby produce attendant, who kindly asked if everything was alright. My enthusiastic reply? “Oh yes, sir, everything is *very* alright now!” It was a small victory, but one that paved the way for this incredibly delicious pie.
Of course, no baking journey is without its minor setbacks. My first attempt at this pie, after painstakingly weaving the intricate lattice crust, met an unfortunate fate when I accidentally bumped it with my oven mitt. While it was still absolutely delicious, I knew I could do better. The second round, thankfully, was a resounding success, proving that persistence pays off – especially when it comes to pie!
Crafting the Perfect Gluten-Free & Grain-Free Pie Crust
The foundation of any great pie is its crust, and this gluten-free, grain-free version is truly exceptional. It’s incredibly tender, flaky, and boasts a rich, buttery flavor that rivals traditional wheat-based crusts. This same reliable recipe is a staple in my Paleo Apple Pie, consistently delivering a fantastic texture and taste. The secret lies in the thoughtful combination of almond flour and tapioca flour, which together create a crust that is both delicate and substantial enough to hold a generous fruit filling.
Let’s delve into the key ingredients that make this crust so special:
- Almond Flour: This provides the primary structure and a rich, slightly nutty flavor. Using blanched, superfine almond flour will give you the best texture.
- Tapioca Flour (or Tapioca Starch): Essential for elasticity and tenderness in gluten-free baking. It helps to bind the dough and contributes to that desirable flaky texture. You can substitute cornstarch or arrowroot starch if tapioca flour isn’t available.
- Coconut Sugar: A touch of natural sweetness for the crust, balancing the tartness of the filling. Any granulated sweetener you prefer can be used here.
- Salt (Kosher or Sea Salt): A crucial ingredient that enhances all the other flavors.
- Egg: Acts as a binder and adds richness. For an egg-free option, a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) works beautifully.
- Butter: For that classic rich flavor and flaky texture. To keep the pie dairy-free, use a high-quality, cold, unsalted vegan butter alternative or virgin/refined coconut oil. Ensure your chosen vegan butter bakes well in crusts.
Working with gluten-free pie dough requires a slightly different approach than traditional crusts. Without the elasticity of gluten, the dough can be less pliable and more prone to breaking. However, this isn’t a flaw; it’s simply a characteristic to be mindful of. The beauty of gluten-free dough is that you don’t have to worry about overworking it. If it tears or breaks, you can easily press it back together without compromising the final texture. When forming the lattice, take your time and handle the strips gently. Chilling the strips briefly before weaving can significantly reduce breakage, making the process much smoother. Remember, even if your lattice isn’t perfectly symmetrical, the pie will still taste incredible, and homemade charm is always appreciated!
The Irresistible Strawberry Rhubarb Pie Filling
Now, let’s talk about the star of the show: the incredibly flavorful, perfectly balanced filling. The classic pairing of strawberries and rhubarb is a match made in culinary heaven. Sweet, juicy strawberries perfectly complement the vibrant, tangy bite of rhubarb, creating a complex flavor profile that requires minimal embellishment. It’s a testament to nature’s perfect pairings.
While the fruit is undeniably the hero, a few carefully selected ingredients elevate the filling from delicious to truly magnificent. Coconut sugar provides a natural, mellow sweetness that doesn’t overpower the fruit. Tapioca starch is crucial here; it acts as a thickening agent, ensuring that your pie slices hold their shape beautifully rather than becoming a messy puddle. Without it, the natural juices released by the fruit during baking would result in a very runny filling. Fresh lemon juice and zest add a bright, zesty counterpoint, enhancing the fruit’s natural acidity and adding depth. Finally, a touch of warm spices—cinnamon, nutmeg, and allspice—are incorporated. These spices are subtle, not dominant, simply adding a layer of cozy warmth and complexity that truly rounds out the flavor experience of this stunning pie. Each ingredient plays a vital role in creating a filling that is bursting with flavor and boasts a perfect consistency.
Making Your Strawberry Rhubarb Pie Vegan
Transforming this recipe into a fully vegan delight is surprisingly simple! The fruit filling is already naturally vegan, so the only adjustment needed is for the crust. Instead of the butter and egg called for in this recipe, simply swap in my dedicated gluten-free vegan pie crust recipe. You’ll need to prepare a double batch of that recipe to ensure you have enough dough for both the bottom crust and the beautiful lattice topping. The result will be a scrumptious, plant-based strawberry rhubarb pie that everyone can enjoy, regardless of dietary preferences.
Baking and Serving Tips
Achieving a perfectly baked pie involves a few key steps. Begin by preheating your oven accurately to ensure an even bake. The initial higher temperature helps to set the crust quickly, while reducing it allows the filling to cook through without burning the top. Keep an eye on your pie; if the crust starts to brown too quickly, loosely tent it with aluminum foil to protect it. Don’t rush the cooling process; allowing the pie to cool for at least an hour, or even longer, is essential for the filling to fully set. This ensures clean, beautiful slices. This pie is fantastic served warm, perhaps with a scoop of dairy-free vanilla ice cream or a dollop of whipped coconut cream for an extra treat. Leftovers should be stored in the refrigerator and can be enjoyed chilled or gently reheated.
Why Rhubarb is a Seasonal Gem
Rhubarb, often mistaken for a fruit, is botanically a vegetable, but its culinary use firmly places it in the dessert category. Its striking red and green stalks are visually appealing, hinting at the delightful tartness within. Rhubarb is particularly cherished for its unique flavor profile, which brightens and adds complexity to sweet dishes. It’s a good source of vitamins K and C, as well as dietary fiber. Its seasonal availability makes it a highly anticipated ingredient, encouraging us to embrace the fleeting moments of spring and early summer in our kitchens. Enjoying rhubarb pie is not just about the taste; it’s about celebrating the bounty of the season and the simple pleasures of homemade treats.
More Rhubarb Recipes to Explore
If you’ve fallen in love with the magic of rhubarb through this pie, you’re in for a treat! There are so many wonderful ways to incorporate this unique ingredient into your baking. From jams to bars to crisps, rhubarb’s versatile flavor shines in countless desserts. Here are a few more delicious gluten-free and dairy-free rhubarb recipes to inspire your next baking adventure:
- Strawberry Rhubarb Chia Jam (Paleo + Vegan)
- Raspberry Rhubarb Almond Bars (Paleo)
- Berry Rhubarb Pie
- Strawberry Rhubarb Crisp (Paleo, Gluten Free + Vegan)
Rachel Conners
Gluten-Free Strawberry Rhubarb Pie
This Gluten-Free Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling. Dairy-free, and vegan optional.
Pin Recipe
Prep Time: 1 hr 30 mins
Cook Time: 1 hr 15 mins
Total Time: 2 hrs 45 mins
Servings: 1 (9″ pie)
Ingredients
For the crust
- 3 cups (288g) blanched almond flour
- 1 cup (113g) tapioca flour
- 2 tablespoons coconut sugar
- ½ teaspoon kosher salt
- ¾ cup unsalted butter (or dairy-free butter alternative/coconut oil)
- 1 large egg, cold (or 1 flax egg for vegan)
For the filling
- 3 cups fresh red rhubarb, chopped into 1″ pieces
- 3 cups fresh strawberries, de-stemmed, washed and quartered
- ⅔ cup coconut sugar
- 3 tablespoons tapioca starch
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg white, beaten with 1 tablespoon water (or dairy-free milk to keep vegan, for brushing)
Instructions
- Combine the almond flour, tapioca flour, coconut sugar, salt, and cold butter (or vegan butter/coconut oil) in a food processor, or use a pastry blender in a large bowl. Pulse or blend until the mixture resembles coarse meal.
- In a small bowl, whisk the egg (or flax egg) and then add it to the dry ingredients. Pulse or mix again until the dough comes together. If mixing by hand, you may need to use your hands to fully bring the dough together.
- Divide the dough into two equal pieces and gently form each into a flat, round disc. Wrap each dough disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight, to chill thoroughly.
- When you are ready to bake, preheat your oven to 425°F (220°C).
- Roll out one chilled dough disc between two sheets of parchment paper or on a silicone baking mat into a 12-inch circle. Carefully transfer the dough into a 9-inch pie dish (not deep dish). If the dough breaks, don’t worry—simply press it back into place and repair any cracks. Place the pie crust in the freezer while you prepare the filling.
- In a large bowl, combine the chopped rhubarb, quartered strawberries, coconut sugar, tapioca starch, lemon zest, lemon juice, cinnamon, nutmeg, allspice, salt, and vanilla extract. Mix everything together until well combined. Pour the fruit filling into the chilled pie crust.
- Roll out the second round of dough between two sheets of parchment paper or on a silicone baking mat, again into a 12-inch circle. Use a pizza cutter or a sharp knife to cut the dough into even ¾-inch strips (you can adjust the width for your preferred look). For easier handling and to prevent breakage, I recommend chilling these cut strips in the refrigerator for about 10 minutes. Use your chilled dough strips to create a lattice crust over the pie. Be extra gentle when handling the strips, as gluten-free dough is more fragile. If a strip breaks, just press it back into place; it will be almost unnoticeable once baked.
- Using a silicone pastry brush, gently brush the lattice crust with the beaten egg white and water mixture (or dairy-free milk for a vegan option).
- Place the pie on a baking sheet to catch any drips and bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 50-60 minutes, or until the pie’s top is golden brown and the filling is visibly bubbling. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
- Allow the pie to cool for at least 1 hour before slicing and serving. This is crucial for the filling to set properly. Serve warm or chilled. Store any leftover pie in the refrigerator.