This is the BEST Gluten Free Strawberry Rhubarb Pie filled with sweet strawberries and tart rhubarb in a buttery, flaky crust.
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The only time I ever remember having rhubarb in my life was mixed in a store bought yogurt with strawberries. I liked it, but I don't know if that was the best representation of rhubarb for a first timer.
Growing up in the southernmost part of Virginia, rhubarb wasn't something that was offered in stores or locally grown. In fact, it's still very hard to get your hands on around here. But when a few people asked me last year if I had any recipes using rhubarb, I made a mental note to go on a scavenger hunt when the season rolled around again. And here we are, into another rhubarb season, and my scavenger hunt was successful! I baked my first ever dessert with rhubarb and it was delicious!! I loved the sweet/tart combo of this pie, so I'm sharing it with you now.
here's what you'll need
- Gluten free pie crust - if you haven't yet tried my gluten free pie crust, PLEASE try it. You will NOT be disappointed! It rolls out like a dream, but the best part? It's flaky as heck and so buttery and delicious.
- Strawberries - it's best to use fresh strawberries for this pie. Strawberries are full of water and when they're frozen, they're even more watery.
- Rhubarb - try to find fresh stalks if you can, but from my research you apparently can use frozen rhubarb with the same results. I would thaw them first, toss any liquid that accumulates, and then proceed with the recipe as instructed.
- Orange zest - I found I really LOVE a little bit of orange zest thrown into the filling for a bright flavor. You can leave it out or use lemon zest instead.
let's make strawberry rhubarb pie!
Saute rhubarb in butter until soft. Add brown sugar, cream, vanilla, orange zest, and a pinch of salt. Stir and continue to cook just until the sugar has melted.
Remove rhubarb from the heat and pour it over sliced strawberries in a large bowl. Add tapioca starch and stir to fully combine. Allow to cool completely.
Roll out half the pie crust dough and place it into a 9-inch pie plate, allowing any excess to overhang on the sides. Chill for 20 minutes. Roll out second half of the pie crust dough into a rectangle that's at least 11 inches in length by 9 inches wide. Cut strips of dough from rectangle. I like thick (roughly one inch) strips of dough for this particular pie, but make them any size you'd like.
Preheat the oven to 350 degrees F. Remove the lined pie plate from the refrigerator and carefully fill it with the cooled down filling. Weave the dough strips over the filling, forming a lattice top.
Combine egg with one tablespoon of water and a pinch of salt and whisk fully. Brush onto lattice crust and sprinkle with demerara or sparkling sugar. Bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbling up through the holes in the lattice.
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Strawberry Rhubarb Pie FAQs
You can use frozen rhubarb, but I would stick with fresh strawberries as frozen strawberries are loaded with extra water.
It can be kept at room temperature for up to 3-4 days. It can also be frozen both before and after baking. To freeze before baking, wrap in plastic wrap and then in foil. Bake directly from frozen, adding 20-30 minutes to the baking time.
Yes, you can substitute with either cornstarch or arrowroot starch.
more gluten free strawberry desserts
- Fresh Strawberry Pie
- Strawberry Angel Food Cake
- Strawberry Lush
- Milk Chocolate Ganache Strawberries
- Eton Mess (A Naturally Gluten Free Dessert)
- Fresh Berry Pie
- Pavlova (A Naturally Gluten Free Dessert)
- Trifle Recipe
- Easy Frozen Berries with Hot White Chocolate
If you've never had rhubarb, you really need to try it in this Gluten Free Strawberry Rhubarb Pie. Sweet strawberries and tart rhubarb are a match made in heaven!
Gluten Free Strawberry Rhubarb Pie
Ingredients
Filling
- 4 tbsp (56g) butter
- 1 lb (454g) rhubarb, chopped into ½-inch slices
- 1 cup (220g) firmly packed brown sugar
- ¼ cup (60g) heavy cream
- 1 tablespoon vanilla extract
- zest of one orange
- ¼ cup (40g) tapioca starch (cornstarch or arrowroot starch may be substituted)
- 2 lbs (908g) strawberries, hulled and sliced
Crust
- 1 recipe Gluten Free Pie Crust Recipe
- egg wash, for brushing onto crust (one egg whisked with one tablespoon of water and a pinch of salt)
- turbinado, demerara, or sparkling sugar, for sprinkling (optional)
Instructions
Make the filling
- In a large saute pan, melt the butter over medium heat and add the sliced rhubarb. Saute until softened, about 5 minutes. Add the brown sugar, cream, vanilla extract, and orange zest and stir until the sugar melts completely and the mixture is bubbly.
- Remove from the heat and pour over the strawberries in a large bowl. Add the tapioca starch and toss to coat well. Set aside to cool completely.
For the crust
- Preheat the oven to 350°F. Roll out one half of the dough into a round at least 11 inches in diameter and transfer to a 9-inch pie plate. Allow the edges to hang over the sides and refrigerate for 20 minutes.
Assemble
- Roll out the remaining half of the dough into a rough rectangle that's about 11 inches long by 8-10 inches wide. Cut out 8-10 strips of dough that are about one inch wide each.
- Pour the filling mixture into the chilled pie shell and even out the top. Weave the dough strips over the filling into a lattice pattern.
- Brush the lattice with the egg wash and sprinkle with turbinado, demerara, or sparkling sugar.
- Bake the pie for 50-55 minutes, or until the filling is bubbling between the lattice and the crust has browned.
Notes
Recipe inspired and adapted by Gesine Prado's Strawberry Rhubarb Lattice Crumble Pie in Pie it Forward.
Sheryl says
Best GF pie crust Ive ever made and I’ve been trying for 15 years since my husband went GF - I cut the sugar in half because my husband doesn’t like desserts too sweet and the flavor is great but the filling didn’t thicken- it bubbled a little and the crust was getting too dark even though I put foil on top as it browned - do you think it could be the decreased sugar or next time just cook it longer and foil the top earlier ? I will definitely try your other recipes!
Kim says
Yes, it most likely was the decreased sugar. You could try to also decrease the cream by 2 tbsp (30g) if you want to continue to decrease the sugar. That might work.
Savannah says
Hello 🙂 Wondering if you have any tips/tricks for using frozen rhubarb? Thanks!
Kim says
I have to be honest. When I made this pie, it was the first time I'd ever used rhubarb for ANYTHING! I don't know much about it, unfortunately, but maybe this will help: https://www.marthastewart.com/1063796/how-store-rhubarb#:~:text=You%20can%20use%20frozen%20rhubarb,few%20hours%20if%20you%20wish.
Gillie says
Oh! If only I had your recipe before I made a rhubarb pie so terrible it went right into the trash. So, now off to hunt for more rhubarb. I love the tartness so much that I eat it like celery. I’m rating this pie a 5 because I’ve not had a recipe of yours that didn’t work, or tasted anything but sublime.
Kim says
Awe, you're so sweet, Gillie! Thank you for always following along with me and trying so many of my recipes 🥰🥰🥰 My husband grew up with rhubarb and said they used to dip the ends in sugar and just walk around gnawing on the stalks as kids 😂