Gluten-Free Rhubarb Pie

Kyra Williams

by | Updated: June 23rd, 2022

As Carl Sagan said, “If you want to make a rhubarb pie from scratch, first you have to create the universe.” Lucky for us, the universe is up and running and we get to reap the rewards along with the rhubarb. But while rhubarb exists in the universe, it’s not around all year, so grab it when you can and bake a pie!

This recipe makes a sweet pastry crust with naturally gluten-free buckwheat flour, cornmeal and coconut sugar. The filling combines cinnamon, cardamom and vanilla with sweet-tart rhubarb, coconut sugar and lemon zest. Are you a rhubarb pie purist, preferring to enjoy its distinct flavor as is? Or do you like to sweeten it under a cloud of ice cream or whipped cream? We suggest trying it both ways to find out.

Gluten-Free Rhubarb Pie in Pie Plate on Checkered Napkin with Hearts on It Next to Stalk and Leaf of Rhubarb |

Gluten-Free Rhubarb Pie in Pie Plate on Checkered Napkin with Hearts on It Next to Stalk and Leaf of Rhubarb |
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Gluten-Free Rhubarb Pie

Prep Time 20 minutes
Cook Time 1 hour
Chill Time 2 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 222 kcal
Author Kyra Williams





  1. Cut butter into cubes and place in freezer.
  2. In food processor, pulse together flour, cornmeal, sugar and salt until well mixed.
  3. Add butter cubes and pulse until mixture forms small (pea-size) clumps.
  4. In small bowl, whisk together egg yolks and 1 Tbsp. ice water.
  5. Pour egg mixture into dry mix and pulse until dough holds together, adding second tablespoon of ice water if necessary.
  6. Gather dough, place on clean, dry surface and knead briefly to smooth out.
  7. On work surface covered in flour, pat and press into circle about 1-inch thick, wrap in parchment paper and refrigerate for two hours, or up to two days.
  8. Preheat oven to 425 degrees F.
  9. In 9-inch pie plate, place crust and shape to fill plate.
  10. In large bowl, mix together all filling ingredients.
  11. Pour filling into chilled pie crust in dish.
  12. Bake for 15 minutes. Reduce oven temperature to 350 degrees F. and bake for 45-50 minutes, until crust is golden.
  13. Cool 30 minutes before serving.

Recipe Notes

Get the ingredients you need to bake this pie!

Nutrition Facts
Gluten-Free Rhubarb Pie
Amount Per Serving
Calories 222 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 48mg16%
Sodium 155mg6%
Potassium 269mg8%
Carbohydrates 32g11%
Fiber 3g12%
Sugar 11g12%
Protein 3g6%
Vitamin A 373IU7%
Vitamin C 5mg6%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Kyra Williams

Kyra Williams hasn’t always been fit. She used to be quite the opposite, in fact. During her college years, she lived on pizza and beer and packed on an unhealthy amount of pounds, due to total inactivity. One day, something clicked, and Kyra knew it was time to lose the weight. Since that time, she’s fallen so in love with fitness that she’s made it her life’s work to help others to make the changes they need to become fit, active and healthy. Kyra is a self-employed, NASM-certified online personal trainer and nutrition expert, Crossfit Level One Trainer, USA Weightlifting and USA Powerlifting Coach, and she’s helped women all over the world through her online training services and training programs. For more info or to connect with Kyra, visit