Gluten-free Strawberry Rhubarb Pie with Crumb Topping



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Gluten-free Strawberry Rhubarb Pie with Crumb Topping

This recipe was supposed to post while I was away last week, and for some reason it didn’t!

My Mom has recently had to make some big changes in her diet, and has had to cut out gluten among other things. It was her birthday at the end of May, and I know that she LOVES rhubarb. Even though I’ve never been crazy about it myself, I decided that since rhubarb season was just starting, the best thing to do would be to bake her a pie that she could still actually eat given all of her new dietary restrictions! That’s where this recipe comes in (one that I actually ended up really liking myself, go figure!) – it’s tart, sweet, nutty, cinnamon-y and crunchy with a delicious gluten-free crust. All the deliciousness with a little bit of the guilt cut out 😉 Now if you’re not gluten-free, you can definitely prepare this pie with regular flours, and if you’re not too keen on having to make your own crust you can definitely use store bought as well. Given that I was giving this pie as a special gift (and had my daughter helping me out) I decided that we’d do the whole shebang. If that’s not your style, feel free to adapt this recipe as you see fit!!


Gluten-free Crumb-Topped Strawberry Rhubarb Pie

Makes 1 9-inch Pie


Pie Crust:

– 1 cup gluten-free cake and pastry flour

– 1/8 teaspoon sea salt

– 1/3 cup unsalted butter, chilled

– 2 tablespoons cold water

Strawberry Rhubarb Filling:

– 1 cup white sugar

– 1/8 cup pure maple syrup

– 1/3 cup gluten-free all-purpose flour

– 1 teaspoon cinnamon

– 1/4 teaspoon nutmeg

– 1 1/2 cups rhubarb, sliced about 1/2 inch thick

– 1 1/2 cups strawberries, sliced

– 1/3 cup chopped pecans (optional)

Crumb Topping:

– 1 cup gluten-free all-purpose flour

– 2/3 cup white sugar

– 1/3 cup unsalted butter, chilled

1) Preheat your oven to 400 degrees and whisk flour and salt for crust in a bowl.

2) Cut unsalted butter into the flour mixture with a pastry cutter (or two forks) until it resembles coarse crumbs. Add the cold water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball and roll out into a 12 inch circle on a floured surface. It will be thin!

3) Gently fold the dough into quarters and lay into your 9 inch pie dish. Unfold the dough and center the crust in the pie dish. Trim the crust, leaving about half an inch of overhang and pinch or crimp the edges. Put the crust into the fridge while you prepare the filling.

4) In a medium sized bowl combine the sugar, maple syrup, gluten-free flour, cinnamon and nutmeg. Mix in the rhubarb and strawberries and pour into your refrigerated pie crust. Sprinkle the top with chopped pecans (if using).

5) Prepare the crumble by combining gluten-free flour, with sugar in a medium sized bowl. Cut in butter with a pastry cutter or two forks until the mixture is crumbly. Sprinkle evenly over the top of the pie filling (you may have extra left over depending upon how much crumb you would like your pie to have).

6) Cover the edges of the pie crust with aluminum foil so it does not over-brown during baking. Bake the pie in your preheated oven for about 50-60 minutes, or until the crumb topping is golden brown and the filling bubbles around the edges. In the last 10 minutes of baking, remove the aluminum foil from the crust.

7) Allow the pie to cool in the tray until just warm, and serve!


Gluten-free Strawberry Rhubarb Pie with Crumb Topping


Happy eating! Xo

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