Delightfully Gluten & Dairy Free Rhubarb Custard Pie
Wondering what to make with all that rhubarb this summer? Something delicious and creamy, that’s what! Rhubarb can be super tart, but this recipe is a wonderful compliment of tart and luscious. Sans dairy, of course! This Rhubarb Custard Pie is gluten and dairy-free, and the best part is, no one will know it!
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A perfect summer dessert
A few years ago, I stumble upon a recipe for a Rhubarb Custard Pie and it looked so tasty. However, I had recently went gluten-free. I have been lactose intolerant since middle school.
So, I looked at the recipe and thought, “There has to be a way to make this without gluten and dairy…”
Luckily, there is!
If you’re like me, you love a good creamy, sweet dessert! However, usually making things dairy free can be tricky. So, you will find a step by step guide that will trick even the pickiest eater. (Ah-hem, my husband.)
Rhubarb Custard pie
Moreover, this pie is the perfect treat to serve guests. The recipe is an awesome whip together dessert. You have pie in an hour and a half! Thus, I have been making this Rhubarb Custard Pie recipe for guests ever since.
I love that they don’t notice the difference.
Usually, if I find a recipe that is gluten and dairy-free, people who normally eat gluten and dairy can tell right away because the texture is off or the flavored is impaired. So, this Rhubarb Custard Pie recipe is a home run!
Rhubarb Custard Pie Recipe
When we first moved into our current house, there was snow on the ground. By summer, I realized we had rhubarb growing in the backyard. I was so excited!
My parents had rhubarb growing up, so we made a lot of rhubarb desserts at our house.
Most Amazing Rhubarb Custard Pie
Ingredients
- 1 uncooked gluten free pie crust
- 3 cups raw or thawed, drained and dried rhubarb medium pieces
- 1 ¼ cup sugar
- 3 eggs beaten
- 1 cup full fat unsweetened coconut milk use fat off top first
- 3 tbsp gluten free flour
- ½ tsp gluten free vanilla
- ½ tsp salt
Instructions
- Preheat oven to 400°F
- Put rhubarb in uncooked pie shell.
- In a mixing bowl, mix the remaining ingredients.
- Pour over rhubarb in pie shell.
- Bake 10 minutes, then reduce heat to 350°F and bake for an additional 40-50 minutes. Or until a knife comes out clean.
- Let the pie cool completely before serving. Store in refrigerator for up to 4 days.
Notes
If you are using frozen rhubarb, you can thaw it, drain it and pat it dry. Add it to your uncooked pie crust and add an extra tablespoon of your favorite gluten-free flour.
Pie Crust: I really love both a flakey gluten-free pie crust or a gluten-free graham cracker crust. They both offer different wonderful textures to the Rhubarb Custard Pie. Normally, I use a graham cracker crust, just because they are easier to find at our grocery store.
If you are using a flakey dough crust for your rhubarb pie, you will want to add tin foil to the edges after about 20 minutes of cooking. Or a pie crust protector shield (pictured above). Then, it won’t over brown.
In addition, you can find my Strawberry Rhubarb Oatmeal Bake recipe for a great make-ahead breakfast!
Conclusion
Desserts that easily be made gluten and dairy-free are such a rewarding treat! Plus, this Rhubarb Custard Pie will trick all your guests while keeping sensitive tummies happy.
So, enjoy this summery treat – all year round!
Enjoy This? Share it, so you don’t lose the recipe!
I would love to try this recipe. You say use the fat off the top first from the coconut milk. Do you mean that you have to put the cans in the fridge overnight to get the cream part only and not the liquid? I also have a can of coconut cream – so I could use that.
Hello Christine! I do not chill my coconut milk beforehand… I just grab the fatty thick part of the coconut milk that separates in the can, or you can use coconut cream. Either way!! Enjoy 🙂
Thanks, Jenna.