Gluten-Free Strawberry Rhubarb Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free and grain-free pie with a crisp almond flour crust filled with fresh strawberries and rhubarb balanced with warm spices. The filling is lightly sweet and tart, making for a fruit-forward dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3 cups 288g blanched almond flour
- 1 cup 113g tapioca flour
- 2 tablespoons coconut sugar
- ½ teaspoon kosher salt
- ¾ cup unsalted butter
- 1 large egg (cold)
- 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)
At a glance
PER SERVING · TIME 165M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 1h 15m
- Sodium
- 1617mg
- Total sugar
- 189g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1992mg
- Calcium
- 1160mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 1617MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.