Glazed Rhubarb Pie that’s Easy Enough to Enjoy Year Round

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I don’t know about your dad, but my dad’s favorite dessert is pie. Scott likes pie, too, as does my father-in-law. For Father’s Day this year Katherine and I decided to feature Dairy-Free Rhubarb Pie. She makes this delicious pie year round with frozen rhubarb, but it is especially good right now when rhubarb is fresh.

Dairy-Free Rhubarb Pie Recipe - with easy press-in oil pie crust and cobbled topping. Delicious glaze contrasts tart rhubarb. Also vegan, egg-free, nut-free, and soy-free.

Glazed Rhubarb Pie that’s Easily Dairy-Free and Delicious

Katherine makes this Rhubarb Pie with different crust recipes or sometimes with dairy-free store bought crust. Today we’re featuring an easy “push in” pie crust recipe that’s adapted from Family Feasts for $75 a Week and Go Dairy Free: The Guide and Cookbook.

The original pie crust recipes are meant for making an easy bottom crust in the pan. Katherine made an additional batch of crust in a separate bowl, then placed it in pieces on top of the pie for an easy “cobbled” top crust.

The rhubarb filling and pie glaze are adapted from the rhubarb pie recipe in The Fannie Farmer Cookbook. The glaze helps balance out the tartness of the rhubarb. If you don’t have enough rhubarb, you can add strawberries for a strawberry rhubarb pie.

Dairy-Free Rhubarb Pie Recipe - with easy press-in oil pie crust and cobbled topping. Delicious glaze contrasts tart rhubarb. Also vegan, egg-free, nut-free, and soy-free.

Kids Can Cook Tips

Kids can mix and press in the bottom crust and piece together the top crust. This crust recipe will not become tough from over handling. Children can also learn knife skills chopping the rhubarb. Brushing on the glaze is a fun job, too. Just be careful of the hot pie pan.

Dairy-Free Rhubarb Pie Recipe - with easy press-in oil pie crust and cobbled topping. Delicious glaze contrasts tart rhubarb. Also vegan, egg-free, nut-free, and soy-free.

Special Diet Notes: Dairy-Free Rhubarb Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

Dairy-Free Rhubarb Pie
 
Prep time
Cook time
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If it's easier for you, you can mix all of the pie crust ingredients in one bowl, and divide them in half - using half for the bottom crust and half for the topping. Mixing them separately seems to be easier and more fun for my kids.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 to 12 servings
Ingredients
Dairy-Free Double Pie Crust
  • 3 cups all-purpose flour, divided
  • 4 tablespoons sugar, divided
  • 2 teaspoons salt, divided
  • 1 cup oil, divided (see Oil Note below)
  • 4 tablespoons dairy-free milk beverage, divided
Rhubarb Pie Filling & Glaze
  • 1¼ cups sugar
  • ¼ cup flour
  • ⅛ teaspoon salt
  • 4 cups small rhubarb slices
  • 2 tablespoons dairy-free buttery spread (we used Smart Balance)
  • ½ cup powdered confectioners’ sugar
  • 1 tablespoon water
Instructions
Dairy-Free Double Pie Crust
  1. Place half the flour, sugar, and salt in a large pie pan, and whisk to combine.
  2. Place the remaining half of the flour, sugar, and salt in a medium bowl, and whisk to combine.
  3. Add half the oil and milk to each batch of flour mixture, and mix until soft dough forms.
  4. Evenly press the pie pan dough into the bottom and up the sides of the pan with your fingers.
  5. Press the pie crust mixture in the bowl into small, flat circles.
  6. Set aside while you make the filling.
Rhubarb Pie Filling & Glaze
  1. Preheat your oven to 425°F.
  2. In a large mixing bowl, whisk together the sugar, flour, and salt.
  3. Add the rhubarb pieces and toss until well combined.
  4. Pile the rhubarb filling into the pie crust.
  5. Dot the top with the dairy-free buttery spread.
  6. Place the pie dough circles on the pie, covering the top.
  7. Crimp the top and bottom pie crust edges together.
  8. Bake the pie for 10 minutes.
  9. Reduce the heat to 350°F and bake for another 30 to 40 minutes, or until the crust is browned.
  10. While the pie bakes, whisk together the powdered sugar and water in a small bowl to make a smooth glaze.
  11. Immediately after removing the pie from the oven, brush the top with the glaze.
Notes
Oil Note: Sarah uses vegetable oil, but you can use your favorite baking oil.

High Altitude & Dry Climate Adjustment: If you are baking in a very dry climate or at high altitude (above 3000 feet) reduce the oil to ⅔ cup, and use ¼ cup + 2 tablespoons milk beverage, or as needed to get soft, workable dough.

More Dairy-Free Rhubarb Desserts

Rhubarb Ice Cream Cake

Dairy-free Rhubarb Ice Cream Cake - a contest-winning vegan frozen dessert recipe

Apple Rhubarb Turnovers

Apple Rhubarb Turnovers Recipe - Easy, Quick, Dairy-Free, Nut-Free and Vegan Optional

Rhubarb Strawberry Apple Crisp

Rhubarb Strawberry Apple Crisp Recipe (dairy-free and vegan)

For More Dairy-Free Everyday Recipes, Get Go Dairy Free!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

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