Rhubarb Cottage Pie: A Gluten Free Recipe

by Joanne on June 4, 2012

While Ted has been triathlon-ing and swimming, I’ve been running. Shane hasn’t been with me. He is having 2 weeks off due to a sore shoulder from too much Frisbee playing. 

My long run last week was 14 miles which included 2 miles of running uphill. It was tough and yes, I had to walk, but made good time in the end.

Drills were on Sunday which were an assortment of skips, straights and curves, finishing with 4 x 100 meter sprints.

Monday (today) was a 75 minute run for 8 1/2 miles. Everything felt good and I maintained goal pace. Took on a one mile hill in the beginning then decided I was into a flat course so ran around the parks.  I just LOVE that it’s light out so early. Without Shane, early morning light is a saving grace. Pretty creepy running alone in the dark.

What to do with Rhubarb

I’ve never appreciated the tart taste of rhubarb.  In fact, I’m being kind by saying “tart” instead of down right cheek sucking sour. When my sister gave us a huge bag of the fresh vegetable (and it IS a vegetable, not a fruit), I gave her a very lame “thanks”.

Determined to use the gift of food and not let it go to waste, I decided to experiment by making one of my favorite sweet treats, a crust-less pie.  As I peered into the fridge and cupboards wondering what to add to such an acidic ingredient, I decided on some fat free cottage cheese (an alkaline forming food).  The result? Well read on and find out.


Rhubarb Cottage Pie – to serve 8


  • 4 cups diced rhubarb
  • 3 eggs
  • 1 cup sugar
  • 1 TBS vanilla
  • 16 oz Fat Free cottage cheese (you can use reduced fat or whole fat if you wish)
  • 1/4 cup a gluten free flour such as brown rice flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 cup chopped/sliced nuts – optional

Preheat oven to 350 F and spray a 10” spring form pan with non-stick spray.

Spread the rhubarb on the bottom of the pan.


Beat the eggs with the sugar until light yellow color.  Add the vanilla and cottage cheese and beat a little more.

Mix the flour with the salt and baking powder then blend into the egg-sugar mixture..  Pour over the top of the rhubarb.


Sprinkle with nuts if using, place pan on a thin piece of foil and bake for 1 hour.


The result: 


A very soft, moist, delicate pie which  – are you ready for this – tastes like pineapple.  It’s really good. Not overly sweet, tart or over powering in any way.


*Rhubarb Cottage Pie topped with Stewed Rhubarb (recipe to follow).

You know what?  I think I found a recipe for rhubarb that I really, REALLY like.

What’s your favorite rhubarb recipe? Ever use it in a savory dish and NOT a dessert?

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  • At 2012.06.04 18:59, CJ at Food Stories said:

    I don’t know if I’ve ever had rhubarb before but this looks so great 🙂

    • At 2012.06.05 08:35, Joanne said:

      Thanks. It was so good AND light tasting.

      • At 2012.06.05 08:03, Ali @ Peaches and Football said:

        I remember when we first grew rhubarb in our garden growing up. Mom said she was going to make a crumble with it – and we kids were all so horrified that she’d make a dessert out of pinkish celery-looking stalks. But it turned out so good, sweet with a custardy quality. I was a huge fan. What flour do you use to make it gluten-free?

        But I have yet to make anything savory with it.

        • At 2012.06.05 08:35, Joanne said:

          Thanks for the reminder Ali. I corrected the ingredients to reflect brown rice flour.

          • At 2012.06.05 18:02, claudia @whats cookin italian cuisine said:

            Hi Joanne it’s nice to hear from you! I am afraid you have made something here I would love to try and never had any of… can you believe I never had Rhubarb? Well its true. I would love to try this sometime.. it really looks delicious. Have a fun summer hope all is well.. I came up there for three days.. fast trip. Had horrible food at Cavallo’s never again! Terrible service too. The Franklin Hotel redeemed me in Rome best Italian food I had up there.. try it sometime! the pastry alone is worth the trip!

            • At 2012.06.05 20:48, myfudo said:

              Oh gee! I thought it is fruit, all the while…LOL! Anyway, thanks for the recipe. I will definitely try. I love using rhubarb.

              • At 2012.06.06 16:15, Sarah said:

                Yummy! That sounds pretty cool, it must be very delicious! Thanks for posting the recipe as well, I think I’m going to give it a try this weekend.

                • […] More Rhubarb.  Remember the Rhubarb Cottage Pie? Well this is the next Rhubarb recipe and my all time favorite.  I use the stewed rhubarb to top […]

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