Healthy Rhubarb Protein Pie Recipe
Craving pie but don’t want to derail your fitness goals? This Healthy Rhubarb Protein Pie strikes the perfect balance between indulgence and nutrition. With a lightly sweetened rhubarb filling, a wholesome oat crust, and a boost of protein from Greek yogurt and vanilla protein powder, this pie is a game-changer for clean eaters, athletes, and health-conscious dessert lovers alike.
Rhubarb’s natural tartness makes it the star of many springtime desserts. However, most rhubarb pies are loaded with sugar and lack nutritional value. That’s where this fitness-friendly version stands out. By using natural sweeteners and high-protein ingredients, you get a delicious treat that also supports muscle recovery and keeps blood sugar levels stable.
Let’s dive into how you can make this healthy rhubarb protein pie from scratch—with simple ingredients and fitness in mind.
Ingredients
For the Whole Grain Crust:
- 1 ½ cups oat flour (or whole wheat flour)
- ¼ cup melted coconut oil or light butter
- 1 large egg
- 1 tablespoon maple syrup or honey
- 1–2 tablespoons cold water (as needed)
- Pinch of sea salt
For the Protein-Packed Rhubarb Filling:
- 3 cups chopped fresh rhubarb (about ½-inch pieces)
- 1 scoop vanilla whey or plant-based protein powder
- ½ cup nonfat plain Greek yogurt
- ¼ cup maple syrup, honey, or stevia to taste
- 2 tablespoons chia seeds (optional for fiber and thickening)
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot starch or cornstarch
- 2 tablespoons water (for thickening)
Optional Oat Crumble Topping:
- ¼ cup rolled oats
- 2 tablespoons almond flour
- 1 tablespoon melted coconut oil
- 1 teaspoon cinnamon
- 1 teaspoon honey or maple syrup
Step-by-Step Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine oat flour and a pinch of sea salt. Mix in the melted coconut oil until the mixture becomes crumbly. Crack in the egg and add the maple syrup. Stir everything until a soft dough forms. If it feels dry, add a tablespoon of cold water at a time until the dough holds together.
Now, press the dough evenly into a 9-inch pie dish. Use your fingers or the back of a spoon to press it up the sides and across the bottom. Prick the base with a fork to prevent bubbling. Pre-bake the crust for 10 minutes. Then remove it from the oven and let it cool slightly while you prepare the filling.
Step 2: Make the Rhubarb Protein Filling
While the crust bakes, place the chopped rhubarb in a saucepan over medium heat. Add 2 tablespoons of water and your chosen sweetener (maple syrup, honey, or stevia). Stir frequently and let the mixture simmer for about 7 minutes, or until the rhubarb softens and breaks down slightly.
Once the rhubarb is tender, remove the pan from the heat. Stir in the vanilla extract and chia seeds if using. Let it cool for 2–3 minutes before mixing in the protein powder and Greek yogurt. In a small cup, dissolve the arrowroot starch in 2 tablespoons of cold water, then stir that into the filling. This will help the filling thicken as it bakes.
Make sure everything is well combined, and give it a quick taste. Add more sweetener if you prefer a slightly sweeter pie, but remember rhubarb’s natural tang is part of its charm.
Step 3: Assemble and Bake the Pie
Pour the rhubarb filling into your pre-baked pie crust and spread it out evenly with a spatula. If you want to add a crumble topping, mix the oats, almond flour, cinnamon, honey, and melted coconut oil in a small bowl. Sprinkle it over the top of the pie.
Now bake the pie at 350°F (175°C) for another 22–25 minutes, or until the center is set and the edges of the crust are lightly golden. The topping, if used, should be lightly toasted.
Step 4: Cool and Serve
Let the pie cool completely before slicing. This is crucial! The filling continues to set as it cools, and cutting it too early may make it runny. Once cooled, slice and serve with a dollop of Greek yogurt or a scoop of your favorite high-protein ice cream for an extra boost.
You can store leftovers in the fridge for up to 4 days. It tastes even better the next day once the flavors fully settle.
Nutrition Facts (per 1 slice, based on 8 slices)
| Nutrient | Amount |
|---|---|
| Calories | 185 kcal |
| Protein | 11 g |
| Carbohydrates | 19 g |
| Sugars | 6 g (natural) |
| Fiber | 4 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Sodium | 60 mg |
Nutrition values may vary based on exact brands and ingredients used.
Final Thoughts
This Healthy Rhubarb Protein Pie delivers big on flavor without sacrificing your fitness goals. It’s the perfect dessert for spring and summer, giving you all the satisfaction of traditional pie, minus the sugar crash. Whether you’re prepping for a clean eating challenge, tracking macros, or just love nutrient-dense desserts, this pie belongs in your meal plan.
You don’t have to skip dessert—just make it smarter.
