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Healthy rhubarb protein pie with oat crust and creamy rhubarb filling served on a plate.

Healthy Rhubarb Protein Pie

A healthy rhubarb protein pie with a rustic oat flour crust, creamy protein filling, juicy rhubarb chunks, and a light oat crumble topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert, Snack
Cuisine American (healthy / fitness-oriented)
Servings 8 slices
Calories 185 kcal

Equipment

  • 9-inch ceramic pie dish
  • Mixing bowls
  • Saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Spatula
  • Oven

Ingredients
  

For the Crust:

  • 1 ½ cups oat flour can use GF
  • ¼ cup melted coconut oil or light butter
  • 1 large egg
  • 1 tbsp maple syrup or honey
  • 1 –2 tablespoons cold water
  • Pinch of sea salt

For the Filling:

  • 3 cups fresh rhubarb chopped
  • 1 scoop vanilla protein powder
  • ½ cup nonfat plain Greek yogurt
  • ¼ cup maple syrup honey, or sweetener of choice
  • 2 tbsp chia seeds optional
  • 1 tsp vanilla extract
  • 1 tbsp arrowroot starch or cornstarch
  • 2 tbsp water

Optional Crumble Topping:

  • ¼ cup rolled oats
  • 2 tbsp almond flour
  • 1 tbsp melted coconut oil
  • 1 tsp cinnamon
  • 1 tsp honey or maple syrup

Instructions
 

  • Preheat the oven to 350°F (175°C). Mix oat flour and sea salt in a bowl. Stir in melted coconut oil, egg, and maple syrup until a dough forms. Add cold water if needed. Press the dough firmly into a 9-inch pie dish, making sure it follows the edges of the dish. Prick the bottom with a fork and bake for 10 minutes.
  • Add chopped rhubarb, sweetener, and water to a saucepan over medium heat. Cook for about 7 minutes until softened but still chunky. Stir in vanilla extract and chia seeds if using.
  • Let the rhubarb cool slightly, then mix in Greek yogurt and vanilla protein powder. Stir together arrowroot starch and water in a small bowl, then mix it into the filling until combined.
  • Pour the filling into the pre-baked crust and spread evenly. For the crumble topping, mix rolled oats, almond flour, coconut oil, cinnamon, and honey together, then lightly scatter over the pie.
  • Bake for 22–25 minutes until the crust is lightly golden and the filling is mostly set. Let the pie cool completely before slicing.

Notes

  • Use certified gluten-free oat flour to make the recipe gluten-free.
  • Let the pie cool fully before slicing for the best texture.
  • Store leftovers covered in the refrigerator for up to 4 days.
Keyword healthy pie recipe, healthy rhubarb protein pie, healthy spring dessert, high protein dessert, oat flour dessert, protein pie, rhubarb pie