one slice of No Sugar Rhubarb Pie: Homemade Olive Oil Crust on a white plate with green and yellow trim a fork on the left side and the pie on the back right and another slice on the back left sitting on a cooling rack.

Indulge in this homemade No Sugar added Rhubarb Pie with a unique twist! This Rhubarb pie has a flaky olive oil crust that you will not believe has no butter. Perfect for those seeking a healthier alternative without compromising on taste, this pie is a must-try treat every summer with the rhubarb is fresh in the garden.

My mother and Jim’s mother made rhubarb pie every summer. Traditionally it calls for a butter crust and one heaping cup of white sugar. Our family is embracing heart wellness through mindful eating. That is a nice way of putting it but our new path is very restrictive and butter and white sugar is not allowed. (or at least not what would be required for a traditional mom rhubarb pie)

Light Olive Oil & Monk Fruit

light olive oil in a clear dispenser with a cork in the top on a white table.

After some thinking, soul searching, internet search I found a way to make Jim happy and keep his heart healthy. I have been experimenting with monk fruit sweetener so I know I could bring down the tartness of the rhubarb, but what about the crust. I discovered a that during WWII when butter was scarce women used oil for their pie crusts.

Now vegetable oils are not recommended by Jim’s doctor but olive oil is. And light olive oil while not as healthy is lighter in flavor and would foot the bill. To my surprize with a lot of tips from women’s grandmothers, I was able to make a light flakey beautiful pie crust that looks and tastes like a bakery butter crust.

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no sugar added Rhubarb pie in a clear pie pan on a wire cooling rack on a white napkin with a blue trim. A plate in the background with a slice of rhubarb pie made with an olive oil crust.

Ingredients Needed for the Rhubarb Pie filling and Olive Oil Pie Crust

Rhubarb Filling:

5 to 6 cups of chopped fresh rhubarb
1/4 cup of cornstarch
2/3 – 1 cup of white Monk Fruit Sweetener (the kind I used)

Light Olive Oil Pie Crust:

2 1/2 cups of All Purpose Flour
2/3 cup of Light Olive Oil
5-6 tablespoons of Ice Water
Pinch of Salt
Extra Flour for rolling out the crust
Wax paper for rolling out the crust

top view of the No Sugar Rhubarb Pie: Homemade Olive Oil Crust on a wire cooling rack on a white counter with a white and blue trimmed napkin

Preparing the No Sugar Rhubarb Filling: Tart and Delicious

Remove the leaf of the rhubarb stem and wash to remove any dirt. Cut into 1/4 to 1/2 inch pieces.
In a small bowl mix together the cornstarch and the monk fruit sweetener.
Toss the cornstarch and monk fruit mixture over the rhubarb and coat well.
The filling is ready for the pie crust.

one slice of No Sugar Rhubarb Pie: Homemade Olive Oil Crust on a white plate with green and yellow trim a fork on the left side and the whole pie in the back left in a clear pie pan.

Making the Olive Oil Crust: Step-by-Step Instructions

In a large mixing bowl, add 2 and ½ cups of flour (make sure to sift or whisk the flour before measuring).
Create a well in the center of the flour and add a pinch of salt, light olive oil, and 5 tablespoons of water. Start mixing and gradually add an additional tablespoon of water f if needed until a ball of dough forms.
Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 15 minutes.
Take out one portion of the dough and place it between two sheets of waxed paper.
Using a rolling pin, roll out the dough into a circle, making it about 1 inch larger than the rim of your pie pan.
Gently remove the top layer of wax paper and carefully transfer the pie dough into your pie pan.
Repeat the rolling process with the remaining portion of dough to create the top layer for your pie.

top view of the No Sugar Rhubarb Pie: Homemade Olive Oil Crust on a wire cooling rack on a white counter with a white and blue trimmed napkin a slice cut out and on a small plate on the top right with a tip of a fork on the middle left.

Making of a No Sugar Rhubarb Pie: Homemade Olive Oil Crust

Layer the bottom of the pie pan with the first crust, with at least ½ inch hanging over the edge.
Add the rhubarb filling to the bottom crust.
Layer the second crust on top, again with a least ½ inch hanging over.
Take both hanging over pie crusts and tuck it under and press to the top of the rim of the pan.
With the thumb of one hand and finger of the second hang pinch the edge to make a decorative edge.
Refrigerate the uncooked pie for 30 minutes before baking.
Bake at 425° F for 15 minutes, reduce the temperature to 350° F and cook for an additional 30 minutes.

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