Simple layered apple-rhubarb pie (gluten-free)

This recipe for the layered apple pie is popular among apple cake specialists and I have to say it is quite a non-standard way of preparing baking goods. All the dry ingredients are poured directly into the baking tin, interspersed with wet fruit. The whole composition is topped with a sizeable portion of fat – margarine or coconut oil, which adds a pleasant crunchiness to the top layer. In the original version of this recipe, the dry ingredients are wheat flour and semolina – but I realised that you can boldly improvise with many kinds of flour here – so I want to encourage you to experiment with your own flour mix! (I have already tried it out with the rice, corn and even chickpea flour)

Ingredients for a round 18-20 cm tin

Fruit layer:

  • 3 apples
  • 2-3 rhubarb stalks
  • 4-5 tbsp sugar
  • 2 tsp cinnamon

Dry ingredients layer:

  • 1 cup cornstarch (250ml)
  • 1/3 cup sugar 
  • 2 tsp vanilla sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder


  • 100g of vegan margarine or coconut oil
  1. Wash the rhubarb and apples. Grate the apples and dice the rhubarb. 
  2. In a large bowl, combine the fruit, sugar and cinnamon.
  3. In another bowl, combine the dry ingredients: flour, sugar, salt and baking powder.
  4. Prepare the baking tin: cover the bottom with baking paper and brush the sides lightly with some oil.
  5. Pour about 1/3 of the dry ingredients into the tin. Spread out half of the fruit over it. Then add another 1/3 of dry ingredients and the rest of the fruit, and then sprinkle it with the last portion of dry ingredients.
  6. Coat the top of the cake evenly with some coconut oil or margarine.
  7. Bake for 40 minutes at 180C.
  8. Let the pie cool down a bit. Serve with a cup of hot coffee, or in an even more delicious version, with a scoop of your favourite ice cream.