clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Rhubarb Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8-12 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Strawberry Rhubarb Pie -The perfect summer pie! Nothing beats the tart yet sweet bite of fresh-from-the-oven strawberry rhubarb pie!! Refined sugar free!



Strawberry Rhubarb Filling:

  • 3 cups rhubarb, cut into 1/2 inch pieces
  • 3 cups strawberries, sliced
  • 1/2 cup + 2 tablespoons Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
  • 1 tablespoons fresh lemon juice
  • 1 teaspoon ground nutmeg
  • 1/4 cup honey
  • 1 cup Bob’s Red Mill Coconut Sugar
  • Approx. 1 tablespoon dairy-free butter
  • (Optional) 1 egg (for egg wash)

Crumble Topping (See Notes for other topping options):

  • 1/2 cup Bob’s Red Mill Gluten-Free Certified Oats
  • 1/4 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
  • 1/3 cup Bob’s Red Mill Coconut Sugar
  • 1 Teaspoon Nutmeg (or cinnamon)
  • 1/4 cup dairy-free butter, melted

Pie Crust (click here for non-gluten-free pie crust option):

  • 1 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Bob’s Red Mill Xantham Gum
  • 1/2 cup Califia Farms Plant Butter
  • 1/4 cup egg whites
  • 1/2 Tablespoon unsweetened almondmilk


Strawberry Rhubarb Filling:

  1. Combine: Combine rhubarb, strawberries, flour, lemon juice, nutmeg, honey and coconut sugar and medium mixing bowl. Stir to combine and set aside.

Crumble Topping:

  1. Add oats, flour, coconut sugar and nutmeg to small bowl. Stir to combine.
  2. Pour melted butter over top and stir to combine.
  3. Add additional melted butter, as needed. Set aside.

Pie Crust: 

  1. Combine: Add flour, salt, baking powder and xantham gum to medium mixing bowl. Stir to combine.
  2. Cut: Add butter and cut into the flour mixture with a fork.
  3. Combine: Add egg whites and almond milk to small bowl.  Whisk for 30 seconds.
  4. Pour: Slowly pour egg white mixture into flour mixture, mixing as you go.
  5. Mix: Fully mix together. Mixture will be sticky and wet, but use your hands to form it into a ball and it should calm down. If dough still seems extra wet, add additional flour 1 tablespoon at a time.
  6. Roll Out: Place a ball in between two sheets of wax paper and roll out to desired size. For pie crust roll out until dough is approximately 1/4 inch thick.
  7. Peel: Peel off the top layer of wax paper and then carefully flip over onto your pie plate making sure the pie plate is centered.  Peel of the remaining wax paper.
  8. Form to Pan: Gently help the dough fall down, pressing as needed, to mold the dough into the pie plate. Crimp the rim with your fingers so the edges are all even.

Assemble Pie:

  1. Preheat oven to 425.
  2. Pour strawberry rhubarb mixture into pie pan. Spread so it is fairly even.
  3. Place dots of dairy-free butter all over to the top.
  4. Pour Crumble mixture evenly over top.
  5. Cover pie edges with strips of aluminum foil and bake for 40 minutes.
  6. Remove foil and bake for an additional 15 minutes.
  7. Remove and let pie cool before serving.


  • Non Gluten-Free Version: if you are not gluten-free just use THIS pie crust recipe and then make the same strawberry rhubarb filling but you can use all-purpose flour in the filling as well instead of GF.
  • Lattice Topping: If you are up for it, feel free to create a lattice topping as shown in the pictures!
    • Second Batch of Dough:Simply make another batch of the Gluten-Free Pie Crust, per the instructions above, and roll it out the same way.
    • Cut Strips: Then, use a pizza cutter and cut equally wide strips into the dough.
    • Lift of Strips Carefully: Very carefully, lift up the strips (some will break and you will have to piece them together – the joys of gluten-free baking!) and place them on top of your pie in a crisscross fashion.
    • Do not try and go underneath previous strips: You will NOT be able to do a traditional lattice topping where you lift up some strips – simply continue laying each strip over top the previous.  Again, some will break and you will have to be patient, but it can be done!
  • Flour Substitutions: This recipe involved A LOT of testing and only the Bob’s Red Mill 1-to-1 Gluten Free Baking Flour was used! I can’t speak to whether other flours would work.
  • Serving Suggestions: Serve with dairy-free vanilla ice cream or almond whipped cream!
  • Frozen Rhubarb: Yes, you can use frozen rhubarb if that is all you can find!
  • Peeling the Rhubarb: No, you do not need to peel the rhubarb before you cut it up for pie – but you can if you want to!