This Gluten-Free & Dairy-Free Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling. Vegan optional, as well.

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

Rhubarb is here, rhubarb is here! I’m so darn excited about it, I could do a happy rhubarb dance 💃 this gluten-free strawberry rhubarb pie is bound to be a new favorite of yours, just like it is one of mine. I love all my rhubarb recipes, but this one might take the cake (or take the pie?).

If you follow me over on Instagram, you may have seen me whining about how I couldn’t find any rhubarb ANYWHERE in San Diego. I was having anxiety that I wouldn’t be able to find any before the season was up, and I would miss out on my chance to post any rhubarb recipes in time before rhubarb was gone again until next year.

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

I was wistful for the days in Washington when early February came and all the tables at the farmers market were piled high with the gorgeous pink stalks. Turns out, rhubarb was a little late for everyone this year, and even though rhubarb isn’t nearly as plentiful here in San Diego as it was in Washington, I finally got my impatient little hands on some!

I wish I had a video of myself finding rhubarb for the first time this year. I was doing a little grocery shopping in Sprouts with my dad, and I legitimately GASPED, loudly, when I saw it sitting on the shelves. The gasp caught the attention from the nearby produce guy, who asked if everything was alright. Oh yes, sir, everything was now VERY alright.

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

Of course, I arrive home and proceed to have recipe fail after recipe fail with my beloved rhubarb. This first round of this pie turned into one of the fails. BUT – it was only a fail because after painstakingly working on the lattice, I whacked it with my oven mitt when I went to take it out of the oven. Luckily, the pie was still delicious, and round 2 turned out even BETTER.

How to make Grain-Free Pie Crust:

This gluten-free pie crust is one of my favorites. It’s gluten-free and grain-free, but I think it manages to taste just as ridiculously delicious as the gluttonous stuff. It’s the same as the one I use in my Paleo Apple Pie recipe and tends to be a wonderful go-to for any pie crust needs. The combination of almond and tapioca flours makes a tender, flaky crust that tastes so good.

  • Almond Flour
  • Tapioca Flour: cornstarch or arrowroot starch also work well in place of the tapioca flour.
  • Coconut Sugar: any granulated sweetener works here.
  • Salt: I prefer to use sea salt.
  • Egg: a flax egg works as well to keep this egg-free. If you replace the butter as well, you can make this recipe vegan.
  • Butter: you can use coconut oil (virgin or refined) to keep this dairy-free.
This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

However, because it’s gluten-free, it’s not as pliable and easy to work with as crust with gluten. Gluten is what helps hold pie crust together typically, so without it, you need to be a bit more gentle when you’re building your pie.

However, because you don’t have to worry about overworking the gluten, you can press it back together with no problems. The lattice can be finicky, but you can also easily press it back into place if pieces break. And don’t worry – it will taste delicious no matter how it looks :)

How to make vegan strawberry rhubarb pie filling:

Now for the tart, sweet, delicious filling! Obviously, the stars here are strawberries and rhubarb. I don’t find they need too much adornment, because their combined flavors are out of this world. The sweet strawberries pair so wonderfully with the tart rhubarb – there’s a reason they’re a classic combination.

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

However, a few more ingredients enhance them into greatness. Coconut sugar is there for added sweetness, and tapioca flour helps thicken things up – without it, your pie slices will be messy! Lemon juice and zest add some brightness, and a combination of cinnamon, nutmeg, and allspice add warmth. The spices are barely detectable, but add a little something extra to the pie.

After it all bakes together, you get one of the most magnificent pies I’ve ever had. That said, I’m also a strawberry rhubarb fiend, so I might be a little biased. It’s just too good!

Want to make this recipe vegan?

Easy to do! Simply swap out the crust recipe used here for my vegan pie crust recipe. You’ll need to double it to use for the crust and the lattice on top, but it will make for a delicious vegan strawberry rhubarb pie!

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.

Want more rhubarb recipes?!

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling.
Rachel Conners

Gluten-Free Strawberry Rhubarb Pie

4.84 from 6 reviews
This Gluten-Free Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling. Dairy-free, and vegan optional.
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Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 45 minutes
Servings: 1 9″ pie

Ingredients
 

For the crust

For the filling

  • 3 cups fresh red rhubarb, chopped into 1″ pieces
  • 3 cups fresh strawberries, de-stemmed, washed and quartered
  • ⅔ cup coconut sugar
  • 3 tablespoons tapioca starch
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg white, beaten with 1 tablespoon water, or dairy-free milk to keep vegan

Instructions
 

  • Combine the almond flour, tapioca flour, coconut sugar, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
  • In a small bowl, whisk the egg and then add to the dry ingredients. Pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.
  • Divide the dough into two equal pieces and form into flat, round discs. Wrap each dough disc in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
  • When you’re ready to bake, preheat oven to 425°F.
  • Roll out one round of dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle. Carefully lay dough into a 9-inch pie dish (not deep dish). If the dough breaks, that’s okay! Just press it back into place and repair any holes/cracks that may have formed. Place in the freezer while preparing the filling.
  • Mix together the rhubarb, strawberries, coconut sugar, tapioca starch, zest and juice of lemon, cinnamon, nutmeg, allspice, salt, and vanilla. Mix well in a large bowl and pour out into chilled crust.
  • Roll out the second round of dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle. Use a pizza cutter or sharp knife to cut into even 3/4” strips (you can also make them wider, depending on what sort of look you want). At this point, I recommend putting the cut strips back into the refrigerator about 10 minutes to firm back up – it will make them easier to work with and reduce breakage. Use your chilled dough strips to cover the pie with a lattice work crust – I used the method depicted here. Be extra careful when folding the strips – the lack of gluten in the crust makes the dough much more susceptible to breaking, but if it does, just press the strips back into place. Mine broke a fair bit but you can’t tell once it’s baked!
  • Using a silicone pastry brush, brush the crust with the egg white beaten with water.
  • Place the pie on a baking sheet and bake 15 minutes at 425°F. Reduce the temperature to 350°F, and continue baking for 50-60 minutes or until the pie is the pie is golden brown on top and the filling is bubbling. Tent with foil if the pie starts to brown too quickly!
  • Let cool for at least 1 hour before serving. Serve warm or chilled. Keep any leftovers stored in the refrigerator.
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