It was early summer, and I spotted rhubarb at the farmer’s market. Bright red, tart, and totally nostalgic. I hadn’t had it since I was a kid, when my grandma used to make strawberry rhubarb pie every June.

So I grabbed a bundle and paired it with juicy strawberries at home. I skipped the usual white sugar and used maple syrup instead, folded it into my go-to almond flour crust… and friends, it was everything.
Sweet. Tart. Rustic. Summer on a plate. And best of all — it’s naturally sweetened, gluten-free, and just the right amount of indulgent without the crash.

🍓 Strawberry Rhubarb Pie

Prep Time: 25 minutes
Cook Time: 40–45 minutes
Cool Time: 1 hour
Total Time: ~2 hours
Serves: 8

Ingredients

For the crust:

• 1 ½ cups almond flour

• ½ cup oat flour

• ¼ tsp sea salt

• ⅓ cup coconut oil or butter, solid but soft

• 1 egg (or flax egg)

• 1–2 tbsp cold water (as needed)

For the filling:

• 2 cups chopped rhubarb (½-inch pieces)

• 2 cups sliced strawberries

• ¼ cup maple syrup or honey

• 2 tbsp arrowroot starch or cornstarch

• 1 tsp vanilla extract

• ½ tsp cinnamon (optional)

• Zest of ½ a lemon (optional, but brightens the flavor!)

👩‍🍳 Instructions

1. 🔥 Preheat oven to 350°F (175°C).

2. 🥣 Make the crust: Mix almond flour, oat flour, and salt. Cut in coconut oil, add egg, and mix until a dough forms. Add water as needed.

3. ❄️ Chill crust for 20 minutes. Then press ⅔ into a 9-inch pie pan. Reserve the rest for the top (lattice or crumble).

4. 🍓 Make the filling: Toss strawberries and rhubarb with maple syrup, starch, vanilla, and optional lemon zest. Let sit for 5–10 mins.

5. 🥧 Add filling to crust and use reserved dough to create a rustic top crust or strips.

6. ⏲️ Bake for 40–45 minutes, until the filling is bubbly and crust golden.

7. ❄️ Cool completely before slicing — the filling will thicken as it sets!

🍽️ Nutrition (per slice, based on 8 servings)

• Calories: 240

• Carbs: 20g

• Sugar: 10g (natural)

• Fiber: 4g

• Fat: 17g

• Protein: 4g

💡 Sarah’s Tips

• Use frozen fruit? No need to thaw — just add 1 extra tbsp of starch.

• No oat flour? Sub with more almond flour or fine-ground gluten-free flour.

• Want a crumble topping? Skip the top crust and mix oats, almond flour, coconut oil, and maple syrup for a streusel!

• Serve it with: Whipped coconut cream, Greek yogurt, or a scoop of banana nice cream.

Why I Love It

This Strawberry Rhubarb Pie is the perfect mix of sweet and tart — it hits that nostalgic spot while using real, wholesome ingredients. With its golden, grain-free crust and juicy fruit center, it’s a feel-good dessert you’ll want to make all season long.
The ultimate healthy summer dessert for porch dinners, picnics, or just because it’s Tuesday. 🍓🥧