Strawberry Rhubarb Pie: Grain Free, Dairy Free, Refined Sugar Free

Baker Bettie Gluten Free, Paleo, Summer, Sweets 50 Comments

Cookies Wars 2012! "And the Winner is..."
Garlicky Kale, Tomato, and Onion Cauliflower "Hash"

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

Sometimes I just need to slow down.  Press stop.  Then rewind. Go back to the beginning. The basics.

It’s like learning to ride a bike for the first time by yourself with no training wheels.  You’ve seen people do it and you say to yourself “Self, I can do that. I don’t need anyone’s help. I got this.”

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

Then you fall on your face like a chump and skin your knee.  And maybe cry a little.  And definitely feel embarrassed.

Stop. Rewind. Back to the beginning. Add the training wheels.  Find someone who knows how to do it and ask for help!

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

This is something I have always had a hard time with.  Especially the whole “not doing it on my own thing.”

So here I am admitting that I have no clue what the heck I am doing when it comes to grain free unprocessed baking.  Like for real.  Not a dang clue.

I fell on my face and skinned my knee this week (figuratively speaking) trying to bake stuff on my own without a whole lot of basic knowledge of what I’m doing.

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

After a few tears and a whole lotta frustration I have gone back to the beginning and am going to try out some recipes created by people who know what they are doing.  Hopefully moving forward, learning this new baking thing will be a little less painful and my training wheels will come off soon.

I am also going back to the beginning where I first started baking.  In my grandma’s kitchen, making a pie.  Our favorite was Strawberry Rhubarb.

And though I really didn’t realize how passionate I was about baking until a few years ago, this is where it all began.

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

I found a great grain free pie crust recipe at Elana’s pantry.  She uses it as a single pie crust because it is doesn’t roll out to be easily moved to make a double crust.  But I solved that problem by baking the top crust on a sheet pan and letting it cool.  Then it is easily transferred to top the pie.  Magic.

Here’s the run down…

Grain Free Pie Crust

Mix up all those dry ingredients…

Grain Free Pie Crust

Make a well and throw in the wet stuff…

Grain Free Pie Crust

And stir it until it is combined…

Grain Free Pie Crust

Now take a piece of parchment paper on a baking sheet and draw a circle with your pie plate.

Grain Free Pie Crust

Divide the dough in half. Press one half into the greased pie plate, and the other into a circle on the parchment.

Bake until lightly browned. Then let the top crust sit in the freezer while finishing up the filling.

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

Chop up that rhubarb and get it into a pan over medium heat… (this is where my husband looks over my shoulder and asks if i’m making something with pink celery?)

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

Prep your strawberries and add them to the pan in the last minute of cooking.  Let your  filling cool a bit.

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

Pour the cooled filling into the cooled pie shell.  Gently release the top crust from the parchment paper and place on the pie.

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

Get crazy and throw a little Coconut Milk Whipped Cream on there!

I have to say this is insanely good!  The crust tastes almost like a brown sugar shortbread cookie, and hey, I am totally down with that!  And the tart and sweet filling is just as I remember from grandma.

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

Strawberry Rhubarb Pie: Grain Free, Dairy Free, Refined Sugar Free
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For the Crust (double crust) adapted from Elana’s pantry:
3 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup grapeseed oil
1/4 cup agave nectar
2 tsp vanilla extract
For the Filling
4-6 stalks of rhubarb (about 3 cups), roughly chopped
1 pint strawberries, quartered
zest of an orange or lemon
1/2 tsp cinnamon
1/3 cup agave nectar
3 tbsp arrowroot powder
3 tbsp water
Coconut Milk Whipped Cream
1 can organic full fat coconut milk
2 tsp vanilla
1 tbsp agave


    For the Crust:
  1. In a medium bowl, combine the almond flour, salt, and baking soda. Make a well in the center.
  2. Add the grapeseed oil, agave, and vanilla into the well.
  3. Stir until well combined.
  4. Line a baking sheet with parchment paper. Use your pie plate to draw a circle on the parchment. Flip the paper over.
  5. Grease the pie plate with grapeseed oil. Pat half of the mixture into the pie plate in a thin even layer.
  6. Pat the other half of the dough into a circle on the parchment about a 1/2 and inch smaller than the circle. Cut out a shape in the center if desired, or make slits.
  7. Bake in a 325 oven for 10-14 minutes, until lightly browned.
  8. Place the top crust in the freezer to set. About 15 minutes.
  9. Gently remove the top crust from the parchment to top the pie.
  10. For the Filling:
  11. Heat rhubarb in a medium sauce pan over medium heat until softened. About 8-10 minutes.
  12. Add the zest, cinnamon, and agave nectar and cook for 2 more minutes.
  13. Add the strawberries and cook for 2 minutes more.
  14. Mix the arrowroot and water in a small bowl to create a slurry.
  15. Remove the rhubarb mixture from the heat and slowly mix in the slurry to thicken the filling.
  16. Allow to cool slightly before pouring into the pre-cooked pie crust and topping with the top crust.
  17. For the Coconut Milk Whipped Cream:
  18. Allow the coconut milk to chill in the refrigerator for at least 2 hours.
  19. Scoop out the milk solids that have separated to the top. Reserve the coconut water left in the bottom of the can for other uses.
  20. Using a wire whisk or hand mixer, mix the coconut milk solids, vanilla, and agave until light and fluffy.
  21. Store in an airtight container in the refrigerator until ready to use.

Products I used for this recipe…

Disclaimer: Please note that the links below are affiliate links and I will earn a commission if you purchase through those links.

KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red (Kitchen)

List Price: Price Not Listed
New From: In Stock
Used from: Out of Stock

French White Pie Plate

List Price: Price Not Listed
New From: 0 Out of Stock
Used from: $18.60 USD In Stock

Microplane 40020 Classic Zester/Grater (Kitchen)

List Price: $11.96 USD
New From: $11.95 USD In Stock
Used from: Out of Stock

Cookies Wars 2012! "And the Winner is..."
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Comments 50

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  1. The Modern Home Economist

    What a beauitful recipe. Its fantastic you have taken the time to go back to basic and learn the key elements of gluten free – grain free baking. Then you can teach all of us :). Seriously, what you are doing is great and very important those those of us who know about and respect healthy nutririon – but love baking. I thank you.
    Glad to see that the photos are as stunning as ever!

    1. Post
      Baker Bettie

      Thank you so much! It has definitely been a challenge so far, but a challenge that is so worth what the rewards will be: a better healthier me! Glad readers like you are sticking with me through this!

  2. Amrita

    Photographs like that one of your childhood are priceless, aren’t they?! I must admit, I’ve had a whole lot of strawberry and rhubarb pie, not a grain-free one though – and yours look beautiful. And apart from the usual whipped cream, coconut milk is a rad idea!

    1. Post
      Baker Bettie

      Hi Amarita! I do love childhood photos. Especially this one as my sister and I both love to bake now. We ate a lot of rhubarb pie growing up. I’m surprised at how many people have never eaten it!

  3. Cara

    Put this into perspective: It has been only 8 months since I first embarked upon baking gf/vegan and look how far *I* have come–a lowly, no knowledge baker. You, on the other hand, I would give it one month {maybe even quicker} to pick right back up where you first were, since you already have so much extensive knowledge. But boy do I remember that initial feeling–SUCKS! Sending you a grain-free kiss!
    P.S. Just made the dough for my cookies–setting overnight and kicking some cookie ass tomorrow 🙂

    1. Post
      Baker Bettie

      That is great perspective Cara. I don’t know about the whole one month thing, but I can definitely look to you and say “Maybe if i try hard enough I can be as cool as Cara one day…” Haha. But you really are inspirational, like seriously girl!

      Can’t wait to see those cookies! The suspense is killing me!

      1. Cara

        Ohmygosh, I’m not cool at all! You are already waaaaayy cooler than I will ever be, please. And you already have a tremendous knowledge base that will help you greatly, not to mention you are farther ahead than most people in your position. My example is but a mere, if someone who was clueless in the kitchen has come so far, you have already got it in the bag. I really wouldn’t be surprised if a month is all you need. I think it took 3 months to feel some-what comfortable 🙂

        Cookies are going to be sent in today, hopefully if all goes as planned 🙂

  4. Lou

    It’s great to see you trying new things (your body will thank you!)… I’m kind of the opposite to you – I struggle with “traditional” cooking/baking – It only works for me when I use a bunch of crazy ingredients that no one has heard of! This looks fantastic…. lurve rhubarb 🙂

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  5. frugalfeeding

    You may not have known what you were doing, but that looks great! You ought to listen to Cara, she’s probably right! I have no idea about this sort of thing, but it does look awfully delicious to me.

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  6. Bam's Kitchen

    Oh my goodness, you are going to be one popular lady. Do you know how many people are lactose, gluten and egg intolerant? This recipe is going to break some records with your stats if you have it tagged correctly. Great Job!!!!!

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  7. milkayphoto

    How clever in figuring out how to achieve a top crust! I grow rhubarb and my favorite jam to make is Strawberry-Rhubarb. I do love strawberry-rhubarb pie but hubby isn’t a fan so alas, I don’t see me trying this (too much guilt in eating an entire pie myself!)

    Do you ever calculate the nutrional values? (per serving: calories, fat, fiber, carbs, etc.) I found a fantastic online recipe calorie calculator that is very easy to use. Check it out:

    1. Post
      Baker Bettie

      My husband isn’t a fan either. But my co-workers are always willing to pick up the slack! 🙂

      I personally do not calculate the nutritional values since going Paleo. I want to make this a doable lifestyle change and it really isn’t about losing weight for me. I know that if the majority of what I eat is vegetables with moderate amounts of fruit, meat, nuts and seeds and listen to when my body is hungry then I don’t need to count. I also don’t want people to see the nutritional value and think this is an unhealthy recipe. We have been taught that fat is making us fat. This isn’t necessarily the case. Most paleo recipes are going to be high in fat and calories, but this is good fat. The good thing is that it isn’t filled with refined sugar and preservatives and it will be eaten in moderation. I just don’t want to get all caught up in calories and such, it wouldn’t personally be a doable lifestyle for me.

  8. Veronica

    This sounds great! I too have had some major fails when trying to bake healthy, so I understand your pain! I agree, go with the pros until you get a better feel for it. Hang in there. You’re off to a great start. 🙂

  9. Just A Smidgen

    I love the photo of you as a youngster:) Way to go getting this figured out.. it takes a whole new way of thinking and baking!! I love your little heart!! Oh.. and such pretty photos as well!!

  10. ye-mek

    Nowadays freshest fruit is definetly, “strawberry”. We also try to make lots of desert, drinks, salads with that this sweet fruit.

    Yours recipe is one of the best made with strawberry. We love it. Your photograpy is also awsome again. Thanks for sharing with us…

  11. femfusion52

    This looks fantastic — I’m absolutely going to try it out, and I hope you don’t mind me linking to the recipe in an upcoming newsletter I send to my subscribers!!!

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  15. Enchantress

    Just made this for a friend’s birthday who is gluten and dairy free. Everyone loved it! What a great recipe and a wonderful way to use rhubarb! Yum! We all agreed that the crust tested like a graham cracker…which is definitely not a bad thing!

  16. Donna

    Wow…I MUST make this…I am a huge fan of anything involving strawberries and rhubarb…and this looks like the paleo version I was searching for!…Question…Would it be possible to use coconut palm sugar, maple syrup or honey to replace the agave nectar?…I am trying to avoid it as I keep hearing of its capacity to spike insulin levels as much as high fructose corn syrup!..Thank you for sharing your knowledge and creativity ..I’ve signed up as a follower as I have just discovered your wonderful blog.

    1. Post
      Baker Bettie

      You can use any other liquid sweetener of your choice. Agave has become highly controversial. I’m not so concerned about it as I always use much less of it compared to how much sugar I would use, but if you are concerned then by all means switch it out! Another good option is artichoke syrup. It has a very low glycemic index.

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  19. Lauren

    Is this best made same day as serving, a day ahead, or is either an option?

    Looking forward to trying this!


    1. Post
      Baker Bettie

      It is really best the same day. The second day the crust starts getting a little soggy. It’s still good, but better on the first day!

  20. Sarah

    How have I missed those cute little pie all my life!!!!!! I am coveting them right at this moment. Oh yeah, the key lime recipe is a good one. I had featured U in the post of Seven Classic Pies Every Father Should Enjoy On Father’s Day on AllFreshRecipes.I’ll pay close attention to ur refreshing Eats!

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  22. Mary Elizabeth

    Saving this recipe to use another time. I made the pie this week but made some alterations to cut corners and cost for I had other items to substitute. I sub’d the arrowroot with all purpose gluten free flour and bought pre-made gluten free crust to save some time. I’ve not a lot of patience making my own dough. The other thing I did different was I put the rhubarb and strawberries right into the crust and baked rather than making a ‘no bake’ pie. I must say, it came out pretty good! Thank you, as I used your recipe as my basic recipe!

  23. Vera

    A great recipe, however,I’d replace the agave syrup, which is probably worse than normal table sugar, with some alternative (eg sukrin) ot leave it out completely n add a bit of almond milk instead … You ant really call it paleo otherwise

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