The easiest Paleo strawberry rhubarb pie made with simple ingredients and is deliciously sweet! Perfect for your next spring or summer get together!

I know I’ve said I don’t like chocolate and strawberry together, but I said nothing about strawberry and rhubarb. In fact, it’s one of my favorite flavor combinations, so naturally I had to bring you a Paleo strawberry rhubarb pie!

Paleo strawberry rhubarb pie with lattice crust

Get ready for Mother’s Day or your next spring or summer celebration with this beautiful and easy Paleo strawberry rhubarb pie!

This pie speaks for itself: completely nut free and full of sweetness, it’s incredibly simple and an absolute crowd pleaser!

side view of paleo strawberry rhubarb pie

This post is sponsored by my friends at Oster! As always, all opinions are my own.

Why I love this Strawberry Rhubarb Pie:

To me, strawberry rhubarb pie is the symbol for the best time of year. That beautiful transition between spring to summer, when all of the produce suddenly becomes readily available, and the air smells sweet, and the birds are chirping happily!

This strawberry rhubarb pie in particular is really my favorite. It’s not only Paleo, but also nut free- something that’s very hard to come by for Paleo recipes!

slice of strawberry rhubarb pie

I love making my recipes nut free when possible because I recognize that there are many nut allergies out there, and I want as many people as possible to be enjoying a slice of pie like this!

This healthy strawberry rhubarb pie is just deliciously sweet with not a lot of added sugar (and absolutely no refined sugar in here!), plus it’s incredibly simple! It also has a flaky crust, which, I don’t know about you, but it’s a freaking necessity for my pies!

Let’s go over the ingredients, and then I’ll show you how to use the Oster Hand Mixer with HEATSOFT technology, a.k.a. my secret weapon to how amazing this pie comes out every time!

front view of strawberry rhubarb pie with scoop of ice cream on top

Paleo Strawberry Rhubarb Pie Ingredients:

Cassava flour: I just love how diverse cassava flour is, and recently there have been more affordable brands on the market! This always makes me happy because I think it’s so important to keep these amazing healthy products affordable to most, if not all, people. Now, for this recipe, we’re just using cassava flour! I KNOW! A Paleo pie crust made with only one flour, and it’s nut free? Get out of town 😉

Ghee or Butter: so here, you can use either ghee or butter if you’re not strictly following a Paleo diet! I’ve tried both with a cassava flour crust just to test the results, and both came out wonderfully! If you’re using ghee, make sure that the ghee is pretty solid before beginning. Too soft of ghee will not pose for a good cassava flour pie crust when making your Paleo strawberry rhubarb pie! More on how to make the pie crust down below 🙂

Eggs: just two eggs and an egg yolk because we’re making a beautifully shiny Paleo pie crust with an egg wash!

Coconut sugar: this pie is actually very low in added sugar! We only need a little coconut sugar for the pie crust and even less for the filling 🙂 I love using either maple syrup or coconut sugar when baking, as I find that they bring a nice caramelized flavor to whatever I’m creating!

bowl of fresh sliced strawberries

Strawberries: I always opt for fresh and whole foods over canned. While the jury is still out as to whether or not one is better for the environment over the other, personally, I just think fresh tastes better. Plus, they’re in season, so why not ball out on some fresh produce for your beautiful and healthy strawberry rhubarb pie?!

Rhubarb: I just love how rhubarb brings out the tartness paired with the sweet and juicy cooked strawberries! It’s in peak season between April and June, so I always peruse my farmer’s markets around then to find a local piece. However, you can also harvest your own rhubarb too- this article explains just how to do it! We just need about 1 stalk, or 2 if it’s rather short, to make about 1 cup of sliced rhubarb!

Cinnamon: just a dash here goes a long way for really enhancing the strawberry and rhubarb juices 🙂

strawberries in bowl besides pie crust and Oster hand mixer

Using the Oster Hand Mixer with HEATSOFT Technology:

When Oster reached out to me asking if I would be interested in creating a recipe for Mother’s Day using their Oster Hand Mixer with HEATSOFT technology, I was over the moon.

Oster hand mixer near strawberry rhubarb pie

I have been using Oster products for years now and am just always so impressed by the quality of product they create, so I am thrilled to be able to work with them on this recipe! Now, this hand mixer is not your average hand mixer. This Oster Hand Mixer includes HEATSOFT technology, which means that there is a system in the hand mixer that blows gentle warm air onto your ingredients to bring them to room temperate 12 times faster than leaving your butter at room temperature.

All you need to do is press a button!

showing HEATSOFT technology button on Oster hand mixer

I used the HEATSOFT technology to soften the ghee here in order to make it more readily mixed in with the flour.

Results: amazing.

How to make a lattice pie crust:

Well, we need to first start by making the pie crust for this Paleo strawberry rhubarb pie!

To begin, place your chopped butter or ghee into the bowl and, without turning on the beaters, press the Heat button and gently press the beaters into the dough while the warm air is blowing down onto the ingredients.

Once it is lightly softened, add the butter to the whisked flour and begin beating the mixture on the lowest setting of your Oster Hand Mixer with HEATSOFT technology.

hand mixer over paleo pie crust dough in bowl

Add in water and eggs, and continue beating until it’s a thick dough. Now, roll out half of your dough between 2 pieces of parchment paper and drape across your pie dish.

Traditional strawberry rhubarb pie usually involves a lattice crust so that’s where we’re going next! When you’re ready to make the lattice crust, use the other half of the dough to roll out again, and make 1/4 inch thick strips using a pizza cutter.

Now, gently drape 4 of these strips over your pie. Do not press them into the pie crust yet. You want to be able to weave them with the other pieces.

Take another 4 pieces, and one at a time, weave one over and under the opposite facing lattice pieces. Repeat until all strips have been finished.

paleo strawberry rhubarb pie before it's baked

Troubleshooting your pie crust:

Occasionally, cassava flour pie crusts break, and if yours is…

Do not sweat it! Mine has on occasion too!

If yours is breaking while you’re weaving your lattice crust over your paleo strawberry rhubarb pie, simply tuck break the lattice where it should weave underneath one strand and tuck it gently underneath. Then begin that lattice again on the opposite side of the strand it was just “tucked” underneath 😉

Nobody will know the difference! Your strawberry rhubarb pie will absolutely wonderfully!

slice of Paleo strawberry rhubarb pie with full pie in scene

I hope you absolutely love this strawberry rhubarb pie as much as I do! I just love that it’s made with the simplest ingredients- and who knew that a Paleo pie crust could be so wonderfully nut free and easy too?!

slice of rhubarb pie with a scoop of ice cream on top

This healthy strawberry rhubarb pie is just perfect for Mother’s Day or any spring or summer holiday! Bring it to your next gathering and you’ll be sure to wow the crowd!

Undetectably healthy and delicious? Count me in!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

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Paleo strawberry rhubarb pie with lattice crust

Paleo Strawberry Rhubarb Pie

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  • Author: thebananadiaries
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking


The easiest Paleo strawberry rhubarb pie made with simple ingredients and is deliciously sweet! Perfect for your next spring or summer get together!



Paleo Pie Crust

  • 2 cups cassava flour
  • 3/4 cup ice cold water
  • 1 cup ghee or butter, if using butter, cube it *see note for vegan version
  • 2 eggs, or 2 tbsp ground flaxseed mixed with 1/3 cup filtered water
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1/4 cup coconut sugar
  • 1 yolk (for egg wash)

Strawberry Rhubarb Filling

  • 2 cups strawberries, sliced
  • 1 cup rhubarb, sliced in 1 inch segments
  • 1 tsp cinnamon
  • 1/4 cup cassava flour
  • 1/4 cup coconut sugar
  • 1 tbsp butter, divided


  1. Grease a 9″ pie crust and set aside.
  2. In a large bowl, whisk together cassava flour, coconut sugar, sea salt, and baking soda. Set aside.
  3. Add ghee or butter to a medium bowl, and turn on the heat setting of the Oster Hand Mixer with HEATSOFT technology. Cut the ghee or butter with the mixing paddles until it’s a large clump that is semi softened (but not melted).
  4. Add butter to flour and begin mixing the pie dough with the hand mixer on the lowest setting. Mix until the ghee or butter has been reduced to tiny flour covered bits.
  5. Add in water and eggs, and continue mixing until it becomes a sticky dough. You may have to use your hands to finish off the dough and form a clump.
  6. Place 1/2 of pie dough onto a piece of parchment paper, and place a second piece on top. Roll out the crust until it is 1/4 inch thick.
  7. Drape the pie dough over the pie dish and flatten to the glass. Cut away any extra dough and add it back to the original dish for the lattice.
  8. In a medium bowl, combine strawberries, rhubarb, cinnamon, cassava flour, and coconut sugar until the fruit is completely coated.
  9. Pour fruit into the pie crust and set aside to make the lattice crust.
  10. Roll out the dough again between two pieces of parchment paper and use a pizza slicer to slice the dough into 1/2 inch thick lattice pieces.
  11. Place four pieces spaced out amongst the pie in one direction. Take another four pieces and, going the opposite direction of the initial lattice pieces, weave each individual lattice of the four over and under the first four. Because cassava flour breaks easily, you can also fake this by gently slicing the lattice where it should weave under and tuck the end gently under the side, beginning the strand again on the opposite side.
  12. Whip yolk together and brush lightly on top of the finished lattice. You can also sprinkle a little extra coconut sugar on top.
  13. Place into the oven at 400F for 15 minutes, and then reduce to 375 for 45 minutes.
  14. Remove from the oven and let cool before serving with a scoop of coconut milk ice cream!


* For vegan version: substitute cold coconut oil for butter and omit egg wash at the end. For the eggs, substitute in equal ratios of ground flaxseed eggs.


  • Serving Size: 1 slice
  • Calories: 374
  • Sugar: 8
  • Fat: 25
  • Saturated Fat: 15
  • Carbohydrates: 35
  • Fiber: 3
  • Protein: 2