Vegan Rhubarb Strawberry Pie
Vegan Desserts

Vegan Rhubarb Strawberry Pie – A Memorial Day Win!

i heart Rhubarb

I told you I love when Rhubarb is in season when I posted my Vegan Rhubarb Strawberry Oat Bars recipe – and to prove it ANOTHER rhubarb recipe today!

Hot out of the oven, this Vegan Rhubarb Strawberry pie will melt in your mouth! Top with dairy free ice cream for the perfect Spring treat! With Memorial Day right around the corner, this would be a hit at any family get together or picnic.

What I love about this recipe for Vegan Rhubarb Strawberry Pie is that it  has three basic steps:

  1. Premade crust (sorry but I hate making pie crust and find it much easier to just buy)
  2. Rhubarb Strawberry filling
  3. Topping

That’s it!

My husband is not a huge fan of sweet treats, but LOVES this recipe.  I love when it’s cooking and the house smells amazing!  Okay, now I’m hungry!!

Vegan Rhubarb Strawberry Pie

Vegan Rhubarb Strawberry Pie

Vegan Rhubarb Strawberry Pie

Print Recipe
Serves: 6 Cooking Time: 50 Minutes


  • 1 Premade Crust
  • Filling:
  • 3 cups Rhubarb, sliced into roughly 1/2 inch pieces
  • 3 cups Strawberries, chopped
  • 1/3 cup Sugar
  • 1/3 cup Brown Sugar
  • 1/4 cup Cornstarch
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 2 tbsp Lemon juice
  • 1 tbsp Earth Balance (or any vegan butter)
  • Topping:
  • 3/4 cup Coconut Flour (or other flour of your choice)
  • 1/2 cup Brown Sugar, packed
  • 1/2 cup Old-fashioned Oats
  • 1/2 cup Earth Balance, cubed
  • 1 tsp Cinnamon



Preheat oven to 400 degrees.


For the Filling:


Add all of the ingredients into a medium sized pot.


Mix together and cook over medium heat for 5-10 minutes, stirring often so it doesn't burn to the bottom.


For the last 5-10 minutes, bring the heat to low and simmer until rhubarb is soft.


Remove filling from heat.


Place crust in pie pan and crimp edges.


Slowly pour in rhubarb strawberry filling.


For the Topping:


In a small bowl, combine the coconut flour, brown sugar, cinnamon and oats; cut in butter until crumbly.


Sprinkle over rhubarb strawberry pie.


Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 30-35 minutes longer or until crust is golden brown and filling is bubbly.


Cool on a wire rack.

Show up at any Memorial Day picnic with this beauty of a pie and I promise it will not disappoint!

kate & kale Etsy

Thyme to turnip the beet

Thyme to turnip the beet

Don’t forget to stop by kate & kale Etsy to see NEW apparel now available! I adore this new Thyme to turnip the beet.  Perfect for everyday wear or for class at barre.  I can’t wait to rock mine at my next barre class!

Stay healthy!

Kate XO

You Might Also Like...

No Comments

Leave a Reply