There’s something especially nostalgic about an oatmeal cream pie—but this homemade version feels made for spring. These gluten-free strawberry rhubarb oatmeal cream pies combine soft and chewy spiced oatmeal cookies with a silky strawberry rhubarb cream filling for a seasonal twist on the classic treat.

The cookies are tender and rich with warm notes of cinnamon, cardamom, and ginger, while the filling brings bright fruit flavor with the perfect balance of sweetness and tang. Strawberry adds natural sweetness, while rhubarb lends that signature tartness that makes every bite feel fresh and vibrant.

They’re playful yet polished, comforting yet elevated—the kind of dessert that feels just as fitting for a spring gathering as it does with an afternoon cup of coffee. If you love nostalgic bakes with a seasonal upgrade, these gluten-free oatmeal cream pies are such a fun recipe to make.

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Why You’ll Love This Recipe

A seasonal twist on a classic
Inspired by nostalgic oatmeal cream pies, this homemade version is filled with fresh strawberry rhubarb flavor for a bright spring and summer update.

Soft and chewy texture
The oatmeal cookies bake up tender and chewy with lightly crisp edges and soft centers.

Beautifully balanced flavor
Warm spices, buttery oats, sweet strawberries, and tart rhubarb create a layered flavor that feels cozy and fresh at the same time.

Completely gluten-free
Made with gluten-free 1:1 flour and rolled oats, these sandwich cookies are every bit as delicious as the original.

Perfect for make-ahead baking
The cookies and filling can be prepared ahead, making these a lovely dessert for gatherings, showers, brunches, or weekend baking.

Bakery-worthy presentation
With their pastel pink filling and sandwich-cookie shape, these oatmeal cream pies look as beautiful as they taste.

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Ingredient Notes

A few key ingredients work together to give these gluten-free strawberry rhubarb oatmeal cream pies their soft texture, balanced flavor, and bakery-style finish.

Gluten-Free 1:1 Flour
Use a high-quality gluten-free all-purpose flour blend that contains xanthan gum for the best structure and texture. I typically bake with Bob’s Red Mill Gluten Free 1:1 Baking Flour.

Old-Fashioned Rolled Oats
Rolled oats add classic oatmeal cookie texture and chew. Be sure to use certified gluten-free oats if needed. I don’t recommend quick oats or instant oats here, as they can change the texture of the cookies.

Unsalted Butter
Butter adds richness and helps create a soft, flavorful cookie. Use room temperature butter for the cookie dough and softened butter for the filling so everything blends smoothly.

Light Brown Sugar
Brown sugar adds moisture and a soft chew while bringing warm caramel notes that pair beautifully with the oats and spices.

Granulated Sugar
A small amount of granulated sugar helps balance the brown sugar and supports spread and texture in the cookies.

Strawberries
Fresh strawberries provide natural sweetness and a bright berry flavor in the filling. Dice them finely so they cook down quickly.

Rhubarb
Rhubarb adds a signature tartness that balances the sweetness of the filling and gives these cream pies their seasonal character. Fresh rhubarb is ideal, but thawed frozen rhubarb can also work if well drained.

Cream Cheese
Cream cheese creates a tangy, silky filling with enough structure to hold between the cookies. Full-fat cream cheese works best here.

Powdered Sugar
Powdered sugar sweetens and thickens the filling while keeping it smooth and pipeable.

Warm Spices
Cinnamon, cardamom, and ginger add subtle warmth that complements both the oats and fruit without overpowering the filling.

Vanilla Extract
Vanilla rounds out both the cookie dough and filling with soft bakery-style flavor. Pure vanilla extract is recommended for the best taste.

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How to Make Strawberry Rhubarb Oatmeal Cream Pies

See the recipe card below for the full ingredient list, measurements, and detailed instructions.

Step 1: In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, cardamom, and ginger. 

Step 2: In a separate large bowl, beat the butter, brown sugar, and granulated sugar until smooth and creamy.

Step 3: Add the egg and vanilla extract and mix until fully combined.

Step 4: Add the dry ingredients to the butter mixture and mix on low speed just until no flour streaks remain.

Step 5: Fold in the rolled oats until evenly incorporated. Cover and chill the dough for 30 minutes.

Step 6: Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 1 tablespoon portions (about 20g each) and place 2 inches apart. Bake for 7–9 minutes, until the edges are lightly golden and the centers look soft and slightly underbaked.

Step 7: Next, prepare the strawberry rhubarb reduction. In a small saucepan, combine the diced strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the fruit releases its juices and begins to bubble. Reduce the heat slightly and simmer until the fruit is soft and the mixture has thickened slightly.

Step 8: Strain the mixture through a fine-mesh sieve into a bowl, pressing gently to extract the liquid. Reserve the liquid for the filling and allow it to cool completely. (Photo 12)

Step 9: In a large bowl, beat the butter, cream cheese, vanilla extract, and salt until smooth and creamy. Add the powdered sugar in two additions, mixing until fully combined.

Step 10: Add the cooled strawberry rhubarb reduction and continue mixing until the filling is light, fluffy, and smooth.

Step 11: Pipe the filling onto the flat side of half of the cookies, leaving a small border around the edges. Top with the remaining cookies and gently press until the filling spreads to the edges. Chill briefly, if needed, to help the filling set.

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Recipe Tips

A few simple tips will help you create soft, bakery-style gluten-free oatmeal cream pies with a smooth and flavorful filling.

Use a digital kitchen scale
For the most accurate results, especially with gluten-free flour, I highly recommend weighing your ingredients.

Don’t skip the chill time
A short 30-minute chill allows the gluten-free flour to hydrate and helps the cookies bake with the best texture.

Slightly underbake the cookies
Remove the cookies when the edges are lightly golden and the centers still look soft. They will continue to set as they cool.

Shape while warm
For perfectly round sandwich cookies, use a round cookie cutter or small bowl to gently swirl around the cookies immediately after baking.

Cool completely before filling
Warm cookies can melt the filling and cause the sandwiches to slide, so be sure they are fully cooled first.

Chill the filling if needed
If the filling feels too soft for piping, refrigerate it for 10–15 minutes before assembling.

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Storage & Freezing 

Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 4 days. For the softest texture, let them sit at room temperature for 10–15 minutes before serving.

The unfilled cookies freeze beautifully. Place cooled cookies in an airtight container and freeze for up to 2 months. Thaw at room temperature before filling. You can also freeze assembled cream pies in a single layer until firm, then transfer to an airtight container. Thaw in the refrigerator overnight.

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Frequently Asked Questions

Can I use frozen strawberries or rhubarb?
Yes. Thaw first and drain off excess liquid before cooking down the fruit mixture.

Can I make these ahead of time?
Yes. You can bake the cookies 1–2 days ahead and store them in an airtight container, then prepare the filling and assemble when ready to serve.

Can I use quick oats instead of rolled oats?
I recommend old-fashioned rolled oats for the best chewy texture. Quick oats can make the cookies softer and less textured.

Why did my cookies spread too much?
This can happen if the butter was too warm or the dough was not chilled long enough. Be sure to chill the dough for 30 minutes before baking.

Can I make these dairy-free?
You can experiment with dairy-free butter and cream cheese alternatives, though the texture and flavor of the filling may vary slightly.

Do these need to be refrigerated?
Yes. Because the filling contains cream cheese and butter, the assembled cookies should be stored in the refrigerator.

Can I make the filling sweeter or thicker?
Yes. Add a little extra powdered sugar until the filling reaches your preferred sweetness and consistency.

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Photography by Creating Kaitlin

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