We picked rhubarb from Oma’s garden. Then I asked Momma if we could make rhubarb pie with it. She said yes, so I made rhubarb pie. We changed the recipe because Daddy does not want to eat gluten, because it upsets his stomach.
The pie crust did not work because it all dissolved into the the pie. It was really sweet too. It was good as the topping though. It might be good for a cheese cake bottom.
We adapted a pie crust to fit ingredients that we had. You can find the original here.
- 1.5 cups ground almonds (Almond flour)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup coconut oil at room temperature
- 2 Tbl maple sugar
Make a pie crust by preheating oven to 325 degrees. Combine ground almonds, salt, baking soda, coconut oil and maple sugar in a bowl. Carefully press a thin layer into a deep dish pie pan. (If you use a shorter one, you will have extra topping on top). Bake for 10-15 minutes or until golden. Preheat oven to 425 degrees.
- 7 cups rhubarb
- 1.5 cups sugar
- 1/4 cup coconut flour (we ground up unsweetened coconut until fine)
Combine rhubarb with sugar and then add coconut flour. Pour into pan.
Sprinkle remaining “crust” on top. Bake in 425 degree oven about 25-30 minutes. Be sure to put something under the pie so it does not bubble all over the stove!
It smelled really good and tasted really good. We will have to try again 🙂
It looks so yummy!