Melanie's Rhubarb Custard Pie
When I moved to my current house I was delighted to find a patch of rhubarb by the garage. I had never really been a fan of rhubarb until last year when I discovered rhubarb custard pie! However, I needed a pie that could be grain free, low sugar, use natural sugar, dairy free and gluten free. After many pies I finally came up with my favorite combination. I am excited to share this recipe with you in hopes that you can also enjoy a lovely rhubarb custard pie with delight and not have to worry about making your tummy angry.
Ingredients
- Prepared 9in pie crust*
- 1/2 cup honey
- 3 Tbsp GF All Purpose flour or MW Flour Blend
- Pinch of salt
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 3 eggs
- 3 Tbsp coconut cream, full fat
- 1 tsp vanilla
- 2 scoops of Great Lakes Gelatin Co. Keto Collagen + MCT, Vanilla or your favorite collagen (optional)
- 3 cups diced rhubarb
Directions
Put everything but the rhubarb into a bowl and whisk together until blended. Then stir in the rhubarb. Pour into prepared pie crust. Bake at 350 degrees for 45 minutes. Check for a firm center. Enjoy!
Put everything but the rhubarb into a bowl and whisk together until blended. Then stir in the rhubarb. Pour into prepared pie crust. Bake at 350 degrees for 45 minutes. Check for a firm center. Enjoy!
*I love to try out different pie crusts every time a bake. I encourage you to use your favorite recipe. One that turned out great with this pie was Otto's Naturals GF Paleo Pie Crust
To get the downloadable PDF of the recipe click HERE
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