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If a pie can be pretty, well then this Dairy Free Rhubarb Cream Pie get’s first place in my book. The way the rhubarb floats to the top and exposes its different shades of pinks and reds. The creaminess of the pie filling in and around the crimson rhubarb. Do I have your mouth watering yet? This pie didn’t last long in our house. Matter of fact I made two and they were devoured in very short order.
I know rhubarb season is almost past, but don’t most of us who have rhubarb plants now have a stash of it hidden in our freezers? I know I do. My mom passed this recipe on to me, she’s been making it for as long as I can remember. For many years when I wasn’t eating eggs I didn’t bother with converting this recipe over to gluten-free. Just recently I was going through some old recipes and came across this recipe. I decided it was the perfect dessert I needed to convert to gluten-free. I had just finished pulling the last of my rhubarb and of course a dessert needed to be made, didn’t it? Sounds like a good reason to me, who needs a reason to make dessert anyway, anytime is a good time, so I got busy.
I consider the kitchen as my studio, where I am inspired, and go to create. It’s what I love to do, great therapy and incredibly rewarding. Since the result of my inspiration and creativity is food, than it’s a win win situation because we all have to eat. At times my family eats pretty well, and other times, well I need a break from the kitchen too. It can be feast or famine around here.
Rhubarb is low in calories and rich in Vitamin C and fiber, it also has a fair amount of potassium. Besides being pretty, by itself or paired with strawberries or any other kind of berry, rhubarb recipes are endless. Pies, breads, muffins or compotes become very popular when the beautiful red stalks shoot up in the spring and summer. Have you tried my Rhubarb Coffee Cake recipe yet?
I have to say that this Dairy Free Rhubarb Cream Pie is one of my favorite ways to use up some of my rhubarb, although I haven’t met a rhubarb baked good I don’t like. What’s your favorite way to use rhubarb?
Ingredients
- 2 1/2 cups almond meal
- 2 Tablespoons Tapioca flour
- 1/3 cup of honey
- 1/4 cup almond meal
- 1/2 teaspoon ground nutmeg
- 3 cups of rhubarb, cut small
- 3 eggs
- 1 cup of maple syrup
Instructions
- Preheat oven to 400 degrees, grease pie plate with coconut oil.
- Into food processor, add almond meal, turn on, and drizzle honey through the top opening.
- Mix until it forms a ball. Remove the ball, and place ball in pie plate. With wet fingers spread dough from center outwards and up the sides, rewetting fingers as needed, to keep it from sticking to them.
- In medium bowl whisk together almond meal, and nutmeg. Gently stir in rhubarb. Place into pie crust.
- In small bowl whisk eggs, and stir in maple syrup. Pour over rhubarb.
- Place pie on top of cookie sheet, with strips of foil cover edges of crust.
- Place in oven, bake for 45 minutes, remove foil and finish baking for 15 more minutes.
Tags: Grain Free honey
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