Old Fashioned Rhubarb Pie
Serves Up To:
1 (9”) refrigerated pie crust, at room temperature
5½ cups fresh or frozen rhubarb, cut into ¼” pieces, thawed if frozen
1½ cups sugar
2 large eggs
¼ tsp. salt
Preheat oven to 375°F. Roll pie crust into a 9” pie plate and crimp the edges.
In a large bowl, mix rhubarb and sugar together, then pour into pie crust.
In a medium bowl, whisk eggs, almondmilk, almond flour and salt. Pour over the rhubarb.
Bake 50-55 minutes, or until filling is set.
Allow to cool completely, then slice to serve.
Made with these products:
Vanilla AlmondmilkView Product
Almond FlourView Product
Shelf Stable Vanilla AlmondmilkView Product
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