Creamy Rhubarb Pie

Pat Duran

By
@kitchenChatter

This was for dinner today and was very good..my neighbor and I had a piece with our sweet iced tea.
You can make the filling without a crust and use it as a dessert with ice cream if you don't want to make a crust.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
10 Min
Cook:
35 Min
Method:
Bake

Ingredients

4 c
rhubarb, cut in small pieces
2/3 c
water
1 c
granulated sugar
2 Tbsp
flour
1 pinch
salt
3/4 c
coconut liquid coffee creamer
4 large
eggs,beaten
1 Tbsp
orange juice, frozen concentrate -undiluted
3 Tbsp
butter
1
deep dish unbaked pie shell

Step-By-Step

1Preheat oven to 350^.
Put rhubarb,water, sugar,flour and salt in a saucepan; cook for 2 minutes; add butter and orange concentrate and cook until butter and concentrate melts.
2Beat eggs and add the coconut milk; slowly add the egg mixture to the rhubarb mixture; stirring so eggs blend in well..cook for 30 seconds to thicken slightly.
3Pour into unbaked pie shell. Sprinkle extra sugar lightly over top. Bake for 35 minutes. Cool, then sprinkle sugar lightly over top again ,if desired, flute whipped topping over outside edge when pie is cold.
4You can make this without a crust and bake the same in a 9-inch square dish and serve both with vanilla ice cream if desired.

About this Recipe

Main Ingredient: Fruit
Regional Style: German
Other Tags: Quick & Easy, Healthy, Heirloom