Sticking to the classics with this deliciously simple recipe. Just roll out the dough, mix in the filling, stick in the oven and then voila! A perfect slice of rhubarb pie.
Ingredients
- Almond Breeze Vanilla almondmilk: 0.75 cup
- Blue Diamond Almond Flour: 0.25 cup
- (9-inch) refrigerated pie crust, at room temperature: 1 piece
- 1/2 cups fresh or frozen rhubarb, cut into 1/4-inch pieces, thawed if frozen: 5 piece
- 1/2 cups sugar: 1 piece
- eggs: 2 piece
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Roll pie crust into a 9 inch pie plate and crimp the edges.
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In a large bowl, mix rhubarb and sugar together, then pour into pie crust.
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Whisk eggs, Almond Breeze Vanilla Almondmilk, Blue Diamond Almond Flour, and salt together in a bowl. Pour over the rhubarb.
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Bake in the preheated oven until filling is set, 50 to 55 minutes.
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Allow to cool completely, then slice to serve.
