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Ingredients: 1 c. rhubarb, sliced and spread in the bottom of a 9 or 10-inch pie pan (I had a nine inch and needed to make two overflow ramekins. ); 4 chicken eggs or 2 goose eggs; 2 c. milk (I used almond milk for the Almond Joy pie and it came out great.); 1/2 to 3/4 c. sugar, depending on your love for tart rhubarb; 1/2 c. gluten-free baking mix or almond flour (don't use one that's predominantly chick pea flour - it'll be a bit bitter); 6 tbsp melted butter or coconut oil (you could probably cut this down to 4 tbsp with very little loss); 2 tsp vanilla; 1/2 c rolled oats

www.farmerkriss.com

Enjoy a gluten-free Rhubarb Custard Pie perfect for bake sales and potlucks! This versatile recipe uses minimal ingredients and is great for guests at your B&B or farm-to-table dinners. Perfectly...

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Pie dish
Ramekin
Cooling rack
Grater
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Spoon
Baking sheet
Oven
Refrigerator

Ingredients

1 c. rhubarb, sliced and spread in the bottom of a 9 or 10-inch pie pan (I had a nine inch and needed to make two overflow ramekins. )
4 chicken eggs or 2 goose eggs
2 c. milk (I used almond milk for the Almond Joy pie and it came out great.)
1/2 to 3/4 c. sugar, depending on your love for tart rhubarb
1/2 c. gluten-free baking mix or almond flour (don't use one that's predominantly chick pea flour - it'll be a bit bitter)
6 tbsp melted butter or coconut oil (you could probably cut this down to 4 tbsp with very little loss)
2 tsp vanilla
1/2 c rolled oats