I have not had a sinus infection in 12 months and my IBS problems disappeared. No more allergy related eczema. And I lost weight (of course now gained being pregnant, but I’m smaller than I was with either of my previous pregnancies!). Feel free to ask me any questions. I highly encourage all of my friends to check out Maria’s books and websites if you are serious about getting healthy!”
To get started on your path to health click HERE. I’d be honored to help you too!
Filling: 1 1/4 cup Swerve (OR erythritol)
2 tsp stevia glycerite (omit if using Swerve)
8 oz cream cheese or coconut cream
2 eggs
1/2 tsp vanilla extract
1/4 tsp Celtic sea salt
3 cups chopped fresh rhubarb
Pie Shell:
2 cups blanched almond flour
4 TBS Swerve (OR erythritol)
1/4 tsp stevia glycerite
4 TBS butter or coconut oil, melted
Topping:
1/3 cup Swerve (OR erythritol)
1 tsp stevia glycerite
1/3 cup blanched almond flour
1 tsp ground cinnamon
1/4 cup butter or coconut oil, softened
Preheat oven to 375 degrees F (190 degrees C). Prepare pie shell, by beating all ingredients together. Pat into a pie pan (using fingers), then place in oven to bake for 12 minutes. Meanwhile, beat 1 1/4 cup sweetener, cream cheese, eggs in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell. Bake for 30 minutes in the preheated oven.
Meanwhile, combine 1/3 cup sweetener, 1/3 cup blanched almond flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Rhubarb Pie = 259 calories, 15g fat, 5g protein, 52 carbs, 1g fiber
“Healthified Rhubarb Pie = 250 calories, 24g fat, 8g protein, 6g carbs, 3g fiber
I love rhubarb custard pie…can’t wait to try this recipe out. 🙂
Can’t wait to try this when my rhubarb is ready!!!! Also, I notice that you use celtic sea salt. Is there a big difference between that and just regular sea salt?
I like it because of the mineral in it. There isn’t much of a taste difference, just a little healthier. 🙂
Thanks:-)
Hi Maria,
I am making this right now and I noticed in the directions for the pie filling you say beat 1 cup of sweetener, but in the ingredients you say 1 1/4 cups of swerve. Which is it supposed to be?
Thanks,
Diana
Sorry about that. I fixed it above. 🙂
Thank you for replying so fast!!!
I know you’re not a fruit fan but can i use the same recipe with apples. Or would i need to make some adjustments? We have fresh apples from the tree and the guys want an apple pie.
I don’t bake with them so not sure. It should work. 🙂
Hi Maria , I would love to make this pie but I don’t see any butter in the topping how much do you use ?
I would like to take this opurtunity and thank you for all you do
I have purchased all you books over the years and follow you blog obsessively
I have not yet found the courage to sign up for a food / vitamins plan since I’m to scared of failing !!
Best regards and g”d bless you
Sorry, the format was messed up. I fixed it above.
Thank you so much! You can do this!! 🙂