- RHUBARB CUSTARD
- 4 cups diced rhubarb
- 1 cup date puree
- 3 eggs
- 1/4 cup flax meal
Cover diced rhubarb and with boiling water. Let stand 5 min. Drain. Mix in date puree, eggs and flax meal. Pour into a glass baking dish that is approx 9″ square and at least 3 ” deep.
- CRISP TOPPING
- 1/2 cup butter
- 2 cups oats
- 1/2 cup flax meal
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup date puree
Mix first 5 ingredients together until butter is well incorporated into dry ingredients. (This is best done by using you hands.) Add date puree and mix together. Spread over top of rhubarb custard and bake at 350°F for approx. 45 min. If topping is getting to brown lay a piece of foil on top.
Sugar Free Kitchen 