rhubarb pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
*Rhubarb, 12 cup, diced Wheat, Hard Red Winter, 2.25Butter, unsalted, 1 stick Butter, unsalted, 5 tbsp *BioSALT - a balanced salt alternative, 1 servingNatural Raw Unfiltered Honey, 80 tbsp Carrington Farms Organic Coconut Oil, 4 tbsp
simmer together rhubarb, 5 Tblsp butter, 1 cup flour, grated orange peal,(optional and to taste), 4 cups raw honey until rhubarb is tender and filling is thickened. While it is simmering, make crust. I use a butter cookie recipe for the crust. Mix the rest of the flour, butter, coconut oil, honey and flour in a mixing bowl until it forms a dough. Roll into 1 inch balls and layer the bottom of a large glass baking pan. Bake just until it is very light tan. Pour in pie filling. Layer the top with the rest of the dough. Bake at 375 for 20 minutes or until cookies on top are golden colored.
Serving Size: Makes about 30 small square pieces
Serving Size: Makes about 30 small square pieces
Nutritional Info Amount Per Serving
- Calories: 278.8
- Total Fat: 7.2 g
- Cholesterol: 13.5 mg
- Sodium: 2.9 mg
- Total Carbs: 57.8 g
- Dietary Fiber: 2.6 g
- Protein: 2.3 g
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