WebPreheat the oven to 180 C. Combine all ingredients together into a dough. Press in the dough into a greased 25 cm/10 inch pie dish. Bake in a preheated oven for 5 …
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Rhubarb custard and rhubarb custard crisp can easily be modified to be low carb recipes. In general it is a matter of switching white enriched flour to almond flour and switching pure cane sugar to a sugar substitute. Custards include eggs, cream and sugar.
Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked). In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust.
Preheat oven to 350 degrees F (175 degrees C). Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan. Spread rhubarb evenly over the crust.
Sprinkle the egg mixture lightly with xanthan gum whisk until well combined. Stir in the rhubarb. Pour the rhubarb filling over the partially baked crust and return to oven. Bake for 50 minutes, or until custard has set and a knife inserted into the center comes out clean.