When we have potluck dinners at church in the spring, there is a lady who always brings her famous Rhubarb Dessert. It is amazing. Since we have totally revamped our eating habits, we are no longer able to eat it. I called her up, got the original recipe and went to work substituting and experimenting, trying to create something similar to her dessert. This is the end result! I hope you enjoy it! I have broken the ingredients and directions into their three separate steps below.
Darlene’s Rhubarb Dessert
Crust Ingredients:
1/2 cup Nutiva coconut oil, melted
2 1/2 cup almond flour
2 Tbsp. honey
Crust Directions:
1. Preheat oven to 350 degrees.
2. Mix together coconut oil, almond flour and honey.
3. Press into a 9×13 pan.
4. Bake for 8-10 minutes.
Filling Ingredients:
6 egg yolks
1 cup honey
1 cup almond milk (I used store-bought which seems to be thicker than my homemade almond milk)
1/4 cup arrowroot
1/4 tsp. salt
5 cups chopped rhubarb
Filling Directions:
1. Separate 6 eggs (you will use the whites for the topping).
2. Combine egg yolks and honey in a large bowl and mix well.
3. Whisk arrowroot into the almond milk and then pour into egg/honey mixture.
4. Add salt and rhubarb and mix well.
5. Pour on top of hot crust. Return pan to the oven and bake for 20-25 minutes (or until rhubarb is tender and filling is somewhat set.)
Meringue Topping Ingredients:
6 egg whites
1/4 cup honey
2 tsp. vanilla
Topping Directions:
1. Whip egg whites until stiff peaks form.
2. Add vanilla. Whip to incorporate.
3. Drizzle honey over the egg whites and whip again until well combined.
4. Spread on top of hot, baked filling.
5. Bake another 10 minutes or until browned.
Shared at Allergy Free Wednesdays, Pennywise Platter and Fight Back Friday!
This post contains affiliate links for which I may receive compensation. Thanks you for your support!
Tina
Jun 22, 2014 -
Thank you! I traditionally bake a similar recipe once every year (except I used one without cream in the filling), and I was worried I would have to give it up. I was never too fond of the original’s flour-y crust anyway. Just pulled it out of the oven and it looks beautiful!
Angie
May 26, 2014 -
I made this and it tasted great, although mine looked nothing like the picture. everything was much more moist. I will be keeping this on file for a great seasonal treat!
Jennifer
Jun 2, 2014 -
I’ve learned that where you live in the country greatly varies the texture and water-content of your rhubarb. I grew up in North Dakota and if I recall, the rhubarb held much more water/moisture in it than it does here in NW Montana. You may need to add some more arrowroot or tapioca flour or cook it longer.
Katrina
May 10, 2014 -
Maybe a silly question. I am out of town and making this for Mother’s Day tomorrow. At home, I’d use arrowroot, but since there is none at my mom’s house, will cornstarch work just fine? I assume they are both just for thickening. But I’m somewhat new to this kind of cooking/baking. Thanks! Looks delicious. My mom has 3-4 of the most amazing looking rhubarb plants growing outside!
Katrina
May 10, 2014 -
I do have to go buy some almond flour today, so if I need to get arrowroot, too, I can just do that. 😉
Jennifer
May 10, 2014 -
In the original recipe it is flour…so cornstarch might work? Tapioca flour or starch would work fine but I’m guessing you don’t have that on-hand either…Typically yes, as a thickener you could sub cornstarch. I’m just not sure in this case!
Katrina
May 10, 2014 -
Great, thanks. I’m going to try cornstarch. We didn’t go anywhere today that had arrowroot. (This town, eyeroll.) 😉
Miss L
Aug 12, 2013 -
I’m eating second piece of this pie right now. Very Good! Will make again, if I find rhubarb from farmers market again. Thanks!
Paula
Jun 7, 2012 -
I tried it last night. Everyone loved it. Thanks again.
Lindsey
Jun 6, 2012 -
Can you suggest a replacement for the coconut oil. We have recently found out my daughter is allergic to coconut. Thank you! LOVE your blog and all it’s wonderful recipes!
Jennifer
Jun 6, 2012 -
Melted butter should work great!
Lindsey
Jun 6, 2012 -
Should have mentioned we are dairy-free as well. Thanks!
Jennifer
Jun 6, 2012 -
Oh…um, maybe olive oil? Coconut oil and butter are the main fats I use for cooking.
Natalie
Jun 6, 2012 -
Wow that looks amazing!