Dairy-free Rhubarb Custard

As I sit here enjoying the aroma of the Rhubarb Custard I just took out of the oven; I am reminded of visits to my grandparent’s house when I was younger.

Food was always a big part of those times as I learned how to make many of the recipes my grandmother shared with us,  and of course we always indulged in their sweet or savory flavors.

Now as I work to eat better I have found that many recipes in my collection need to be revised or forgotten all together to help me on this lifetime journey of becoming a healthier me.

And so the recipe I am sharing today is one of those that I have revamped and I have to say it still brings back memories of my sweet grandmother! And I think she would enjoy it, too!

The original recipe was for a Rhubarb Custard Pie, but I have found that the filling was always our favorite part and so I have begun making it without a crust and not missing it one bit. I, also, have replaced the evaporated milk with a delicious dairy-free creamer that I love and have cut out half the sugar to let the tartness of the rhubarb really shine.

I hope you enjoy!

Dairy-free Rhubarb Custard

A recipe from my grandmother that I revised.

Serves: 6

2 organic eggs, lightly beaten

6 ounces So Delicious Dairy-free Original Coconut Milk Creamer

2 Tablespoons organic quick Tapioca, dry

1/2 cup evaporated cane juice crystals

2 1/2 cups rhubarb, chopped or diced

Mix the first four ingredients together by hand (no electric mixer needed) and let set for 5 minutes.

Pour into a *greased 9 inch glass pie plate.

Bake 30 – 35 minutes at 325 degrees. You want the center to be set, but not overdone.

Cool on counter for 20 minutes and then refrigerate until chilled through.

Delicious!

* I use Spectrum Organic All Vegetable Non-hydrogenated Shortening or Wildtree Natural Grapeseed Oil (in a mister pump) to keep the custard from sticking to the pie plate.