"Knackig" Rhubarb Pie

This is nicked from my grandma's recipe book. It is a dish I look forward to every time I go back to Gävle, Sweden, and I finally decided it is about time I learned the family secrets for myself so I wouldn't have to wait a year to taste this sweet but tart, crisp and chewy pie.

I hope you enjoy this recipe as much as I do!

"Knackig" Rhubarb Pie

Serves: 8

Ingredients

• 400g rhubarb, sliced

• 100g oats

• 130g caster sugar ( I used 60g half caster sugar half stevia )

• 120g coconut oil

• 75g brown rice syrup

• 35ml single cream

• 15ml almond milk or water

• 1/2tsp baking powder

• 1tsp vanilla powder or essence

• 100g buckwheat flour ( You can mix the flours for example, 25g each of all purpose white, almond, wholemeal and buckwheat )

• pinch salt flakes

Method

- Preheat the oven to 150 degrees Celsius, fan.

- Melt the cream, water, sugar, syrup and coconut oil in a small saucepan.

- Meanwhile, combine all the dry.

- Place the chopped rhubarb into a circular pan.

- Add the dry mix to the fully melted wet mixture. Stir until everything is combined. It will form a thick paste.

- With your fingers, press the 'dough' onto of the rhubarb and pop it in the oven for 40 minutes. Turn the temperature up to 180 and cook for a further 5-10, or until a deep golden all over on top.

- Remove from the oven and serve with vanilla custard or ice cream!