Remember the rhubarb fortune telling I was doing on Friday?
I knew I wanted something tart with the rhubarb…
yet creamy and custardy too. I searched around on the internet and found this recipe. I changed it up of course to fit my dietary needs. For the crust I used a mix of brown rice flour, tapioca flour, and corn starch. In the custard I switched tapioca flour for the wheat flour, and I cut the sugar in half, because two cups was ridiculous. In the topping, instead of the 1/2 cup sugar, I just gave it a squirt of agave nectar. These bars are so yummy delicious and decadent! I am trying really hard not to eat it for lunch; I want to save some for dessert tonight. I’d better go occupy my hands with some crocheting, and stop looking at this picture:)
See you Wednesday!