Rhubarb Pie Bars

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One of my favorite Farms at the markets- L&A Farms- has this cool Farm Fan app. Basically sign up and get text messages. Each purchase of pasture-raised eggs or grass-fed beef can go towards points. Get so many points, get a reward. Cool, and progressive for a farm, right? I think so. But more to the Fan, is that I can a text before each market reminding me to come to the market and what they will have. Even cooler, right?!?! I think so, at least to a food dork to me this future farm technology combination makes my heart sing. Why?

Because 1. It brings awareness back to the market. People can look at their phone and be reminded to go to the farmer’s market that day. 2. You can do a little pre-shopping because you know what produce they will bring. 3. It promotes local shopping. Buy local, earn rewards. There a rad, positive feedback loop here.

Let us return to number 2 and a month ago. I am standing at my booth, waiting on some customers and for the day to get hopping. My sounds with a text message. Who is texting me this early? Even better, it is my Fan reminder! They have rhubarb today! I looked at my boyfriend at least once every 20 minutes to say: Don’t forget to remind me to buy rhubarb. Of course he tried to buy it for me, but then I wouldn’t get my points.

Now this was a very conceptual market. I could make pie. I could make strawberry rhubarb pie. Or I could make pie bars. Hmm…..I like this thought. And looking back now, writing this post, if I were to change anything about this recipe, it’s that I would add rosemary. Maybe you can give that a go. Let me know how it turns out.

Rhubarb Pie Bars

  • 1 1/2 cup coconut flour
  • 3/4 cup cold lard or coconut oil
  • 1/4 cup coconut sugar

For the Filling

  • 3 pasture-raised local eggs
  • 1 cup honey
  • 1/2 cup coconut sugar
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 4 cups rhubarb
Let’s Make it Happen: Pre-heat oven to 350. Stir coconut sugar and flour. Cut in cold lard. Get your hands in there and mix until the texture is crumbly. Pat into a greased baking pan. Bake for 10 minutes, until lightly golden.
Begin on the filling. Go ahead and dice that rhubarb. Mix the other ingredients together. Fold in the diced rhubarb. Bake at 325 (note a temp change here) for another 30 minutes. Allow to cool and set up before slicing and devouring.

Bake 350 10 minutes. 325 for 30 minutes

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