Let's bake a delicious rhubarb pie.
Add 3 eggs, kefir, and sweetener to the oat flakes and leave to swell.
Peel the rhubarb, cut it into small pieces and lightly cook it (I added water and put it in the microwave for 5 minutes). Then drain the water and let the rhubarb cool.
Pour the oat-egg-kefir mixture into the mould and smooth it out.
Cut the dates into small pieces and add to the cooled rhubarb.
Add the egg white, yoghurt, vanilla sugar, and cornstarch to the skimmed milk curd and blend. Add the rhubarb and dates. Stir everything and pour on top of the oat base.
Place in the oven and bake at ~170 °C for ~40-45 min until lightly browned on top.
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Finished product weight 1286
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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