May 17th, 2013
Recipe by LeeAnne Wright From the print edition, May 2013
Preheat oven to 425ºF.
Place 1 3/4 cups walnuts, 1 tablespoon brown sugar and cinnamon in the bowl of a food processor and pulse until the nuts are ground fine. Pour in the melted butter and pulse until combined. Spoon 2–3 tablespoons of the mixture into the bottom of each of 6 wide-mouth 6-ounce glass jars, pressing down lightly.
In a medium bowl, beat together the white sugar, egg yolks, maple syrup, cream and vanilla extract until the mixture is thick and creamy. Whisk in 3 tablespoons flour until combined. Spoon 1/3 cup of mixture into each jar and top each with 1/2 cup diced rhubarb.
Chop remaining walnuts. In a medium-sized bowl, combine walnuts with 3 tablespoons each brown sugar and flour. Grate cold butter into walnut mixture and stir to combine. Divide mixture, sprinkling overtop of each custard.
Place the jars 5 centimetres apart on a baking sheet. Bake the pies for 12 minutes, then reduce the heat to 350ºF. Bake 20–22 minutes more, until the custard has set.
626 calories, 43 g fat, 151 mg calcium, 122 mg sodium, 55 g carbohydrates, 3 g fibre, 8 g protein. Excellent source of vitamin K, riboflavin, biotin, folate, copper, magnesium and manganese; good source of vitamin D; source of vitamin C, calcium, iron, omega-3 and omega-6.