CRUSTLESS RASPBERRY/RHUBARB PIE

3 c chopped rhubarb

3 cups fresh or frozen raspberries

1/3 c flour  (I used almond flour)

3/4 c sugar (or substitute)  (I used half sugar and half substitute)

1/2 tsp baking powder

1/2 tsp salt

3 extra large eggs

1 tsp vanilla

1 c milk  (I used almond milk)

1/4 c butter melted

Preheat oven to 375.

Grease pie plate with butter and spread rhubarb and raspberries on the bottom.

Mix remaining ingredients in mixer and pour over rhubarb.

Bake for 40-45 minutes until cooked and set in the middle.

Let set for 15 minutes before cutting.

Top with whipped cream or ice cream if you dare!