Sugar Free Rhubarb & Apple Pie

Sugar Free Rhubarb & Apple PieLately I’ve been obsessed with sugar. I check the ingredients list on all my products like a mad man… well mad woman actually… only to find sugar is in almost everything.

As we like baking I’ve decided to try to do some sugar free baking by replacing sugar with Natvia.

Natvia is a zero calories, 100% natural sugar replacement. It has low G.I and it is suitable for cooking and baking. Natvia contains no aspartame, no saccharin and no artificial ingredients; it is made from all-natural stevia and erythritol and it acts just like sugar does in the oven… well at least this is what I read, so I wanted to test this theory…

The information is right. You can bake with it and it works just as well as ordinary sugar… or should I say better as it is zero calories 🙂


For the pastry:

  • 200g flour
  • 200g unsalted butter; cubed
  • 5tbsp Natvia sweetener
  • 1 egg yolk
  • 1/2tsp baking powder
  • 3 drops of vanilla essence

For the filling:

  • 350g rhubarb
  • 350g apples
  • 1tbsp Natvia sweetener
  • 1tsp cinnamon
  • A few handfuls of desiccated coconut


Sift the flour Into a large mixing bowl add the Natvia sweetener and combine, add the baking powder and vanilla essence and finally add the cubed butter. Bring all the ingredients together and add the egg yolk. Once you have a smooth and even pastry for our base split it into two halves and place in the fridge to settle.

Preheat the oven to 160C.

Wash and peel the rhubarb and apples, then trim the rhubarb and core/deseed the apples. Once cleaned up then chop them all up into small cubes.

Place them in a saucepan, add Natvia sweetener and cinnamon and gently cook until the fruit becomes soft, stir gently as you don’t want to turn the fruit into a mush.

Remove from the heat and put aside.

Prepare a small cake frame (around 12” X 12”) by lining with baking paper. Retrieve one half of your pastry from the fridge. Fill the bottom of your baking trey with a thin layer of the pastry either by rolling it out (if you are adept with a rolling pin) or just by patching piece by piece with your fingers (if you are not) – your pastry should be very easy to work with so this isn’t difficult.

Next cover your pastry with a thin layer of desiccated coconut then on top of your coconut layer spoon some of the stewed fruit filling; then again cover with a thin layer of desiccated coconut.

Take the second half of your pastry from the fridge so it is as chilled as it can be and using the “big eyes” on your grater grate all over the top.

Pop it into the oven and allow to cook for 30-35 minutes or until a nice golden colour.

Remove from the oven and allow to cool.

Sprinkle with Natvia sweetener to give it a nice dusted finishing look.


Sugar Free Rhubarb and Apple PieSugar Free Rhubarb & Apple Pie.My Sugar Free Rhubarb & Apple PieHave you ever tried Natvia before?

Have you ever attempted a sugar free bake, if so how did it go?


38 thoughts on “Sugar Free Rhubarb & Apple Pie

  1. I’m loving Natvia too. I’ve tried stevia sweetener before but it takes some getting used to in drinks and I couldn’t find an artificial sweetener that actually worked in baking. Natvia seems to do it all, especially the icing sugar – brilliant 🙂

  2. Wow! Just looking at this is making my mouth water! I love that its a health friendly recipe. I recently made a bunt cake out of yogurt and its was great! I will have to try this out next.

    Kayla || The Little Lady

  3. Oh I love apple and rhubarb crumble…I’m actually growing rhubarb in the garden now just to be able to make this!! I’ve not heard of Natvia before but I like the idea of making it sugar free,

I love all comments :-)