Grain-Free Rhubarb Tart
This is how I do “seasonal cooking”. I should be posting a crisp spring salad or even a leek pie… but nothing inspired me to preheat the oven like the thought of a rhubarb tart. That’s life, sometimes! ‘Tis the season for rhubarb, and I’ve been waiting to try making this tart for months! It came out as well as I hoped: the strips of rhubarb turn jammy, with the sourness mellowed by the sweetness of the tart’s soft crumb. I baked it in a pretty fluted tart pan, but when I make it again I’ll do so in something with more standard measurements.
Aside from the subject of the rhubarb tart itself, one thing I wondered as I selected my stalks at the market was whether it’s considered a vegetable or a fruit. Recipes like this one definitely confuse the issue! I did a minimal amount of research and found out that it’s legally considered a fruit! From Wikipedia: “Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that since it was used in the United States as fruit, it counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.” I learned something new, did you?
One last note, about how this tart keeps (or doesn’t, I should say). Serve it warm, and don’t plan for leftovers. The consistency is so moist that I preferred this rhubarb tart fresh-baked rather than after a stint in the fridge.
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 tsp baking soda
- 1/2 tsp cream of tarter
- Pinch salt
- 1/2 cup coconut milk
- 1/4 cup coconut oil + more for greasing pans
- 2 eggs
- 4 stalks rhubarb
- Preheat your oven to 350F. Grease a 13 3/4″ x 4″ x 2″ tart pan (or pan with roughly equivalent volume) with coconut oil, set aside.
- In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, cream of tarter and salt.
- In a small bowl, whip the coconut oil, coconut milk and eggs together using a hand mixer. When frothy, stir into the dry ingredient mixture.
- Spoon the batter into the greased tart pan, smooth with the back of a spoon.
- Slice the stalks of rhubarb lengthwise into thin strips. Lay the strips on top of the batter, then gently press in until partly submerged.
- Bake in a preheated oven for 50 minutes, or until browned but not burnt.
- Slice with a sharp knife and serve warm.
How do you substitute almond flour for coconut flour? I’m allergic to nuts
Fresh Planet Flavorcarol
Unfortunately coconut flour cannot be substituted directly for almond flour. A much closer substitute would be cassava flour, although I need to brush up on my ratios.
I definitely learned something new! But this recipe is totally new to me because I have never actually tried rhubarb! Would love to try this recipe, it looks great!
Oh NICE! I have 3 massive rhubarb plants in the backyard and I really do run out of ways to use it! We love it but man do they grow like crazy! I can’t wait to try this when our Rhubarb comes up this May!
I grew up eating my grandma’s rhubard pie but have never made it. Thanks for this recipe. Can’t wait to try it!
What a pretty dessert! I have tried to grow rhubarb in my garden every year since I moved into our house (8 years now!) but it just won’t take. Such a bummer because I love it. Alas, it looks like I’ll be buying some soon to make this tart!
Fresh Planet FlavorMichele Spring
Ha, living in a tiny apartment in San Francisco means I’ll be getting my rhubarb at the farmers market for sure!
These are almost too pretty to eat…. almost 😉
WOw ! This rhubarb tart looks so insanely DELICIOUS !! I need to make these ! Thanks for sharing this wonderful recipe !
I love rhubarb and it grows wild like a weed at my Dad’s farm. I might need to steal some from him and make this yummy tart.
It has been so many years since I’ve had rhubarb and that needs to change! This tart looks delicious and sounds easy! I love it!
I have no doubt that this lovely dessert has the ability to stimulate all the senses.
This looks absolutely lovely and I’m excited to try it soon.
Spring is here and let the cooking fun begin! What a fun and colourful way to jump right in on the season. Fabulous job!
Emily Recipes to Nourish
This is gorgeous! I LOVE rhubarb especially in beautiful healthy treats like this. I can’t wait for spring rhubarb!
I am so in love with this tart! I love rhubarb – it’s like the ultimate British staple <3
Yum! I have yet to cook with rhubarb. Need to track some down this spring!
Kari - Get Inspired Everyday!
This looks so awesome for spring, we’re a couple of months away from rhubarb here, but as soon as I see a few stalks, I’ll be trying this out!
Definitely saving this for when I get rhubarb in my veggie box, thanks