I have literally fallen in love with this wonderful honey rhubarb tart. It’s many things: moist, juicy, sweet — all the while not being overly sweet! — crumbly, gluten-free, and surprisingly easy to prepare.
Yes, spring is finally here! And of course, you can’t have spring without enjoying fresh asparagus OR this TO-DIE-FOR rhubarb tart, can you? Actually it’s more of a crumble. One with the perfect amount of sweetness to offset rhubarb’s tartness. All thanks to mild acacia honey with its sweet, floral flavor. A little extra vanilla enhances the honey’s flavor and orange zest does something quite magical to the flavor of the rhubarb. Heavenly. It took nearly all of my will power to let it cool before eating it.
As one of those people who doesn’t do dessert or sweets, it was an unexpected surprise to fall completely head over heels with this dish. I only wish I doubled the recipe and made two of them. Between me and my liebste Schwabe we gobbled this up within a 24-hour span. Yes, me, the non-dessert eater! Okay, technically I only gobbled up 1/3 of it. When I came home from work the next day only one lone piece was left. I should have baked two. But I did discover that it tastes just as good on day 2, which makes this a great make ahead dessert.
Here you are baking an easy to make, from scratch, amazing rhubarb tart that also just happens to be naturally gluten-free and dairy-free / egg-free. If you want to go for a vegan version then all you need to do is substitute pure maple syrup for the honey. Maple syrup and rhubarb are also magical together. Or you can try pairing it together with naturally sweet foods – like apples and strawberry. As for rhubarb’s own natural flavor, keep in mind, the redder the stalk, the sweeter the rhubarb.
Yes, I love seasonal cooking and I can’t tell you how happy I am to see another one of spring’s gems pop up at the farmers markets once again! This rhubarb tart is truly delicious. Enjoy!
Honey Rhubarb Tart with Almond-Oat Crumble (GF)
Total time: 1 hour
For the filling:
300 g rhubarb, chopped (about 3 cups)
1 teaspoon pure vanilla powder
finely grated zest from 1 small organic orange
2 teaspoons arrowroot powder (or other starch)
1/3 cup honey (80 ml)
For the crust:
1 cup almond meal (100 g)
3/4 cup fine cut oats (75g)
1 teaspoon baking powder
1/2 teaspoon sea salt
3 tablespoons honey
5 tablespoons coconut oil, solid (not melted)
2 tablespoons chopped almonds
NOTE: I used a ceramic quiche form (which works great) but if you have one, use a round tart pan with a removable bottom.
1. Preheat the oven to 350°F / 190°C and grease a Ø 22 cm quiche or tart pan with coconut oil.
2. In a medium bowl, add the fruit, vanilla powder, orange zest and arrowroot powder; toss until coated. Add the honey and toss again. Set aside.
3. In a second bowl, add the almond meal, oats, baking powder, and salt and whisk together until combined. Add the honey and coconut oil. Use a fork to work the coconut oil into the dry ingredients until fully combined and the dough holds together when pressed.
4. Remove about 1/2 cup of the mixture to use as the crumble topping. Set aside. Transfer the rest of the mixture to the tart pan. Press the mixture evenly into the pan. Pour the rhubarb over the crust, distributing evenly.
5. Add the chopped almonds to the reserved crumble top and mix to combine. Sprinkle the topping evenly over the top of the rhubarb.
6. Bake for 40-45 minutes in the bottom third of the oven or until the filling is bubbling and the crust is lightly brown. IMPORTANT: At around 20 minutes, tent the tart with tinfoil to prevent it from getting too brown.
7. Let cool completely before serving. Enjoy!