Rhubarb season is something we look forward to every year. After a long winter, those bright red stalks are one of the first signs that spring has truly arrived.
We source our rhubarb from Eden in Season, a local farm located in Meaford, Ontario. They're all about sustainable farming practices, and their produce is always a good reminder of how nourishing and simple seasonal food can be.
This tart is a lovely way to celebrate Ontario rhubarb at its best. The filling is bright and tangy, tucked into a rustic gluten-free crust that is hearty and just the right amount of crumbly. It is not fancy, but it is fresh, wholesome, and meant to be shared. Serve it with a bit of yogurt or a cup of tea, and you have a spring dessert that feels honest and comforting, the kind that brings everyone to the table.
Gluten-Free Rhubarb Tart
What You'll Need
For the Crust:
- 1 1/4 of cups almond flour
- 1/4 cup of coconut flour
- 1/4 tsp of sea salt
- 1/4 cup of coconut oil or unsalted butter, melted
- 2 tbsp of maple syrup
- 1/2 tsp of vanilla extract
For the Filling:
- 3 cups of fresh rhubarb, chopped into 1/2-inch pieces
- 1/3 cup of maple syrup (or raw honey, to taste)
- 1 tbsp of arrowroot starch (or cornstarch)
- 1 tsp lemon zest
- 1/2 tsp of ground cinnamon (optional - but recommended!)
- Pinch of sea salt
Step-by-Step Instructions
- Get the oven and pie dish ready:
- Preheat the oven to 350°F (175°C), then lightly grease a 9-inch tart pan or pie dish.
- Make the crust:
- In a bowl, whisk together the almond flour, coconut flour, and salt. Stir in the melted coconut oil, maple syrup, and vanilla until a soft dough forms. Press the dough evenly into the pan and up the sides. Prick the bottom with a fork to prevent puffing. Pre-bake for 10 minutes, and let it slightly cool.
- Prepare the filling:
- In a bowl, toss the rhubarb with maple syrup, arrowroot, lemon zest, cinnamon (if using), and sea salt. Let it sit for 5 to 10 minutes to release juices. Fill the crust with the rhubarb mixture, spreading it evenly.
- Start baking:
- Bake for 30 to 35 minutes, until the rhubarb is tender and slightly bubbling. Let it cool completely so the filling can set, and then enjoy!
Storage tip: Keep covered in the fridge for up to 3 days. Delicious served chilled or gently warmed.