Almond flour rhubarb tart with honey

This beautiful almond flour rhubarb tart is so delicate, it will help paint your whole spring pink. A perfect gluten free dessert!

Jump to:

• This honey rhubarb tart makes the perfect paleo rhubarb dessert
• Low fodmap desserts
• The summer of rhubarb desserts
• Ingredients
• Directions for making honey rhubarb tart
• Equipment
• Pin for Later!
• Recipe

This honey rhubarb tart makes the perfect paleo rhubarb dessert

An almond crust so brittle, it almost comes apart in your hands when you take an overzealous bite. Springy rhubarb spears, cut in matching shapes and nestling against one another in unison. The faint taste of vanilla beans and maple syrup. A drizzle of honey.

These are the makings of my perfect gluten free rhubarb tart with honey, and the flavourings of our warm season. A low fodmap dessert you can truly enjoy!

And if you want to go the extra mile and make your own almond flour for this dessert, I follow this guide for how to make almond flour.

Low fodmap desserts

Last week, I waxed philosophical about paleo strawberry scones, and the gaping hole that is left in my heart by the absence of quality time in gluten-free bakeries.

In continuation of this trend, this week I bring you another glorious paleo & low fodmap dessert, like my low-carb almond flour pancakes before, that will make you forget about traditional pastries – a sour, sweet, and perfectly balanced paleo rhubarb tart with honey.

And truth be told, this gluten free rhubarb tart represents the season a lot more in my eyes.

The summer of rhubarb desserts

The summer of 2016 will forever be remembered in our house as the summer of the paleo rhubarb desserts, or more specifically this gluten free honey rhubarb tart with honey.

I must have made this paleo dessert at least a dozen times in the last two months, going through several kilograms of fresh rhubarb straight from the farm.

I have tried different variations on the gluten free almond crust, different ways of cutting the rhubarb, different baking techniques and temperatures. I emptied two Costco almond flour bags.

And yet, I can’t stop craving paleo rhubarb tart with honey. Just the knowledge that there is another slice in the fridge haunts me; I cannot stop imagining the delicate gluten free crust, filled to the brim with delicate, pink spears of tart rhubarb.

The spots where the rhubarb into the tart has let out its juice have become soft and malleable, like the best frangipane cream imaginable.

The drizzle of honey on the top is the perfect touch of sweetness, a delicate kiss of sugar where before there was only tang.

The resulting gluten free rhubarb tart is delicate, sweet, and tart, a perfectly celebration of fruit and the season. This is a paleo rhubarb dessert you're going to love.

Ingredients

Paleo rhubarb tart with honey is my crowning achievement: a simple, clean dessert that takes mere minutes to prep – and even less time to eat.

All you need for this simple, clean rhubarb dessert is:

Tart crust (recipe from My Paleo Patisserie by Jenni Hulet):

• almond flour
• arrowroot flour
• salt
• maple syrup or honey
• coconut oil
• vanilla extract
• 9-inch crust round tart pan, or long rectangular one

Rhubarb filling:

• rhubarb stalks, cut the width of your tart pan
• honey or maple syrup
• lemon

Directions for making honey rhubarb tart

Preheat oven to 325F. Prep all the ingredients. Oil or butter your tart pan to ensure tart can be removed easily.

In a large bowl, blend flours and salt. Add remaining ingredients and mix until a soft dough is formed. Shape into a ball and wrap in plastic wrap. Chill in fridge for about 15-30 minutes.

When dough has cooled enough to work, roll between two pieces of wax paper or plastic wrap into a thin shape to match the desired pan.

Arrange dough in tart pan. Arrange rhubarb stalks horizontally if using a rectangular pan, or going out like the spokes of a wheel if using a round tart pan. Drizzle with honey and lemon zest.

Bake for 25-30 minutes, until dough is golden and rhubarb has softened. Let cool in pan before removing.

Equipment

I used a rectangular tart pan with a removable bottom to prepare this tart.

The bowl used in this photoshoot is a unique piece handmade by Montreal-based Orlin Stoyanov of Maison Stoi.

To learn more of Orlin’s work, to pick up some of his pieces or to inquire about ceramic classes in Montreal, check out his beautiful online shop, Maison Stoi, or his Facebook profile or WordPress blog.

I received no monetary compensation for using his work in my post –  I am proud to support local producers and brands whose products I truly love.

Pin for Later!

To stay on top of what I’m eating and cooking these days, follow At the Immigrant’s Table on Facebook, Instagram, Pinterest, Bloglovin’, or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don’t forget to tag it #immigrantstable @immigrantstable!

Recipe