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    Home » Recipes » Dessert Recipes

    Published: Jun 4, 2021 · This post may contain affiliate links.

    Celebrate spring with this gorgeous gluten-free & paleo rhubarb tart

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    Paleo honey rhubarb tart {GF, P}

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

    Jump to:
    • This beautiful honey paleo rhubarb tart is so delicate, it will help paint your whole spring pink. A perfect gluten free dessert!
    • 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
    Paleo honey rhubarb tart {GF, P}

    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!

    Paleo honey rhubarb tart {GF, P}
    Paleo honey rhubarb tart {GF, P}
    Paleo honey rhubarb tart {GF, P}
    Paleo honey rhubarb tart {GF, P}
    Paleo honey rhubarb tart {GF, P}

    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 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.

    Paleo honey rhubarb tart {GF, P}
    Paleo honey rhubarb tart {GF, P}

    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.

    Paleo honey rhubarb tart {GF, P}
    Paleo honey rhubarb tart {GF, P}

    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
    Paleo honey rhubarb tart {GF, P}

    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.

    Paleo honey rhubarb tart {GF, P}

    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!

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    Recipe

    Baked honey paleo rhubarb tart

    Paleo rhubarb tart with honey {GF, Paleo}

    Ksenia Prints
    This beautiful honey paleo rhubarb tart is so delicate, it will help paint your whole spring pink. A perfect gluten free & low fodmap dessert.
    4.84 from 30 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course baking, Dessert
    Cuisine Healthy, North American
    Servings 6 people
    Calories 294 kcal

    Equipment

    • Tart pan with removable bottom

    Ingredients
      

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

    • 1.5 cups almond flour (160 g)
    • 2 TBs arrowroot flour
    • Pinch salt
    • 3 TBs maple syrup or honey
    • 3 TBs coconut oil
    • 2 tsps vanilla extract

    Rhubarb filling:

    • 2 cups rhubarb stalks cut the width of your rectangular tart pan (if using), or the diameter of your round tart pan (if using)
    • 2-3 TBs honey or maple, if making vegan
    • Zest of half a lemon

    Instructions
     

    • Preheat oven to 325F. Oil or butter baking pan for easy removal.
    • 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 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.
    • Place dough into 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.

    Nutrition

    Calories: 294kcalCarbohydrates: 25gProtein: 6gFat: 21gSaturated Fat: 7gSodium: 3mgPotassium: 128mgFiber: 4gSugar: 16gVitamin A: 41IUVitamin C: 3mgCalcium: 96mgIron: 1mg
    Keyword easy, gluten-free, honey, low fodmap, maple syrup, paleo, quick, rhubarb, simple, spring, summer
    Tried this recipe?Comment + Rate Below!
    Connect on Instagram!Find us @immigrantstable

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    1. LW says

      May 01, 2021 at 3:56 pm

      1 star
      I was so excited to try this and sorely disappointed with the recipe. Firstly the dough doesn’t hold up as dough and falls apart so I had to mold it into the tart pan with my hands. Secondly the rhubarb doesn’t soften in 25-30 minutes but my crust had already browned quite a bit so in order not to burn the dough I had to remove the rhubarb and cook separately and then put back in. I think the writer did not test enough. I will be adapting this myself to get it right, just thought I’d warn readers on the issues so they have an easier time.

      Reply
      • kseniaprints says

        May 06, 2021 at 9:50 am

        5 stars
        Hi LW, I'm sorry to hear you had a bad experience. I use this crust all the time, and never had a bad experience with it - could it be you rolled it too thinly? Or maybe it warmed up too much while you were working with it? Again, it's a GF crust, so it is more fragile than regular flour... But definitely not so brittle that you have to piece it together.
        As for avoiding the cooking of the rhubarb stalks faster than the crust, the way to deal with it is as with all tart baking - you can create a little aluminum tent to cover the edges. I will update the recipe to include that advice if the rhubarb is taking longer to cook.

        As always, thanks for taking the time to share your experience and helping me make the recipe better for everyone!

        Reply
    2. Kim says

      June 04, 2021 at 7:15 pm

      5 stars
      Looks so good! I can hardly wait to harvest my rhubarb plants.

      Reply
    3. Jessica Formicola says

      June 06, 2021 at 8:19 am

      5 stars
      I am ready for allll things rhubarb, and this tart is first on my list to try! I especially love that it is paleo friendly!

      Reply

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