Honey  Rhubarb Tart

Gluten-Free

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

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Gather the Ingredients

Tart crust: – 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

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Gather the Ingredients

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

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Preheat oven to 325F. Oil or butter baking pan for easy removal.

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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.

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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.

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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.

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Drizzle with honey and lemon zest.

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

Enjoy!