Gluten-Free Rhubarb Tart with Almond Crust
This tart combines the tartness of rhubarb with the delicate sweetness of an almond crust, offering a perfect gluten-free dessert option.
Equipment
- 9-inch tart pan
- medium bowl
- large bowl
Ingredients
Almond Crust
- 2 cups almond flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Rhubarb Filling
- 4 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
Instructions
Almond Crust
- Preheat oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
- In a medium bowl, combine almond flour, granulated sugar, melted butter, and vanilla extract until a crumbly dough forms.
- Press the dough evenly into the prepared tart pan, forming a crust, then bake for 10-12 minutes until lightly golden.
Rhubarb Filling
- While the crust bakes, combine chopped rhubarb, granulated sugar, cornstarch, and lemon zest in a large bowl.
- Pour the rhubarb mixture into the par-baked crust.
- Bake for 35-40 minutes, or until the rhubarb is tender and the filling is bubbly, then let it cool completely before serving.
Notes
Serve this tart warm with a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra treat.