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A delectable rhubarb recipe presented beautifully.

Gluten-Free Rhubarb Tart with Almond Crust

This delightful gluten-free rhubarb tart features a rich almond crust paired with a sweet and tangy rhubarb filling, offering a perfect balance of flavors and textures.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • large bowl
  • rolling pin
  • 9-inch tart pan
  • whisk
  • measuring cups and spoons

Ingredients
  

Almond Crust

  • 2 cups almond flour
  • 0.5 cup gluten-free all-purpose flour blend
  • 0.5 cup cold butter cut into cubes
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 2-3 tablespoons ice water

Rhubarb Filling

  • 4 cups rhubarb chopped into 1/2-inch pieces
  • 0.75 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon

Egg Wash

  • 1 egg beaten

Instructions
 

For the Almond Crust

  • In a large bowl, combine almond flour, gluten-free flour blend, granulated sugar, and salt.
  • Cut in the cold butter until the mixture resembles coarse crumbs.
  • Stir in the egg yolk and ice water until a dough forms.
  • Form the dough into a disc, wrap in plastic, and chill for 30 minutes.

For the Rhubarb Filling

  • In a separate bowl, combine chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon.
  • Mix well to ensure the rhubarb is evenly coated.
  • Set aside while you prepare the crust.

Assemble and Bake

  • Preheat oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
  • On a lightly floured surface, roll out the chilled almond crust dough to fit the tart pan.
  • Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides.
  • Pour the rhubarb filling into the crust.
  • Brush the edges of the crust with the beaten egg.
  • Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
  • Allow the tart to cool completely before serving.

Notes

For best results, use fresh, firm rhubarb. You can also add a lattice top with extra dough for a decorative finish. Serve with a dollop of whipped cream or vanilla ice cream.