Coconut Rhubarb Tart

"It’s Rhubarb season out there, so I’m sharing this vegan and gluten-free tart with you."
-- @micadeli_
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  • Recipe Card
Prep time 10mins
Cook time 20mins

Recipe Card

For the Crust


  • 1 2/3 cups almond flour
  • 1 1/4 cups plus 3 tablespoons oats
  • 1/4 cup plus 2 1/2 tablespoons coconut oil, melted
  • 1/4 cup plus 3 tablespoons maple syrup
  • 1 tablespoon cinnamon
  • pinch salt

For the Filling


  • 1/4 cup coconut milk
  • 1/4 cup maple syrup
  • 1/4 cup nut butter, of choice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 4-5 stalks rhubarb, sliced into 1 inch pieces on the diagonal


  • Step 1

    Preheat oven to 345ºF. Blend the crust base ingredients until dough-like. Press dough into a circular tart pan to be about 1/8-inch thick.

  • Step 2

    Make the filling: add all ingredients except cornstarch into a small pan and heat it gently. Then add cornstarch and stir until it starts to thicken. Pour the cream into the tart.

  • Step 3

    Arrange the rhubarb on top of the cream. Bake for 20 minutes or until golden.