"It’s Rhubarb season out there, so I’m sharing this vegan and gluten-free tart with you."
Coconut Rhubarb Tart
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Prep time 10mins
Cook time 20mins
Recipe Card
For the Crust
ingredients
- 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
ingredients
- 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
Method
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.