Dairy-Free,  Desserts,  Gluten-Free,  Paleo,  Spring,  Summer

Gluten Free Rhubarb Tart

    I love love love Rhubarb….its  colour, texture and obviously flavour. Every spring I wait for the rhubarb season and plan  my recipes with this magnificent vegetable. This year I made several desserts but there’s one that stands out and really deserves to be mentioned: Rhubarb custard tart – Almond crust filled with sweet and sour custard, topped with baked rhubarb and finished with jelly glazing.

If you are on a dairy and grain free diet and  looking for a refreshing summer dessert  this recipe is definitely for you.  The crust is super easy to make, custard requires a bit more work but the result is so lovely that everyone will be impressed.

Gluten Free Rhubarb Tart

Gluten Free Rhubarb Tart



  • 160g almond meal
  • 40g coconut flour
  • pinch of salt
  • 50g dates (soaked in a hot water at least 30 minutes)
  • 35g coconut oil (melted)
  • 1 egg (room temperature)

Rhubarb custard:

  • 400 g Rhubarb (clean and sliced into 2 cm pieces)
  • 4 egg yolks (room temperature)
  • 1 egg (room temperature)
  • 200 ml coconut milk
  • 30 g honey
  • 45 g powdered xylitol
  • 1 tablespoon lemon juice
  • 15 g tapioca starch
  • 30 g potato starch
  • 15 g melted coconut oil

Rhubarb topping:

  • 1 strawberry jelly packet ( one for 250 ml of water)
  • 300 g Rhubarb (clean and sliced into 3 cm pieces)
  • 2 tablespoon honey
  • Pinch of cinnamon
  • 250 ml water


Make the crust:

  1. Preheat the oven to 170°C.
  2. Place drained dates with coconut oil and egg in a food processor and blend until smooth puree. 
  3. In the medium bowl mix together almond meal, coconut flour and salt. Add in dates mixture and mix until well combined. 
  4. Press the dough evenly with your fingers into a 28 cm tart pan with a removable bottom.
  5. Chill the tart crust in the fridge for 30 minutes before baking. Then bake for 20 minutes at 170°C.

Make the Rhubarb topping:

  1.  Mix sliced rhubarb with honey and cinnamon in an oven dish. Then bake it for 20 minutes at 180°C or until soft. 
  2. Remove from the oven and let it cool. 
  3. Dissolve the jelly in 250 ml of boiling water and put aside to cool.

Make the Rhubarb custard:

  1. In the medium pot mix the rhubarb, honey, xylitol and lemon juice. Cook over a small heat for 10 minutes or until the rhubarb is very soft. ( stir from time to time) Blend with a blender until you get a smooth rhubarb puree and let it cool.
  2. In the bowl whisk together tapioca, potato starch, egg yolks, egg and xylitol until well combined. Then whisk in the rhubarb puree.
  3. Warm up coconut milk in the medium saucepan. Mix a few tablespoons of warm milk with the rhubarb mixture. Add the mixture to the remaining milk and heat gently (on low heat), stirring constantly with a whisk. Keep stirring until the custard thickens for about a few minutes. Stir in melted coconut oil and let the custard cool a bit. 

Assemble the tart:

  1. Fill the tart crust with rhubarb custard and smooth the top. Arrange baked pieces of rhubarb on the top of the custard.
  2. Pour the cooled jelly on the top of the fruits and custard. ( the consistency of the jelly should be still slightly liquidy, just start to set )
  3. Chill the tart in the fridge for at least 2 hours. Then remove the tart from the pan and serve. 

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