Paleo rhubarb tart with honey {GF, Paleo}
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 people
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Calories
294 kcal
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Course
Dessert, Baked Goods
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Cuisine
North American, International
Paleo rhubarb tart with honey {GF, Paleo}
Description
This tart begins with a grain-free crust composed of almond flour and arrowroot flour, combined with maple syrup, coconut oil, and vanilla extract to form a soft dough. After chilling, the dough is rolled out to fit the tart pan. Rhubarb stalks are cut to fit the pan’s width or radius and arranged in close, parallel or spoke-like rows to create an attractive pattern. Honey and lemon zest are drizzled over the fruit to add a sweet, citrusy note.
Baked at 325°F for 25-30 minutes, the tart crust turns lightly golden while the rhubarb softens but retains some texture and its tangy flavor. The mild sweetness from honey balances the rhubarb’s natural tartness. This paleo-friendly tart provides a gluten-free dessert option that pairs simplicity in preparation with fresh fruit presentation.
After baking, letting the tart cool in the pan before removing helps maintain its shape and texture for serving.
Ingredients
Tart crust (recipe from My Paleo Patisserie by Jenni Hulet):
- 1.5 cups almond flour (160 g)
- 2 TBs arrowroot flour
- Pinch salt
- 3 TBs maple syrup or honey
- 3 TBs coconut oil
- 2 tsps vanilla extract
Rhubarb filling:
- 2 cups rhubarb cut the width of your rectangular tart pan (if using), or the diameter of your round tart pan (if using, stalks
- 2-3 TBs honey or maple, if making vegan
- lemon zest of half
Instructions
- Preheat oven to 325F. Oil or butter baking pan for easy removal.
- In a large bowl, blend flours and salt. Add remaining ingredients and mix until a soft dough is formed. Shape into a ball and wrap in plastic wrap. Chill in fridge for about 15 minutes.
- When dough has cooled enough to work, roll between two pieces of wax paper or plastic wrap into a thin shape to match the desired pan.
- Place dough into tart pan. Arrange rhubarb stalks horizontally if using a rectangular pan, or going out like the spokes of a wheel if using a round tart pan. Drizzle with honey and lemon zest.
- Bake for 25-30 minutes, until dough is golden and rhubarb has softened. Let cool in pan before removing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Sodium | 3mg | 0% |
| Potassium | 128mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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