Grain-Free Rhubarb Tart

by Fresh Planet Flavor
Grain-Free Rhubarb Tart - this recipe features the wonderful seasonal ingredient rhubarb, lusciously embedded in a grain-free crust (best for sensitive tummies!) | Fresh Planet Flavor

Grain-Free Rhubarb Tart - this recipe features the wonderful seasonal ingredient rhubarb, lusciously embedded in a grain-free crust (best for sensitive tummies!) | Fresh Planet Flavor

This is how I do “seasonal cooking”. I should be posting a crisp spring salad or even a leek pie… but nothing inspired me to preheat the oven like the thought of a rhubarb tart. That’s life, sometimes! ‘Tis the season for rhubarb, and I’ve been waiting to try making this tart for months! It came out as well as I hoped: the strips of rhubarb turn jammy, with the sourness mellowed by the sweetness of the tart’s soft crumb. I baked it in a pretty fluted tart pan, but when I make it again I’ll do so in something with more standard measurements.

Aside from the subject of the rhubarb tart itself, one thing I wondered as I selected my stalks at the market was whether it’s considered a vegetable or a fruit. Recipes like this one definitely confuse the issue! I did a minimal amount of research and found out that it’s legally considered a fruit! From Wikipedia: “Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that since it was used in the United States as fruit, it counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.” I learned something new, did you?

Grain-Free Rhubarb Tart | Fresh Planet FlavorOne last note, about how this tart keeps (or doesn’t, I should say). Serve it warm, and don’t plan for leftovers. The consistency is so moist that I preferred this rhubarb tart fresh-baked rather than after a stint in the fridge.


Grain-Free Rhubarb Tart
Author: Fresh Planet Flavor
Prep time:
Cook time:
Total time:
Serves: 10
Rhubarb, a spring staple, turns soft and jammy to make a perfect pairing with this moist, cake-like tart.
  • 2 cups almond flour
  • 1/2 cup coconut sugar
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tarter
  • Pinch salt
  • 1/2 cup coconut milk
  • 1/4 cup coconut oil + more for greasing pans
  • 2 eggs
  • 4 stalks rhubarb
  1. Preheat your oven to 350F. Grease a 13 3/4″ x 4″ x 2″ tart pan (or pan with roughly equivalent volume) with coconut oil, set aside.
  2. In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, cream of tarter and salt.
  3. In a small bowl, whip the coconut oil, coconut milk and eggs together using a hand mixer. When frothy, stir into the dry ingredient mixture.
  4. Spoon the batter into the greased tart pan, smooth with the back of a spoon.
  5. Slice the stalks of rhubarb lengthwise into thin strips. Lay the strips on top of the batter, then gently press in until partly submerged.
  6. Bake in a preheated oven for 50 minutes, or until browned but not burnt.
  7. Slice with a sharp knife and serve warm.

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carol June 10, 2014 - 11:33 pm

How do you substitute almond flour for coconut flour? I’m allergic to nuts

Fresh Planet Flavor February 27, 2017 - 9:08 pm

Unfortunately coconut flour cannot be substituted directly for almond flour. A much closer substitute would be cassava flour, although I need to brush up on my ratios.

Mark Whelan February 27, 2017 - 11:01 pm

I definitely learned something new! But this recipe is totally new to me because I have never actually tried rhubarb! Would love to try this recipe, it looks great!

Renee February 28, 2017 - 12:16 am

Oh NICE! I have 3 massive rhubarb plants in the backyard and I really do run out of ways to use it! We love it but man do they grow like crazy! I can’t wait to try this when our Rhubarb comes up this May!

Katja February 28, 2017 - 8:04 pm

I grew up eating my grandma’s rhubard pie but have never made it. Thanks for this recipe. Can’t wait to try it!

Michele Spring March 1, 2017 - 12:13 am

What a pretty dessert! I have tried to grow rhubarb in my garden every year since I moved into our house (8 years now!) but it just won’t take. Such a bummer because I love it. Alas, it looks like I’ll be buying some soon to make this tart!

Fresh Planet Flavor March 1, 2017 - 12:38 am

Ha, living in a tiny apartment in San Francisco means I’ll be getting my rhubarb at the farmers market for sure!

Cristina Curp March 1, 2017 - 6:44 pm

These are almost too pretty to eat…. almost 😉

ChihYu March 3, 2017 - 9:20 pm

WOw ! This rhubarb tart looks so insanely DELICIOUS !! I need to make these ! Thanks for sharing this wonderful recipe !

Stacey Crawford March 3, 2017 - 11:32 pm

I love rhubarb and it grows wild like a weed at my Dad’s farm. I might need to steal some from him and make this yummy tart.

Jessica DeMay March 4, 2017 - 1:35 am

It has been so many years since I’ve had rhubarb and that needs to change! This tart looks delicious and sounds easy! I love it!

Hannah Healy March 5, 2017 - 8:40 pm

I have no doubt that this lovely dessert has the ability to stimulate all the senses.

Carrie Forrest March 5, 2017 - 8:45 pm

This looks absolutely lovely and I’m excited to try it soon.

Kelly Bejelly March 6, 2017 - 2:47 am

Spring is here and let the cooking fun begin! What a fun and colourful way to jump right in on the season. Fabulous job!

Emily Recipes to Nourish March 6, 2017 - 6:54 am

This is gorgeous! I LOVE rhubarb especially in beautiful healthy treats like this. I can’t wait for spring rhubarb!

Georgina Young March 6, 2017 - 11:53 am

I am so in love with this tart! I love rhubarb – it’s like the ultimate British staple <3

Becky Winkler March 6, 2017 - 2:41 pm

Yum! I have yet to cook with rhubarb. Need to track some down this spring!

Kari - Get Inspired Everyday! March 6, 2017 - 3:00 pm

This looks so awesome for spring, we’re a couple of months away from rhubarb here, but as soon as I see a few stalks, I’ll be trying this out!

Vanessa Woozley March 6, 2017 - 10:52 pm

Definitely saving this for when I get rhubarb in my veggie box, thanks


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