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

Preparation 20 mins 2017-09-25T00:20:00+00:00
Cook Time 50 mins 2017-09-25T00:50:00+00:00
Serves 10     adjust servings

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 13¾" 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.


8 reviews
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 253kcal Calories from fat 180
% Daily Value
Total Fat 20g 31%
Saturated Fat 8g 40%
Transfat 0g
Cholesterol 32mg 11%
Sodium 80mg 3%
Carbohydrate 15g 5%
Dietary Fiber 3g 12%
Sugars 10g
Protein 7g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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