Make the most of rhubarb season with this delightful and easy tart. Many have never used rhubarb in a recipe before. It has a more acidic taste and is often paired with berries in desserts, but the purple celery-looking fruit? Vegetable? jas a hard time intriguing. If you haven’t had rhubarb before, you need to try it! Trust me, you’re missing out! This Rhubarb Tart is the perfect sweet-tart treat. You can eat it warmed up or straight out of the fridge, plain or with a side of ice cream. So simple and delicious!
|Prep Time||30 minutes|
|Cook Time||35-40 minutes|
- 1 cup blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot
- 1 tbsp xylitol
- pinch kosher sea salt
- 1/2 cup 1 stick butter I used grass fed kerrygold
- 1 pastured egg beaten with enough water to make 1/4 cup
- 3-4 stalks rhubarb (3 to 4 cups) diced small
- 3/4 cup xylitol I used Health Garden Birch
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/4 tsp cinnamon
- pinch grated nutmeg
- pinch kosher sea salt
- 1 tsp vanilla
- 1 pastured egg slightly beaten
- coconut sugar optional
- slivered almonds optional
- Preheat oven to 375. In a large bowl place all dry ingredients and whisk until well blended.
- Cut butter into pieces and using a pastry cutter (See note) work the butter into the dry ingredients until pea size as shown.
- In a measuring cup add the egg and enough water to make 1/4 cup and beat with fork or small whisk.
- add the egg to the crust mixture and with your fingers lightly turn and knead until dough comes together and forms a ball. Wrap in plastic or wax paper and place in fridge while preparing fruit.
- Once fruit is prepared, place the dough between two long pieces of wax paper dusted with arrowroot. Roll the dough into a large rectangular shape. Remove the top layer of wax paper carefully and replace it. Turn over the dough and remove the other piece of wax paper carefully. Replace that piece of wax paper with a nice large piece of parchment paper. Turn it over again and then with your fingers cover any holes...cut and wok the edges until a little neater.
- Place the filling in the center leaving about 2 to 3 inches all the way around.
- Using the parchment paper, fold the dough over the short end first and continue to the large sides. Pick parchment paper and place the tart on a cookie sheet.
- Dice the rhubarb into small pieces and place in a bowl.
- Add all the other ingredients and stir well. Set aside
- Once placed in the crust, brush the dough with egg, dust with coconut sugar and slivered almonds (optional).
- Bake at 375 for 35 to 40 minutes
NOTE* You can use 2 knives or you can pulse in a food processor as well, but I find the pastry cutter works best for low carb crust.
Working with a low carb crust can be tricky...thus the wax paper and parchment instructions.
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