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A delicious rhubarb tart with a flaky crust.

Gluten-Free Rhubarb Tart with Almond Crust

A delightful gluten-free rhubarb tart featuring a delicate almond crust. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Almond Crust
  • 2 cups almond flour
  • 1/2 cup unsalted butter melted
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
Rhubarb Filling
  • 4 cups rhubarb chopped
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Equipment

  • Oven
  • Tart pan
  • Mixing bowls
  • Wire rack

Method
 

Crust
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
  2. Combine almond flour, melted butter, maple syrup, and salt in a bowl, then press the mixture evenly into the prepared tart pan and bake for 10-12 minutes until golden.
Filling
  1. In a large bowl, mix chopped rhubarb, granulated sugar, cornstarch, and lemon juice until the rhubarb is well coated.
  2. Pour the rhubarb mixture into the pre-baked crust.
  3. Bake for 40-45 minutes, or until the rhubarb is tender and the filling is bubbly.
Cooling
  1. Let the tart cool completely on a wire rack before slicing and serving.

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.