This gluten free rhubarb tart is small, but it is GOOD. And when it comes to summer desserts, this quick, gluten free and vegan combo of peach, rhubarb, goodness can’t be beat.
PS this recipe is the last installment in my Progressive Dinner Party Series! If you’ve been following along on TikTok, then you know that this is a party, but if you are just finding this – you can see the full menu here.
Now peach and rhubarb are a classic combo – the rhubarb is tart, the peach is sweet, and together they are absolutely perfect. This melt-in-your-mouth tart is all about maximizing their flavor and creating a rich but simple summer dessert. This is my fool-proof gluten free tart recipe, and if you take out the whipped cream, it’s completely vegan too. All the deets are below!
Table of contents
Let’s talk about rhubarb
Rhubarb is such an amazing vegetable. Commonly seen as a fruit, this plant has a tart, almost herbaceous flavor. It has a really strong chew (think celery) and is best eaten cooked down in a recipe. Most recipe call for rhubarb to be either baked, stewed or cooked, bringing out a subtle tartness or sweetness that you wouldn’t otherwise have.
In this rhubarb tart recipe, you can see I’m using green rhubarb stalks. Rhubarb can be either pink or green, and the flavor doesn’t vary. You can pick up either when you make this recipe!
Ingredients you will need for this rhubarb tart
For the rhubarb jam
- 2 stalks green or pink rhubarb
- 1 tbsp maple syrup
- pinch of salt
- 1 medium peach – reserve 1/2 of the peach for topping
For the tart shell
- 100 grams almond flour – about 3/4 cup and 1 tbsp
- 1/2 tsp baking powder
- pinch of salt
- 2 tbsp maple syrup
- 2 tbsp coconut oil – melted
For topping
- 1 leaf fresh mint – optional
- 2 tbsp vegan whipped cream – optional
How to make this peach rhubarb tart
There are two steps to this recipe – the baking one and the filling one. Both can be done at the same time, you just need a bit of timing and prep. And then boom! Gluten free rhubarb tart. Here’s how to do it:
- To make the jam, thinly chop the rhubarb stalks and dice 1/2 of the peach. Put a skillet on medium heat and add the rhubarb and 2 tbsp of water. Cook down for 2 minutes or until the water is almost evaporated.
- Add the maple syrup, salt, and peach pieces and continue to cook for another 2-4 minutes. Mash with a wooden spoon to combine the peaches and rhubarb into a jammy texture.
- When the mixture is lightly pink, remove from the heat and set aside.
- Preheat the oven to 350F and begin the tart shell.
- For the shell, combine the almond flour, baking powder and salt in a small bowl. Whisk to combine.
- Add in the maple syrup and melted coconut oil and mix into a sticky dough.
- Grease a small 5′ ramekin or circular baking dish, shape the dough by pressing it into the edges. You want it to look like a pie crust, with high edges and a sunken middle.
- Bake the tart shell at 350F for 15-20 minutes or until golden brown.
- To assemble, let the tart shell cool slightly, then add the rhubarb jam to the middle. Slice the other half of the peach and place the slices on top. Top with optional vegan cream and a piece of mint.
- Serve hot or cold!
Tips, tricks and substitutions
This recipe is all about timing and a little bit of technique, here are my biggest tips and you put everything together:
- Constantly stir the rhubarb and peach as you are cooking them down into the filling. This will make sure that the fruit cooks evenly, so you are left with a fruit that is easy to mash into the jam.
- Don’t grease your pan before adding the fruit, this will just hinder the cooking process. Plus the fruit has enough moisture on its own to eliminate sticking!
- Measure the almond flour by weight – this is a tricky recipe, because almond flour is designed to absorb a lot of moisture from the coconut oil and maple syrup. If you see an issue with the tackiness of your dough, it’s probably because of too much or too little almond flour!
- Prep the tart shell before everything else – the jam will take five minutes in cook time, so you can finish the jam while the tart is cooking.
And I know there are always questions about substitutions – so here are a few of my favorites!
- Substitutions for the fruit – although peach and rhubarb are seasonal staples, you can also use strawberries, blueberries, raspberries – really any berry! What I would stray away from is melons, apples or anything that would take too long to cook down.
- Substitutions for the tart – While I don’t recommending switching out the flour, you can easily switch out the coconut oil for another type of oil or melted butter, it’s completely up to you! The maple syrup can also be substituted for agave or honey.
FAQ
I tend to ask people to stick with almond flour for this one! Coconut flour is your next best bet, because both absorb moisture in the same way. All-purpose flour will not work for this recipe.
This tart will last about 4-5 days in the fridge or up to 1 month in the freezer.
Yes! It will keep for 4-5 days in the fridge if you store it covered or in an air tight container.
Absolutely! If you choose this route, I recommend storing the shell at room temp if you plan to use it within 12 hours. If you need to store it longer, I recommend covering it and putting it in the fridge.
My preferred way is to store it in an airtight container in the fridge, with the whipped topping in a separate container. Only add the topping when you are ready to serve 🙂
Absolutely! This jam will keep like an average homemade jam. Put it in a mason jar and keep in the fridge until you are ready to use. Please use it within 4 days.
You can double the recipe and make this in a 8′ round baking dish or a pie dish. If you want to make this in a full pie form, I recommend tripling the recipe.
And that’s it for this peach rhubarb tart recipe! I really hope you all make it! Please tag me on Instagram or Pinterest if you do, because I would love to see this summer dessert in action! Also if you make it and love it, it would mean the world to me if you left a review below, it helps the website more than you know <3
Rhubarb Peach Tart | Summer Dessert Recipe
Ingredients
For the rhubarb jam
- 2 stalks green or pink rhubarb
- 1 tbsp maple syrup
- pinch of salt
- 1 medium peach reserve 1/2 for topping
For the tart shell
- 100 grams almond flour about 3/4 cup and 1 tbsp
- 1/2 tsp baking powder
- pinch of salt
- 2 tbsp maple syrup
- 2 tbsp coconut oil melted
For topping
- 1 leaf fresh mint optional
- 2 tbsp vegan whipped cream optional
Instructions
- To make the jam, thinly chop the rhubarb stalks and dice 1/2 of the peach. Put a skillet on medium heat and add the rhubarb and 2 tbsp of water. Cook down for 2 minutes or until the water is almost evaporated.
- Add the maple syrup, salt, and peach pieces and continue to cook for another 2-4 minutes. Mash with a wooden spoon to combine the peaches and rhubarb into a jammy texture.
- When the mixture is lightly pink, remove from the heat and set aside.
- Preheat the oven to 350F and begin the tart shell.
- For the shell, combine the almond flour, baking powder and salt in a small bowl. Whisk to combine.
- Add in the maple syrup and melted coconut oil and mix into a sticky dough.
- Grease a small 5' ramekin or circular baking dish, shape the dough by pressing it into the edges. You want it to look like a pie crust, with high edges and a sunken middle.
- Bake the tart shell at 350F for 15-20 minutes or until golden brown.
- To assemble, let the tart shell cool slightly, then add the rhubarb jam to the middle. Slice the other half of the peach and place the slices on top. Top with optional vegan cream and a piece of mint.
- Serve hot or cold!
