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?
One 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.
- 2 cups almond flour
- ½ cup coconut sugar
- ¼ tsp baking soda
- ½ tsp cream of tarter
- Pinch salt
- ½ cup coconut milk
- ¼ cup coconut oil + more for greasing pans
- 2 eggs
- 4 stalks rhubarb
- 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.
- In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, cream of tarter and salt.
- 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.
- Spoon the batter into the greased tart pan, smooth with the back of a spoon.
- Slice the stalks of rhubarb lengthwise into thin strips. Lay the strips on top of the batter, then gently press in until partly submerged.
- Bake in a preheated oven for 50 minutes, or until browned but not burnt.
- Slice with a sharp knife and serve warm.