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Rhubarb Tart

This is the best and most delicious summer surprise you can give anyone on a warm, clear and quiet summer day. If you're a fan of tarts that have a creamy, flavorful filling surrounded by a sweet shortcrust pastry shell, then you're in for a treat! Every year it's the same, an overload of rhubarb...hahaha. We've tried rhubarb crumble, rhubarb with homemade vanilla ice cream and more, but when we experimented with this recipe we just had to post it on our blog! From the crispy yet soft crust to the homemade berry jam and smooth almond paste, topped with some fresh, warm, sweet and sour rhubarb - this recipe is sure to amaze anyone. In addition, the smell from the oven while baking this heavenly tart makes everyone's mouth water and it gets worse when the tart is ready.

Rhubarb Tart Ingredients

  • Frozen Berry-blend - The frozen berry mix we typically use includes blackberries, blueberries, raspberries, and strawberries.

  • Chia seeds - Chia seeds are essential as they make the jam nice and thick.

  • Vanilla Sugar - We love vanilla sugar for its unique taste and smell! However, if you don't have one on hand, just use regular sugar. 1 packet of vanilla sugar = 10g = 1 tbsp

  • Non-Dairy Milk - Use any kind you like! We usually use soy or oat milk for this recipe.

  • Sweetness - Mixing vanilla sugar with maple syrup (use 100% maple syrup) to make the almond paste may sound odd, why not just one, but using both gives the paste a rich, caramel-like flavor with hints of woody vanilla.

  • Dates - We used pitted dates for the base of this tart. The use of dates makes the base both naturally sweet and this dessert perfectly filling.

  • Coconut Oil - Coconut oil helps avoid a dry base, adds extra flavor, and has some health benefits as well.

Rhubarb Tart Tips

  • Frozen berry-blend, chia seeds, maple syrup - Heat these three ingredients in a small saucepan over medium-high heat and tadaa, you've just made your own berry jam!

  • Almond Flour - We like to use almond flour in our recipes, but often don't have any at home. If this is the case for you, simply place the almonds in a blender and blend until you have a flour-like consistency.

  • Rhubarb Amount - Whilst 400g of fresh rhubarb is just the right amount to cover the tart and give it a nice refreshing kick, feel free to use more for an even more sour, fruity flavor.

  • Pre-baked Rhubarb - Baking the rhubarb mixed with sugar makes the rhubarb deliciously soft and ready to eat. It also ensures that the rhubarb layer on top of the tart doesn't taste dried out when the whole tart is baked.


Easy - 22cm round tart pan - 1 hour 15 min 

Berry Jam

  • 1 cup Frozen Berry-blend

  • 1 tbsp Chia Seeds

  • 1 tbsp Maple Syrup

Almond Paste

  • 3 tbsp Flaxseeds

  • 5 tbsp Non-dairy Milk

  • ¾ cup Almond Flour

  • 2 tbsp All-purpose Flour

  • 3 tbsp Unsalted Margarine

  • 1 package Vanilla Sugar

  • 2 tbsp Maple Syrup


  • 2 ⅔ cups Oats

  • 1 cup Dates, pitted

  • 6 tbsp Coconut Oil

Rhubarb Layer

  • 400g Fresh Rhubarb

  • 1 package Vanilla Sugar


  1. In a small bowl, mix together the flaxseed and non-dairy milk to make a flaxseed egg. Put aside.

  2. Place the berry mixture in a saucepan and cook over medium-high heat, stirring occasionally, until tender. Use a potato masher to mash the berries. Then add chia seeds and maple syrup and let the jam cook for a few more minutes over medium-low heat, stirring occasionally. Now take the jam off the stove and let it cool completely.

  3. Preheat the oven to 350°F. Peel the fresh rhubarb, cut into 1 cm diagonal pieces and place on a baking tray lined with baking paper. Add the vanilla sugar, mix and bake for 10 minutes.

  4. Place the 'base' ingredients in a food processor. Once everything is well mixed and the base holds together, pour the mixture into a tart pan. Press the mixture down and along the rim of the pan to form the bottom and side. Smooth it out with a flat-bottomed glass.

  5. Now mix the ingredients for the almond paste in a food processor until the consistency of a paste is reached.

  6. Spread the now thick berry jam evenly over the base.

  7. Scoop the almond paste over the berry jam.

  8. To finish the tart, spread the baked rhubarb pieces over the almond paste. Bake for about 25 minutes.

  9. Let the tart cool completely. Slice and enjoy!

For some other delicious tarts, check out our Coffee Tart, Chocolate Tart, or Linzer Torte.


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