• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Contact
  • Privacy

Wife Mama Foodie

Making Healthy Taste Good

June 12, 2017

Ombré Rhubarb Tart

Jump to Recipe·Print Recipe

This delicious ombré rhubarb tart has a tender gluten free crust and lightly sweetened almond filling. It highlights rhubarb’s gorgeous color, making it the perfect dessert to wow your family and friends! 

Ombré Rhubarb Tart | Gluten & Dairy FreeBefore springtime officially comes to a close, I had to add at least one recipe using rhubarb, the beautiful and beloved springtime vegetable. It’s technically a vegetable, but most often used like a fruit—in pies, tarts, and other desserts. Rhubarb tastes very tart when raw, similar to green apples, but delicious and more mild when roasted and sweetened with honey or sugar. Unfortunately, it only has a short season, which spans from April to June, so you have to take advantage of it while you can, or at least store some in the freezer for future use. 

Ombré Rhubarb Tart | Gluten & Dairy FreeOmbré Rhubarb Tart | Gluten & Dairy Free
Ombré Rhubarb Tart | Gluten & Dairy Free
This tart has a gluten and dairy free crust, but if you’re not gluten-free, feel free to substitute a standard pâte sucrée in its place. It’s filled with frangipane, a creamy almond flavored filling, and topped with fresh rhubarb and turbinado sugar. 

If you arrange the rhubarb slices from light to dark, it makes this beautiful ombré effect, which really adds a dramatic presentation, yet it’s so simple to do.

Ombré Rhubarb Tart | Gluten & Dairy FreeI only began make tarts a couple of years ago, because they seemed way too difficult for the average home baker. It was one of those things pastry chefs made in fancy bakeries. I finally broke down and bough a tart pan because it was on sale, but it sat in my kitchen for probably a year before I actually used it. I was surprised to find that it was similar to making a pie, just in a different pan. It might be even easier than some pies because there’s not a top crust to have to fiddle with.  

Ombré Rhubarb Tart | Gluten & Dairy FreeNow, tarts are one of my favorite things to make for company because they’re not very difficult to throw together, but are so pretty and impressive. It looks like you spent all day slaving away in the kitchen, when it really took less than an hour. Hey, I won’t tell if you don’t. 😉

Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ombré Rhubarb Tart | Gluten & Dairy Free

Ombré Rhubarb Tart


  • Author: Joscelyn Abreu
  • Total Time: 30 mins
  • Yield: 8 servings 1x
Print Recipe
Pin Recipe

Description

This tart has a tender gluten free crust and lightly sweetened almond filling. It highlights rhubarb’s gorgeous color, making it the perfect dessert to wow your family and friends!


Ingredients

Scale

Tart:

  • 1 tart crust (gf recipe below)
  • frangipane filling (recipe below)
  • 4–6 stalks of rhubarb (depending on how thick they are)
  • turbinado sugar or other coarse sugar, optional
  • 2 tablespoons strawberry or raspberry preserves, optional glaze

Gluten-Free Tart Crust:

  • 1 1/4 cup gluten-free all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
  • 2 tablespoon coconut sugar or other sweetener of choice
  • 1/4 teaspoon salt
  • 6 tablespoons palm shortening (dairy-free), butter, or a combo of both
  • two teaspoons lemon juice or white vinegar
  • 1 egg, or a few extra spoonfuls of water (may be more a little more crumbly without the egg)
  • 1–3 tablespoons ice cold water, if needed (just enough to make dough hold together)

Frangipane Filling:

  • 1 tablespoon melted butter (can be dairy free) or coconut oil
  • 1/4 cup maple syrup or honey
  • 1 cup super fine almond flour
  • 1 tablespoon corn starch or arrowroot starch/flour
  • pinch of salt
  • 1 teaspoon pure vanilla extract OR ½ teaspoon almond extract, optional
  • 1 egg*

Instructions

  1. Preheat oven to 375ºF. For this recipe I used an oblong tart pan 13.75 x 4.25. I recommend using the same size pan, but you could use a different size tart pan if necessary. Just keep in mind that bake time may vary.

Crust:

  1. Place the flour, sugar, salt, and palm shortening into the bowl of a food processor and pulse until shortening is thoroughly incorporated and mixture is crumbly. Add egg and process until well blended. Add water 1 tablespoon at a time, until dough comes together and is no longer crumbly. Should be nice and pliable, not dry and crumbly. Let rest for 5 or 10 minutes.
  2. Place dough in between two pieces of parchment paper and roll a couple of inches larger than your pan. Use the parchment paper to invert dough into the pan. Carefully fit dough into the corners and up the sides of the pan. If the dough breaks just pinch back together. Fold in the extra dough to reinforce the sides. Trip the excess and discard scraps.
  3. Use a fork to prick the bottom of the dough. Place a piece of parchment inside and weigh down with pie weights or dry beans. Place tart pan on a baking sheet and bake for 10 minutes.
  4. Remove from the oven and let cool. Remove parchment paper and weights.

Filling:

  1. To make the frangipane filling, melt butter and and stir in maple syrup/honey, almond flour, corn starch, pinch of salt, and vanilla. Continue stirring until mixture is well blended and smooth. Pour into the cooled crust and spread into the bottom evenly.
  2. Wash the rhubarb well and cut into 1 1/4-inch strips on the diagonal (in both directions if you want to make the same pattern in the picture. Left diagonal and right diagonal.)
  3. Place rhubarb pieces on top of the filling in whatever pattern you’d like. Use lighter colored pieces at one end and gradually transition the color down the tart to get an ombré effect. Sprinkle a generous amount of turbinado sugar over the top of the tart. If you don’t want to use turbinado sugar, you could use regular cane sugar or honey.
  4. Bake tart for 30 or 35 minutes, until rhubarb is tender and crust is lightly browned.
  5. Blend strawberry preserves with a splash of hot water. Brush strawberry glaze over the top of the rhubarb. Cut into slices and serve. Makes about 8–10 slices.

Notes

*Others have said a chia egg works as a replacement (1 tablespoon ground chia seeds gelled with 3 tablespoons water) but I haven’t tried it before so I cannot say for sure. An egg replacer (like Bob’s Red Mill or Ener-G) may also work, but hasn’t been tested. Please let me know your results if you use either of these methods!

  • Cook Time: 30 mins
  • Category: Dessert, Gluten Free, Dairy Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes: 

Lemon Tarts

Honey Lemon Tarts | Gluten & Dairy Free
Stone Fruit Almond Tart

Stone Fruit Almond Tart | Free of gluten and refined sugar
Rustic Plum Tart

Rustic Plum Tart {Gluten-Free, Vegan}

SaveSave

Filed Under: All Recipes Tagged With: almond, Baking, Dairy Free, Dessert, frangipane, Gluten Free, ombre, pate sucree, Refined Sugar Free, rhubarb, spring, Summer, tart

Previous Post: « Vegan Vanilla Sheet Cake with Strawberries
Next Post: Paleo and Vegan Chocolate Chip Cookies »

Reader Interactions

Comments

  1. Platforms and Pacifiers says

    June 14, 2017 at 1:36 pm

    This is the cutest little tart ever! So photo worthy and I bet taste worthy too! YUUUMMMM! I almost picked up some rhubarb on my last market run but was like “idk what id make with it” I should have grabbed it!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 14, 2017 at 1:54 pm

      Thank you for the kind words! I hope you’re having a lovely week!

      Reply
  2. Amanda Rosson says

    June 14, 2017 at 1:46 am

    This is beautiful and also looks so yummy!! Plus, it’s gluten-free, and I actually love rhubarb so I am soooo excited to try this recipe out! Pinned!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 14, 2017 at 10:49 am

      Thank you Amanda! I really appreciate the love and support. Please let me know how you like it. Have a great week!

      Reply
  3. Berniedette | PetiteAndToned.com says

    June 14, 2017 at 1:03 am

    OMG, I’ve never had rhubarb! I definitely need to find some and make this recipe this weekend!

    xoxo,

    Berniedette | PetiteAndToned.com

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 14, 2017 at 10:48 am

      Thank you. Have a lovely week!

      Reply
  4. Lauren says

    June 13, 2017 at 10:31 pm

    This looks incredible! I have never tried anything with rhubarb, but this totally caught my eye and made me want to try it! Yum!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 13, 2017 at 11:03 pm

      Thanks Lauren! Have a great evening!

      Reply
  5. Christie Brown says

    June 13, 2017 at 9:30 pm

    Woah! This almost looks too pretty to eat! I’m SUCH a lover of rhubarb tart, I’ll have to give this recipe a try for sure. 🙂

    Christie’s Take on Life. xx

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 13, 2017 at 11:03 pm

      Thanks Christie!

      Reply
  6. Jenn says

    June 13, 2017 at 3:09 pm

    I love tarts! This in every looks beautiful and tasty! I also never say no to almond filling.

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 13, 2017 at 11:02 pm

      Thanks Jenn!

      Reply
  7. Eleni says

    June 13, 2017 at 12:13 pm

    Not only does this look delicious, but I LOVE the presentation! I’m definitely pinning to try it later 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 13, 2017 at 11:02 pm

      Thanks for pinning, Eleni!

      Reply
  8. Bar says

    June 13, 2017 at 12:05 pm

    This looks amazing! I love the ombre colors and the fresh flavors!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 13, 2017 at 11:01 pm

      Thank you!

      Reply
  9. Shelby @Fitasamamabear says

    June 13, 2017 at 12:04 pm

    So creative! I`m not a rhubarb fanatic but this looks tasty- nicely done!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 13, 2017 at 11:01 pm

      Thanks for the encouragement!

      Reply
  10. Crystal L says

    June 13, 2017 at 12:00 pm

    MMM this looks really good! Never thought I’d want to make a rhubarb tart 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 13, 2017 at 11:00 pm

      Thanks Crystal!

      Reply
  11. Caitlin + Dani says

    June 13, 2017 at 11:28 am

    This is SO cute! We bet it’s delicious too.

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 14, 2017 at 10:51 am

      Thank you Caitlin!

      Reply
  12. Sincerely Ophelia says

    June 12, 2017 at 11:13 pm

    Oh wow! This looks very healthy and beautiful. Love the color <3

    XOXO //
    SINCERELY OPHELIA | NYC Petite Fashion Blogger

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 12, 2017 at 11:19 pm

      Thanks Ophelia!

      Reply
  13. Lauren says

    June 12, 2017 at 10:46 pm

    your food is always SO pretty! I’m completely obsessed with rhubarb right now. It’s such a good tart to go with sweet! I definitely want to this beautiful tart!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 12, 2017 at 10:47 pm

      Thanks Lauren. Please let me know if you try it out!

      Reply
  14. Kim S says

    June 12, 2017 at 9:33 pm

    Wow, this is a gorgeous dessert! I’m ashamed to say that I’ve never had a rhubarb pie before!! I’ll need to try one!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 12, 2017 at 10:08 pm

      Thanks, Kim!

      Reply
  15. Elizabeth says

    June 12, 2017 at 8:33 pm

    I don’t think I’ve ever tried rhubarb, but this pie looks delightful.

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 12, 2017 at 10:09 pm

      Thank you Elizabeth. Have a lovely evening!

      Reply
  16. Maggie Lamarre says

    June 12, 2017 at 7:46 pm

    Can you please send them to my house and I will be your BFF for ever?

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 12, 2017 at 10:09 pm

      Haha, for sure Maggie!

      Reply
  17. Gillian says

    June 12, 2017 at 7:40 pm

    What a beautiful dessert. A very clever way to use the rhubarb stalk. I think the frangipane filling would be delicious with the tart rhubarb.

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 12, 2017 at 10:10 pm

      Yes, it’s so delicious Gillian! It’s a nice balance. Have a wonderful week!

      Reply
  18. Laura | Tutti Dolci says

    June 12, 2017 at 7:15 pm

    Such a stunning tart, I love the ombre pattern!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 12, 2017 at 10:11 pm

      Thanks, Laura!

      Reply
  19. Mar says

    June 12, 2017 at 7:03 pm

    This looks so good! I love rhubarb. My favourite is strawberry rhubarb crisp. Beautiful photos!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 12, 2017 at 10:12 pm

      Strawberry rhubarb sounds so good. Thanks for your comment Mar!

      Reply
  20. Shauna Walker | shaunacoleman.com says

    June 12, 2017 at 5:25 pm

    Okay you had me at almond filling not gonna lie all I could think about was the filling and how yummy the pictures look!

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 12, 2017 at 6:07 pm

      Thank you Shauna! I appreciate the encouragement!

      Reply
  21. Carrie says

    June 12, 2017 at 4:09 pm

    OK, so this is beautiful. Absolutely stunning. I’m not normally a big rhubarb person, but I may have to make an exception for this. Plus it looks like it wouldn’t be too sweet, just something yummy.

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 12, 2017 at 4:27 pm

      Hi Carrie, thanks for your comment! You’re right. It really isn’t too sweet. It came out just right. I appreciate the kindness!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

Search

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Posts may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support!

Copyright © 2023 ·wifemamafoodie.com