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Rhubarb & Raspberry Almond Tart
55 min
Dessert
Servings
Total
55 minPrep
20 minCook
35 minContains
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Ingredients
Fruit layers
-
13 oz (375 g)rhubarb stalks, cut into 1 cm pieces
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1 Tbsp (14 g)granulated sugar
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½ cup (160 g)raspberry jam
Vegan frangipane
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3 Tbsp (21 g)ground flaxseeds
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5 Tbsp (75 mL)unsweetened soy milk
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¼ cup (56 g)granulated sugar
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3 Tbsp (42 g)unsalted margarine
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2 Tbsp (17 g)all-purpose flour
Crust
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5.6 oz (160 g)digestive cookies
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5Medjool dates, pits removed
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Optional garnish
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powdered sugar
Directions
- Line a baking tray and preheat the oven the 350°F (180°C)*.
- Mix the flaxseeds and milk in a small bowl and set aside to gel.
- Toss the rhubarb pieces with sugar. Spread over the baking tray and roast for 10 minutes.
- Meanwhile, blend the crust ingredients in a food processor. The mixture should hold together when pressed between your fingers.
- Transfer the crust mixture to a 10-inch (22 cm) tart pan. Press firmly into the pan to create the crust.
- Add the frangipane ingredients, including the gelled flaxseed mixture, to the now-empty food processor. Blend into a paste.
- Spread the raspberry jam over the crust.
- Dollop the frangipane over the jam layer and smooth out into an even layer.
- Add the roasted rhubarb pieces to the top of the tart. Bake on the centre rack of the oven for 20 - 25 minutes, or until the crust turns golden along the edges.
- Remove from the oven, and let cool before serving. Dust with powdered sugar if desired, and enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store in an airtight container in the fridge for up to 4 days.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Super tarte ! A refaire pour impressionner les amateurs de rhubarbe. J'ai utilisé des spéculoos et comme je n'aime pas la confiture je n'en ai tout simplement pas mis. J'ai utilisé de la rhubarbe surgelée et c'était très bien aussi. Par contre je n'ai pas eu la patience de faire ma belle présentation. Je pense pourtant que ça en vaut la peine. La crème d'amande est à tomber par terre. Ne pas oublier d'ajouter une pointe de sel dans la préparation
I just made it. I was a bit afraid because when I layered the jam and the almond mixture, the "dough" was moving a lot. But it actually worked and it's really good. Love the taste of rhubarb, almond and vanilla !
It didn't look as fancy as you, I didn't have the patience of adding the rhubarb in a nice order 😅.
Hey😊
i made a rhubarb cake/tarte from your website years ago. But i think it was another than the two here...
Is this possible?
Would this work with frozen rhubarb? Would you still roast it before baking?
Oh my word! So good! I love how this isn’t too sweet. FYI, I had to use a different crust recipe because I didn’t have digestive biscuits (and was too lazy to go to the store). I used the crust from the apple almond date tart recipe. Came out great! And so pretty.
Tried this for the first time a few days ago and WOW! The flavours are amazing with the extra added bonus of rhubarb fresh from the garden! I changed the flaxseeds for chia seeds as I didn’t have any and I would say to only put the milk in before you are about to make the frangipane because I put it when it said to for the flaxseeds and it made the frangipane really really sticky. But I can’t wait to try it again!!
Just one note, the directions say cut the rhubarb into 1cm pieces but I think they meant 1 inch*
I cut mine before looking at the pictures so topping the tart took a little longer. It was worth it though! Very tasty, a perfect summer dessert :)
I plan on making this today , I was just wondering if you could advise on how we would choose the right pan size if we reduce the number of portions in a recipe ,
thanks again
Delicious!
Such a tasty cake. I made it for mother‘s day and it is my Mom‘s new favourite!
Looks delicious! What can I use instead of margarine? Would unsalted butter be a good substitute?
Thanks for the recipe. What would be a good flavour substitute for rhubarb?
I didn't know what to do with the rhubarb I had in the fridge. Typed in "rhubarb" at the PUL website and the result was a delicious tart, right on time for friends who came to visit. This recipe is pretty easy, and an absolute success from the first try. I needed much less rhubarb than the recipe asked for (probably I had long stalks). Will make this again for sure!
Can you freeze this dessert, Sadia? I made it before and it is delicious. I love your recipes and website. I use so many of your recipes regularly.
Today I made this recipe for the third time as we really enjoyed it when I made it last year. Unfortunately this year I have not been able to source any rhubarb so today I opted for apples instead and it worked just as well. I peeled the apple first and found the pieces were cooked to perfection after 25 minutes along with the rest of the tart. I also used a springform pan today which was also a bonus. 🌟🌟
We love enjoying a slice of this delicious tart warm with a dusting of powdered sugar on a chilly evening. 🌃
This is a bit heavy, but if served in a a very thin slice it's very tasty!
the recipe sounds great, i'm going to try this in the next few days. what size tart tray did you use for this?
thanks a lot for your inspiring blog, all your recipes and your ideas!
❤️ love from Freiburg (Germany), Kiki