Today’s recipe is all about rhubarb and it’s delicious, sweet springy flavour.
I love rhubarb. It’s one thing I absolutely look forward to, when spring’s not too far away anymore.
Rhubarb tarte is one of the best things, but very often they’re made with heavy cream and a lot of refined sugar. So I decided to create a gluten, dairy and refined sugar free version of it and now all of us don’t have to feel guilty anymore, about eating one or two pieces more than usual ;).
I really hope you try the recipe and enjoy it even more whilst eating.
For the crust:
- 100g of ground almonds
- 100g of ground oats
- 1/4 cup of melted coconut oil
- 5 Tbsp Maple syrup
- vanilla and cinnamon to taste
For the “cream” filling:
- 3 Tbsp of cashew butter
- 50g of ground hazlenuts
- 2Tbsp Maple syrup
- 3 Tbsp rice milk (milk of choice)
For the rhubarb:
- 500g of fresh rhubarb
- 1 Tbsp of coconut sugar
- 1 tsp of vanilla extract
How to make this delicious cake
First of all we’re going to make the crust. Therefore place your coconut oil in a heatproof dish and melt it for a few minutes in the oven. You can then already preheat the oven on 180°C.
Meanwhile, mix all the other ingredients in a bowl. Add the cooled, melted coconut oil and kneed it into a nice doughball.
Put your dough into the fridge for about 20 minutes.
During that time, we can make the creamy filling and our sweet rhubarb.
For the creamy filling, simply combine all the ingredients in a small mixing bowl, by using a normal spoon.
Set aside and cut your rhubarb into 2cm pieces. Combine it with the tablespoon of coconutsugar and your vanilla extract in another mixing bowl, until everything’s well covered.
Now it’s time to roll out your dough. I find it very helpful to use some saran wrap when rolling out my doughs. Simply place one piece on top of your counter, on top of that your dough, and place another piece of saran wrap on top of the dough. It will make this step much more easy. Trust me.
Afterwards, take your dough and place it into your greased tin. Adjust it a little bit to make it look pretty.
By using a fork, we’re going to put small holes into the dough, which makes the cake even better.
It’s now time to spread the cream filling into the tin. As a final twist, we place all of our sweet rhubarb “sticks” into the filling and bake the tarte for 30-35 minutes.
Voila et bon appétit!