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Paleo Rhubarb Tart

This paleo rhubarb tart is layered with a buttery shortbread crust, rich almond frangiapane filling, and finished with a perfectly sweet, tart rhubarb topping. This paleo rhubarb dessert is absolutely stunning and positively delicious, making it perfect for summer entertaining. This paleo rhubarb tart is a must-try!

Course Dessert
Cuisine American, French
Keyword paleo, rhubarb, tart
Prep Time 34 minutes
Cook Time 51 minutes
Total Time 1 hour 25 minutes
Servings 8 pieces
Calories 417 kcal

Ingredients

Shortbread Crust

  • 2 cups almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon tapioca flour
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/3 cup + 1 tablespoon ghee or butter
  • 1/3 cup coconut sugar

Frangiapane Filling

Rhubarb Topping

Instructions

  1. Cut the rhubarb into segments about 4 1/2” wide. Test their size by placing them into the empty tart pan; they should fit easily, with enough room for crust edges on both sides. Combine the 1/4 cup maple syrup, 1 cup water, and 1/2 teaspoon vanilla extract in a wide frying pan and place over medium heat, whisking for a couple minutes until very gently simmering. Add the rhubarb and reduce the heat slightly, simmering very gently for 5 minutes. Remove from heat, cover, and let cool in syrup, at least an hour but preferably longer (up to overnight).
  2. Preheat the oven to 350º F. Make your crust: in the bowl of a food processor, combine all shortbread crust ingredients. Pulse a few times, until mixture is combined and holds together when pinched. Press into the bottom of your tart pan, pressing mixture evenly all the way up the tart pan sides. Bake 11-13 minutes, or until sides are slightly brown. Let cool while you make the frangiapane.
  3. In the bowl of a food processor, combine all frangiapane ingredients. Pulse a few times, until mixture is well combined. Scrape into the partially baked tart shell and smooth surface with a spatula. Cut a large piece of aluminum foil and place tart pan in the center. Bring edges up, folding down a few times if necessary, so that the foil edges just cover the tart edges. You want the filling to brown, but not the edges of the tart. Bake for 20 minutes, or until filling is golden brown and set; a knife, stuck into the center of the filling, should come out clean. Cool completely.
  4. Top with rhubarb: strain rhubarb out of syrup, reserving syrup. Place gently, piece by piece, in a column on top of baked tart. Place pan with rhubarb syrup on the stove over medium heat, uncovered, and bring to boil. Boil until syrup is reduced to about 1/4 cup. Pour into a small bowl and, with a pastry brush, gently brush the syrup over the rhubarb topping. Serve immediately or cover and keep at room temperature until ready to serve later that day. This paleo rhubarb tart is best if served that day, but can be kept in an airtight container in the refrigerator and served the next day, as well.

Recipe Notes

Buy a rectangle tart pan here

If you don't have a rectangle tart pan, you could try making this in a 9x9" baking dish. You'll need a little more rhubarb, and the filling and crust will be a bit thinner, but it would otherwise be a close substitution. I highly recommend getting a rectangle tart pan, though - so elegant and stunning (plus quite affordable)!

Nutrition Facts
Paleo Rhubarb Tart
Amount Per Serving
Calories 417 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g50%
Cholesterol 49mg16%
Sodium 27mg1%
Potassium 126mg4%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 18g20%
Protein 9g18%
Vitamin A 55IU1%
Vitamin C 2.1mg3%
Calcium 128mg13%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.