Recipe: Cranberry Rhubarb Almond Tart

In my quest to find Rhubarb recipes a Polish friend suggested an Cranberry-Rhubarb almond tart. You will have to google-translate the recipe and take some creative licence but it’s easy enough to follow and easy enough to make. The recipe calls for flour but I’ve tried a almond-flour only method and it also works for a paleo or celiac friendly version.



Cover with a disk of dough and bake:



Here’s how my gluten-free version turned out - inspired by Elanna’s Pantry:



Not very photogenic but tasty!

Gluten-Free Rhubarb Tart

Paleo-friendly Almond Crust

2 cups almond flour

2 tablespoons coconut oil

1 egg

Rhubarb Pie Filling

2 Cups Chopped Rhubarb

2 Cups Chopped Strawberries

1/2 Cup Sugar

1. Place flour in a food processor and pulse a few times (you want to release some oils out of the almond flour).


2. Add coconut oil and an egg and pulse until mixture forms a ball.


3. Press dough into a tart pan.


4. Mix together pie filling and throw into crust.


5. Cook for an extended period of time - 45min at 350F. It might be less - I used frozen ingredients so it took a while.