Rhubarb Tart.

It’s been a while since I posted something the last time. It’s really busy here with the new baby in the family, because I am still trying to fit all my chores in the day: work, cooking, cleaning, exercising, taking care of kids and many other things. I miss blogging, reading, watching movies and sleeping, so as soon as I have some free time I am trying to do something for myself.

It’s July already and I still can’t believe we are almost in the middle of summer. Because of lack of time, I am trying to make our meals as simple as possible now.

Friend of mine brought me some rhubarb from her garden few weeks ago. We use it a lot back in Ukraine: making drinks, pies, desserts, jams etc. It’s not easy to find it here in US at the grocery store, so I was excited to make something with it.

For me it tastes the best in pies, so I decided to make vegan, gluten free, rhubarb pie. Rhubarb  usually has tart taste, so you need to make it sweet to enjoy it. The recipe asks for maple syrup which works great instead of regular sugar.

Vegan Rhubarb Tart.




2 cups almond flour or meal

pinch of sea salt

2tbsp maple syrup

1tbsp melted coconut oil

1tsp lemon zest


6 cups chopped rhubarb

3tbsp maple syrup ( feel free to add more if it still tastes tart)

1/8 tsp cinammon


3tbsp seedless raspberry jam

zest of 1 lemon

1tbsp lemon juice


Preheat the oven to 350F. Grease a tart pan with coconut oil.

Ina large bowl, combine almond flour and sea salt. In separate bowl, whisk together maple syrup, coconut oil and lemon zest. Pour wet ingredients into dry and fold to combine. Transfer dough to tart tin and press to form a crust. Bake for 15 minutes or until golden brown. Remove from the oven and let it cool on wire rack.

Line baking sheet with parchment paper. In large bowl, toss rhubarb with maple syrup and cinnamon. Spread evenly on baking sheet and roast for 15min. Remove from the oven and set aside.


Use a slotted spatula to transfer roasted rhubarb to tart shell. Pour any remaining rhubarb juices into a small skillet. Add jam, lemon zest and lemon juice to a skillet and whisk over medium-low heat until liquid. Spoon glaze evenly over rhubarb and allow to set until ready to serve.


Tastes the best the next day.