Rhubarb Tart

Rhubarb is the harbinger of a new season. It’s common to see rhubarb desserts during the spring and summer. It’s brightly colored with a pink-red hue and embodies a sour, tart flavor. A classic dessert is the rhubarb pie. It’s common to see rhubarb paired with strawberries to add a sweet component. Instead of a pie, I like to make a Rhubarb Tart. I swap out the strawberries and incorporate ginger and lemon to give it a unique taste! In addition, I add a scoop of AMMD™’s Vanilla Bean Paleo Protein for a boost of protein and added sweetness.

Gluten Free Tart Crust

A tart would not be complete without the crust. Traditional tart crusts are made with wheat flour and butter. I always recommend avoiding these two food groups– gluten and dairy. Instead, I make my gluten free tart crust with oat flour, almond flour, coconut oil, almond butter, stevia, and sea salt. If you are looking for an AIP friendly version, you can substitute the oat and almond flour for cassava flour and almond butter for coconut butter.

For this tart crust, you can add any spice or extract to add a boost of flavor. I added a touch of freshly grated ginger and lemon zest. This adds a unique, bold flavor that pairs well with the rhubarb tart topping and dairy free custard.

Dairy Free Custard

Traditional custard fillings, yet extremely delicious, are made with a combination of inflammatory ingredients. This includes milk or cream, egg yolks, sugar, and vanilla. The good news is making a dairy free custard alternative is possible. For my filling, I use coconut cream, arrowroot flour, stevia, and sea salt.

Arrowroot flour is an alternative to wheat flour or cornstarch. It’s commonly used as a thickening agent in gluten free desserts. It's great for thickening sauces, puddings, and fruit fillings. Coconut cream also has a thicker consistency. This helps create that creamy, irresistible filling for our dairy free custard. Coconut cream provides health benefits too! It contains vitamins, minerals, and healthy fats to support optimal health.

This custard is very versatile for any dessert recipe. Using this base, you can flavor it with any fruit or Paleo Protein you desire. For this rhubarb tart, I use ginger powder and lemon juice. I also add a scoop of Vanilla Bean Paleo Protein for a boost of nourishment and a touch of sweetness to balance out the natural tart flavors.

Vanilla Protein Powder

With the sour and tart flavors of rhubarb, a hint of sweetness is needed to balance out this dessert. Adding a scoop of AMMD™’s Vanilla Bean Paleo Protein into the dairy free custard filling instantly solves this dilemma!

This hydrolyzed vanilla protein powder mixes well, leaving no clumps. This collagen-rich protein powder comes from pasture-raised, grass-fed cows. Your body uses collagen proteins to support strong ligaments and joints. It also contains the amino acids your body needs to build and repair tissue. This comes in handy when you’re recovering from conditions such as leaky gut.

This dairy free rhubarb tart packs a punch with 21 grams of protein into the filling. If you exercise, have a chronic health condition, or simply want to maintain healthy muscle mass, you need to increase your protein intake. My vanilla protein powder makes it easy to incorporate into any dessert, breakfast, smoothie, or snack!

Benefits of Rhubarb

Rhubarb is commonly known as the “pie plant.” Although, it was originally used as a medicinal plant for digestive discomfort. With the prime growing season running from late April through June, rhubarb is often incorporated into spring and summer desserts. It can be described as having a sweet, sour, and tart flavor. However, it is not a fruit– it is actually classified as a vegetable.

Rhubarb contains a group of compounds called sennosides which are found in senna leaves. These compounds act as a natural laxative easing digestive discomfort and constipation. Rhubarb is also a good source of dietary fiber, potassium, vitamin K, and anthocyanins.

Vitamin K promotes bone health and increases calcium production. It’s also necessary for producing proteins that help with wound healing. Anthocyanins, a group of phytochemicals, gives rhubarb the bright pink-red color. They also promote a healthy inflammatory response and neutralize free readicals.

How To Make Rhubarb Tart

For a rhubarb tart that's as nourishing as it is delicious, start by preparing the crust. Preheat your oven to 350°F and line a 9-inch tart pan—either round or rectangular—with parchment paper for easy removal.

Gluten Free Tart Crust

In a food processor, combine nutrient-dense ingredients: oat flour, almond flour, coconut oil, almond butter, fresh ginger, lemon zest, a pinch of sea salt, and a touch of stevia for natural sweetness. Pulse until a dough forms.

Then press it evenly into the bottom and up the sides of your prepared tart pan. Make sure it's smooth and compact. Lightly prick the base with a fork to prevent bubbling, then bake for 20 to 25 minutes, or until it turns a lovely golden color. Remove from the oven and let the crust cool completely.

Dairy Free Custard

While the crust is cooling, prepare the raw vanilla custard filling. Add the coconut cream to a saucepan over medium-high heat and whisk until just melted. Stir in arrowroot starch, whisking constantly until the mixture begins to thicken. Next, add in my Vanilla Bean Paleo Protein for a clean source of protein, along with lemon juice, ground ginger, stevia, and a pinch of sea salt.

Remove from heat and let the custard cool slightly before pouring it into your cooled tart crust. Use a spatula to smooth the surface, then place the tart in the refrigerator for at least 2 hours to set.

Rhubarb Topping

For the rhubarb topping, chop rhubarb to your preferred length and combine it with stevia, lemon juice, and a splash of water in a small saucepan. Simmer gently over medium heat for about 5 minutes—just until the rhubarb begins to soften. Be careful not to overcook, as you want the pieces to retain their shape rather than turn into a jam. Once softened, remove from heat and allow to cool completely.

To assemble your Rhubarb Ginger Tart, layer the cooled rhubarb topping over the fully set custard, spreading it evenly.

Return the tart to the fridge for another hour to ensure everything is perfectly chilled and firm.

When ready to serve, slice and enjoy this refreshing, gut-friendly rhubarb tart straight from the fridge. It's the perfect blend of tart, creamy, and subtly sweet—a truly functional dessert your body will thank you for.