Strawberry Rhubarb Almond Shortbread Tart

Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

Every year I get so excited about the first rhubarb. I always raid the rhubarb plant for just enough to make some sort of dessert to highlight this uniquely tart spring ingredient. Weirdly enough rhubarb is actually a vegetable, but somehow I never seem to do anything savory with it, (I really should change right away though).

This year I may have been extra enthusiastic because the rhubarb in this dish hardly had a chance to pop out of the ground before I was ready to cut it down. By the time I tested the recipe again, it had more than recovered, so at least I didn’t kill it!

Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

Strawberry rhubarb is my favorite combo because the sweetness of the strawberries helps to naturally sweeten the rhubarb. Next my choice of sweetener is almost always honey. Since it’s sweeter than most other sweeteners including sugar, it does a great job taming the rhubarb into deliciousness.

Even so, I like to keep rhubarb desserts on the tart side so that it pairs well with ice cream. I’d encourage you to taste the filling before putting it into the tart shell to decide if you want to add more honey or not. Since the crust, crumble topping, and ice cream are all sweet, I love the filling to be just a little tart.

Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

You start by mixing together the shortbread crust…

Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

… and then patting it into a prepared tart pan to pre-bake before adding the filling.

Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

While the tart crust is baking, you’re going to thinly slice the rhubarb for the filling.

Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

You cook the filling over medium heat so the rhubarb has a chance to soften. If you cook the filling too fast the rhubarb will still be crunchy.

Tip: The best way to get a gorgeous color in the filling is to use homegrown strawberries either from the garden or from your local farmer. Truly ripe strawberries have so much more color in them than store bought. Store bought will work just fine, but the filling won’t be as deeply colored.

Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

Once the filling is done, you stir together the crumble topping in the same bowl you mixed the crust in.

Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

Once the tart shell has been par baked, you add the filling and top with the crumble mixture. Then bake until bubbling and golden brown.

Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!Strawberry Rhubarb Almond Shortbread Tart | Get Inspired Everyday!

There’s also just a hint of almond from the almond flour that I decided to play up with a little almond extract. Turns out, almond with the strawberry rhubarb combo is my favorite yet!

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Strawberry Rhubarb Almond Shortbread Tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Almond Shortbread Crust:
  • 2 cups fine almond flour
  • 2 Tablespoons tapioca starch
  • ½ Teaspoon cinnamon
  • 2 Teaspoons orange zest
  • ½ Teaspoon sea salt
  • 4 Tablespoons coconut oil, melted
  • ¼ cup Grade A amber maple syrup
  • ½ Teaspoon almond extract
Strawberry Rhubarb Filling:
  • 2 Tablespoons tapioca starch
  • ¼ cup Grade A amber maple syrup
  • 1½ cup sliced fresh strawberries, or thawed frozen with the juices kept
  • 1½ cup thinly sliced rhubarb
  • ½ cup freshly squeezed orange juice, from 1 orange
Streusel Topping:
  • ¾ cup fine almond flour
  • ½ cup sliced almonds
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon sea salt
  • 2 Tablespoons coconut oil, melted
  • 2 Tablespoons Grade A amber maple syrup
Instructions
  1. Preheat the oven to 325ºF. Lightly grease a 9" tart pan with a removable bottom. Then cut a 9" round of parchment paper and line the bottom of the greased pan pan.
  2. For the Almond Shortbread Crust, mix together the almond flour, tapioca starch, orange zest, cinnamon, and sea salt together until combined. Add the coconut oil, maple syrup, and almond extract, and mix until a thick 'cookie dough' forms. Pat the dough into the prepared tart pan evenly, and bake it on the lower oven rack for 15 minutes or until golden brown and beginning to set.
  3. While the crust bakes, make the Strawberry Rhubarb Filling. In a medium sized saucepan, whisk together the tapioca starch and maple syrup until no lumps remain. Then add the strawberries and rhubarb. Cook the filling over medium heat, stirring occasionally, until it comes to a boil, 3-5 minutes. Add the orange juice and stir to combine before removing it from the heat.
  4. Make the Streusel Topping by mixing together the almond flour, sliced almonds, cinnamon, and sea salt until combined. Then add the coconut oil and maple syrup, and mix until all the ingredients are moistened and the mixture is starting to clump.
  5. When the crust is done pre-baking, remove it from the oven and pour in the Strawberry Rhubarb Filling. Then evenly sprinkle the Streusel Topping over the surface of the filling.
  6. Return the tart to the oven and bake for an additional 15-20 minutes, or until the Streusel Topping is golden brown, and the filling is bubbling around the edges.
  7. Cool the tart until is cool enough to handle with your hands, and then remove the tart ring to serve. You can remove the tart ring after it's cooled just 15 minutes or so, but you'll need to be careful with oven mitts to not burn yourself. Also if any of the crust edges stick, use a thin knife to loosen the edge, and then try removing it from the pan again. It's more likely to stick if the tart ring is left on until the tart is completely cooled, so I like to try and catch it while it's still warm.
  8. Serve with Homemade Coconut Ice Cream or The Best Vanilla Bean Ice Cream.


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34 Comments on “Strawberry Rhubarb Almond Shortbread Tart”

    1. It is really good roasted, so I was thinking of making some kind of sauce with it, but I’ll probably have to wait until next year for more rhubarb!

    1. I think you could use canned rhubarb, although it might be too juicy. I would drain and reserve most of the juice from the can, then make the filling and add some of the juices only if needed. I really hope you enjoy it!

    1. Oh… I think you’re going to love it! Not only is the flavor combo awesome, but it really cuts down on the amount of sugar you need sweeten rhubarb!

  1. I will be looking forward to a savoury rhubarb dish, but in the meantime, this is so gorgeous! I love the shortbread crust especially. I can’t wait to test it out as I’ve never really used rhubarb.

  2. This is so lovely Kari! I think I have one more round of rhubarb left in the garden and it has this recipe written all over it! Thank you!

    1. I hope you enjoy it! We’re usually able to keep our rhubarb going right into August, but I suppose it’s slowing down in other climates, glad you still get to try this out!

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