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Rhubarb & Raspberry Almond Tart

55 min

Dessert
Thanks to the almonds in this recipe, the tart is super filling. One small slice is deliciously decadent and rich - definitely a dessert to impress. It's our take on a frangipane filling: smooth and sweet.

Servings

Total

55 min

Prep

20 min

Cook

35 min

Contains

Treenut symbol

tree nut

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gluten

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Soy symbol

soy

Free from

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

Fruit layers

  • 13 oz (375 g)
    rhubarb stalks, cut into 1 cm pieces
  • 1 Tbsp (14 g)
    granulated sugar
  • ½ cup (160 g)
    raspberry jam

Crust

Vegan frangipane

  • 3 Tbsp (21 g)
    ground flaxseeds
  • 5 Tbsp (75 mL)
    unsweetened soy milk
  • ¾ cup (72 g)
    almond flour
  • ¼ cup (56 g)
    granulated sugar
  • 3 Tbsp (42 g)
    unsalted margarine
  • 2 Tbsp (17 g)
    all-purpose flour
  • 1 tsp (5 mL)
    pure vanilla extract

Directions

  1. Preheat the oven the 350°F (180°C). Meanwhile, mix the flaxseeds and milk in a small bowl and set aside to gel.
  2. Toss rhubarb pieces with sugar. Spread over a lined baking tray and roast for 10 minutes.
  3. Blend the ingredients for the crust in a food processor. The mixture should hold together when pressed between your fingers.
  4. Transfer the crust mixture to a 10-inch (22 cm) tart pan. Press firmly into the pan to create the crust.
  5. In the now empty food processor, add the frangipane ingredients. Blend into a paste.
  6. Spread the raspberry jam over the crust.
  7. Dollop the frangipane over the jam layer and smooth out into an even layer.
  8. Add the roasted rhubarb pieces to the top of the tart. Bake on the centre rack of the oven for 20 - 25 minutes, or until the crust turns golden along the edges.
  9. Remove from the oven, and let cool before serving. Dust with powdered sugar if desired, and enjoy!

Storage

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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Michaela - March 29, 2024, 3:40 p.m.

Hey😊
i made a rhubarb cake/tarte from your website years ago. But i think it was another than the two here...
Is this possible?

Michaela - March 29, 2024, 3:49 p.m.

and i miss some (small) tartes with i think a chcolate coconut filling/layer on top.
i made this for my husband years ago for his birthday and it was a hit. Also the buckwheat schwarzwälder Kirschtorte (cherrycake).😢why are this recipes gone?

PUL Team - March 30, 2024, 1 a.m.

Hey Michaela, this recipe is the updated version of the rhubarb tart you might have found on our older site years ago. While we were going through the process of building our new website, we updated some of the recipes to make them even better, based on audience feedback, and some recipes we removed as we didn't feel they were the best they could be (as was the case with the buckwheat cherry cake). If you send us an email at [email protected], we can send you the recipes as they were originally written up 😊

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Nemnie - Feb. 16, 2024, 9:07 p.m.

Would this work with frozen rhubarb? Would you still roast it before baking?

PUL Team - Feb. 18, 2024, 4:02 a.m.

Hey Nemnie, we we haven't worked with frozen rhubarb yet! It's a good question. The roasting helps to bring out sweetness and soften the rhubarb, but the frozen rhubarb will bake out softer, so roasting probably isn't necessary, it will likely make it very soft and mushy. It will still be tasty, but you might lose the structure from the rhubarb to make the pattern. Our suggestion, if you want to use frozen rhubarb, would be to thaw the rhubarb in a strainer or on a wire rack, to remove excess liquid, then toss them with the sugar before placing over the frangipane layer and baking. If you give it a try, let us know how it turns out!

Emily Peterson - Feb. 18, 2024, 7:20 p.m.

Thank you! We always freeze rhubarb and then wonder what to do with it.

Reply
Megan Cooley - July 30, 2023, 12:30 a.m.

Oh my word! So good! I love how this isn’t too sweet. FYI, I had to use a different crust recipe because I didn’t have digestive biscuits (and was too lazy to go to the store). I used the crust from the apple almond date tart recipe. Came out great! And so pretty.

PUL Team - July 30, 2023, 9 p.m.

Ooo thanks for the tip, Megan! It means so much to hear 🤗

Nemnie - Feb. 19, 2024, 7:13 a.m.

Is the apple almond date tart recipe on this site? Thank you!

Reply
Zoë - July 3, 2023, 6:26 p.m.

Tried this for the first time a few days ago and WOW! The flavours are amazing with the extra added bonus of rhubarb fresh from the garden! I changed the flaxseeds for chia seeds as I didn’t have any and I would say to only put the milk in before you are about to make the frangipane because I put it when it said to for the flaxseeds and it made the frangipane really really sticky. But I can’t wait to try it again!!

PUL Team - July 4, 2023, 8:04 a.m.

Woop woop! Thanks so much or sharing your experience with the recipe, Zoë ☺️

Reply
Danielle - June 12, 2023, 9:52 p.m.

Just one note, the directions say cut the rhubarb into 1cm pieces but I think they meant 1 inch*
I cut mine before looking at the pictures so topping the tart took a little longer. It was worth it though! Very tasty, a perfect summer dessert :)

PUL Team - June 13, 2023, 1:51 a.m.

Hey Danielle, we actually did mean 1 cm thick pieces because the wider side is how thick our rhubarb stalk was. So glad the tart was still enjoyed 🤗

Reply
Caroline - June 11, 2023, 5:11 p.m.

I plan on making this today , I was just wondering if you could advise on how we would choose the right pan size if we reduce the number of portions in a recipe ,
thanks again

PUL Team - June 11, 2023, 7:36 p.m.

Hey there, Caroline, when it comes to choosing the right pan size for the tart, it depends on the number of portions you're aiming for. If you're halving the recipe, a 7 or 8-inch tart pan should be suitable. The baking time will change so we'd recommend keeping a closer eye on the tart if you try it with different portions 🤗

Caroline - June 11, 2023, 7:40 p.m.

Ok thanks , I had forgotten about adjusting baking time when cutting down on portyions.

Thanks !

Reply
Marlies - May 29, 2023, 6:59 p.m.

Delicious!

Reply
Lara - May 27, 2023, 9:21 p.m.

Such a tasty cake. I made it for mother‘s day and it is my Mom‘s new favourite!

PUL Team - May 27, 2023, 10:59 p.m.

So thrilled it was part of the special occasion, Lara, thank you!

Reply
Kaja - May 19, 2023, 7:55 p.m.

Looks delicious! What can I use instead of margarine? Would unsalted butter be a good substitute?

PUL Team - May 19, 2023, 8:53 p.m.

Hi Kaja, a lovely question! You can, just make sure it's at room temperature when using it. We hope you enjoy the recipe if you're able to give it a try 🤗

Reply
Dhun - May 19, 2023, 5:10 p.m.

Thanks for the recipe. What would be a good flavour substitute for rhubarb?

PUL Team - May 19, 2023, 6:47 p.m.

Hey Dhun, we heard a positive review from Charlotte who used peeled apples instead 🙂

Dhun - May 19, 2023, 8:18 p.m.

Thank you

Reply
Eline - June 13, 2022, 2:07 p.m.

I didn't know what to do with the rhubarb I had in the fridge. Typed in "rhubarb" at the PUL website and the result was a delicious tart, right on time for friends who came to visit. This recipe is pretty easy, and an absolute success from the first try. I needed much less rhubarb than the recipe asked for (probably I had long stalks). Will make this again for sure!

PUL Team - June 16, 2022, 1:48 a.m.

Oh, Eline, we're so thrilled it was enjoyed! In case it helps, our stalks are usually around 10 inches long. We'll note down the feedback and thank you for taking the time to share 😃

Reply
Lynn - March 17, 2022, 10:18 p.m.

Can you freeze this dessert, Sadia? I made it before and it is delicious. I love your recipes and website. I use so many of your recipes regularly.

PUL Team - March 18, 2022, 12:05 a.m.

Hey Lynn! We didn't get a chance to test it so we can't say for sure, but I imagine it would work. Just a heads up that rhubarb breaks down when it defrosts which might affect the texture, but should still be tasty 😊

Lynn Haugseng - March 19, 2022, 12:11 a.m.

Thank you

Reply
Charlotte - Sept. 15, 2021, 10:20 p.m.

Today I made this recipe for the third time as we really enjoyed it when I made it last year. Unfortunately this year I have not been able to source any rhubarb so today I opted for apples instead and it worked just as well. I peeled the apple first and found the pieces were cooked to perfection after 25 minutes along with the rest of the tart. I also used a springform pan today which was also a bonus. 🌟🌟

We love enjoying a slice of this delicious tart warm with a dusting of powdered sugar on a chilly evening. 🌃

PUL Team - Sept. 16, 2021, 4:43 a.m.

Mmm love the substitute for apples - sounds so delicious! Thanks for taking the time to share, Charlotte, it's so appreciated 🤗

Reply
Cris S - June 5, 2021, 6:20 p.m.

This is a bit heavy, but if served in a a very thin slice it's very tasty!

Reply
Kiki - April 14, 2021, 10:21 a.m.

the recipe sounds great, i'm going to try this in the next few days. what size tart tray did you use for this?
thanks a lot for your inspiring blog, all your recipes and your ideas!
❤️ love from Freiburg (Germany), Kiki

PUL Team - April 22, 2021, 3:44 a.m.

Hey Kiki - thanks so much for the kind words! The tart tray we used was 22cm (10 inches) - thanks for letting us know, we've now updated the blog post to indicate this 😊

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