This strawberry rhubarb tart is one of those desserts that feels special the moment you see it. It looks impressive, tastes balanced and celebrates rhubarb at its seasonal best. Even better, the recipe is both grain free and vegan, with an easy option to use butter if you prefer.
At first glance, this tart may seem a little labor intensive. However, most of the steps are simple and move quickly. In other words, the effort pays off. The filling strikes a perfect balance between sweet strawberries and tart rhubarb, while the crust holds together beautifully without grains.
Above all, this is a dessert meant to be enjoyed slowly and shared.
Why This Strawberry Rhubarb Tart Is Worth Making
Rhubarb has a short season, which makes it feel extra special when it appears. Therefore, showcasing it in a dessert like this just makes sense. Paired with strawberries, the flavor becomes bright, fresh, and not overly sweet.
This strawberry rhubarb tart also works well for many dietary needs. It is naturally grain free and vegan, yet it does not feel restrictive. As a result, it fits comfortably into gatherings where people have different food preferences.
In addition, the lattice topping adds visual appeal. While optional, it turns the tart into a true centerpiece.
Ingredients for Strawberry Rhubarb Tart
For the Grain-Free Crust
- 3/4 cup almond flour
- 3 tablespoons coconut flour
- 3 tablespoons almond meal
- 1/4 teaspoon ginger powder
- 1/8 teaspoon sea salt
- 1 egg
- 1/4 cup coconut oil (or butter if not vegan)
Maclia Tart Pan Removable Bottom – 9 Inch Non-Stick Carbon Steel Pie Pan for Baking Tarts, Pies, Quiches, Brownies, Quiche Baking Dish with Fluted Edges, Fruit Tart Mold
For the Filling
- 3 cups strawberries
- 2 cups rhubarb, plus 1–2 stalks for lattice
- 1/3 cup brown sugar
- 1/3 cup raw sugar
- 1/4 cup cornstarch (arrowroot also works)
- 2 tablespoons fresh lemon juice
- 1 tablespoon coconut oil
- 1/4 teaspoon ginger powder
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
How to Make a Grain-Free Tart Crust
Step-by-Step Crust Instructions
- Preheat the oven to 350°F.
- Add all crust ingredients to a food processor and pulse to combine.
- Mix on low speed until a dough ball forms.
- Grease a tart pan well with coconut oil, making sure to cover all crevices.
- Place the dough between two sheets of parchment paper and roll evenly.
- Remove the top parchment and gently flip the dough into the pan.
- Peel away the remaining parchment and press the crust into place.
- Poke a few holes in the bottom to prevent bubbling.
- Bake for about 15 minutes, until lightly firm.
Tip: If the dough sticks, press it into place with your fingers. It will still bake evenly.
Making the Strawberry Rhubarb Filling
While the crust bakes, prepare the filling. First, combine all filling ingredients in a saucepan. Stir well so the cornstarch dissolves evenly.
Next, heat the mixture over medium heat. Allow it to come to a gentle boil, stirring often. After about 5 to 10 minutes, the filling should thicken noticeably.
Once thickened, remove it from the heat. Pour the warm filling directly into the prepared crust and smooth the top.
Optional Rhubarb Lattice Topping
How to Create the Lattice
- Preheat the oven to 400°F.
- Slice rhubarb into thin strips using a knife or mandolin.
- Blanch the strips in sugar water for about 30 seconds.
- Remove and let them cool until pliable.
- Lay strips horizontally across the tart, touching at the edges.
- Fold back every other strip and place a vertical strip underneath.
- Repeat until the lattice is complete.
- Trim edges and tuck any extra pieces into the filling.
If lattice work feels intimidating, do not worry. The tart is just as delicious without it.
Final Bake and Cooling
Place the assembled strawberry rhubarb tart into the 400°F oven. Bake for about 30 minutes, until the filling is set and bubbling slightly.
After baking, allow the tart to cool completely before slicing. This step matters. Cooling helps the filling firm up and makes cleaner slices possible.
Serving and Storage Tips
This strawberry rhubarb tart is best served at room temperature. For instance, it pairs well with coconut whipped cream or a scoop of dairy-free vanilla ice cream.
Store leftovers covered in the refrigerator for up to three days. The flavors continue to develop, making the tart just as enjoyable the next day.
Orblue Pie Server, Essential Kitchen Tool, Serrated on Both Sides, Great for Right or Left Handed Chef, Stainless Steel Flatware, Cake Cutter, Black
In Conclusion
This strawberry rhubarb tart is a celebration of seasonal produce, thoughtful ingredients, and balanced flavor. It may take a little patience, but the result is a beautiful, grain-free, vegan dessert that feels truly special.
Finally, if you love working with rhubarb while it is in season, this tart deserves a place on your baking list.
Find kitchen tools and gadgets here:
- Must-have tools every home cook needs
- Cooking Gadgets & Time Savers
- Find the right pots, pans, and bakeware
- Cook healthier meals at home
- Tools that match your cooking style
Last update on 2026-08-12 / Affiliate links / Images from Amazon Product Advertising API