This AIP/Paleo Gluten Free Rhubarb Custard Tart is the perfect Spring or early Summer dessert. It’s vegan, sweet, tangy and sure to please!
This post is brought to you by Bob’s Red Mill. Products used in this recipe were sent to me by Bob’s and the opinions and text are all mine.
Summer rhubarb is one of nature’s most precious gifts! In this vegan Rhubarb Custard Tart, spiced rhubarb is paired with an egg-free vanilla custard for a stand-out dessert that everyone will love!
First, let’s talk about this nut-free, vegan, grain-free tart crust. It comes together in under 15 minutes (not including baking time). It’s made with Bob’s Red Mill Cassava Flour, coconut or maple sugar and olive oil. Visually, olive oil crusts bake more evenly brown than some of the other vegan, grain free crusts. The olive oil results in a crust that is crispy on the outside, soft and a little flaky.
The crust is slightly fragrant depending on what variety of olive oil you use. I recommend using a lighter variety of olive oil so that it doesn’t compete with sweet fillings. Olive oil is also a really lovely choice of fat to use in savory tarts!
You’ll love this Gluten-free Rhubarb Tart because it’s:
- Grain free and nut-free – such a tricky combo to find when it comes to pastry crusts
- AIP and Vegan – both the crust and the vanilla custard are egg and dairy free!
- Refined sugar free – like all recipes on this site, this dessert uses unrefined sweeteners like maple syrup and coconut sugar.
- Sweet and Tart – rhubarb is notoriously tangy and bitter without some sweetener. This recipe uses coconut sugar and maple syrup to balance the bitter rhubarb and pairs it with a lightly fragrant vegan vanilla custard
- Visually appealing – you can’t beat that beautiful magenta color of rhubarb!
Here are the key ingredients in this Rhubarb Custard Tart:
- Rhubarb: you can get rhubarb in a variety of colors ranging from greenish-pink to bright red. I chose the brightest, magenta red stalks of rhubarb I could find!
- Extra virgin olive oil: use an olive oil with a neutral flavor here. Avocado oil might also work but I haven’t tested myself.
- Apple cider vinegar: for tenderizing the dough but don’t worry, you won’t taste it.
- Cassava flour: I recommend Bob’s Red Mill Cassava Flour for the perfect grain free crust
- Coconut sugar: used in the crust and helps caramelize the rhubarb!
- Full fat, additive free coconut milk: this is the base of the vegan vanilla custard
- Arrowroot flour/starch: this is for thickening the custard without eggs!
- Lemon juice, vanilla extract and maple syrup: for the custard and for roasting the rhubarb!
- Turmeric: a pinch of turmeric adds a subtle yellow hue to the custard but this is totally optional.
How to make this grain-free custard tart:
- Preheat the oven to 375F.
- Make your vegan olive oil crust:
- Measure out your Bob’s Red Mill cassava flour in a large bowl or food processor. Add sea salt, coconut or maple sugar, apple cider vinegar and olive oil.
- Pour in 1/4 cup of ice cold water and begin to combine the dough (either pulse it in the food processor or mix with a large wooden spoon or your hands). Add the remaining water, 1 TBSP at a time until the dough comes together.
- Use your hands to bring the dough together into a ball and then place between two sheets of parchment paper. Roll the dough out to 1/8 inch thickness, about 11 inches in diameter, or one inch wider than your pie/tart pan.
- Carefully transfer the dough to the tart pan and poke holes in the crust using a fork to allow steam to escape so that the crust doesn’t puff up in the oven while baking. Bake for 25-30 minutes.
- Roast the rhubarb alongside the crust
- Wash and slice the rhubarb into 1/2-inch pieces and arrange in a large baking dish.
- In a small bowl, combine coconut sugar, vanilla, lemon juice and water and whisk to combine. Rhubarb should be fork tender.
- Remove crust and roasted rhubarb from the oven and allow both to cool, straining off the caramelized syrup from the rhubarb and setting aside.
- Prepare the vanilla custard
- To a large saucepan, whisk together coconut milk, arrowroot starch, lemon juice, maple syrup, vanilla, sea salt and pinch of turmeric (if desired). Turn the heat onto medium and whisk continuously for 3-5 minutes until the custard is thick enough to coat the back of a spoon. Set aside.
- Compile your creation
- Once the crust has cooled, pour the custard inside in an even layer. Top with cooked rhubarb and drizzle syrup on top.
- Chill in the fridge for 30 minutes to an hour, or until the custard sets to desired consistency
FAQs for this AIP/paleo rhubarb tart
Can I bake this rhubarb tart with frozen rhubarb?
You can definitely use frozen rhubarb in this vegan rhubarb custard tart recipe. If the rhubarb is already sliced into 1/2 inch pieces you’re good to go. Otherwise, you’ll need to thaw the rhubarb before using it in this recipe.
What can I substitute the rhubarb with?
You can substitute with a berry like strawberries and prepare in the same way. Use your discretion on the amount of strawberries you’ll need for this recipe.
Can I use a pie plate instead of a tart pan?
Yep. The main differences between a pie plate/pan and a tart pan are the depth and the shape. Pie plates are generally deeper and have sloped sides, tart pans have straight sides and are generally not as deep. If you opt for a pie plate, keep in mind that your tart won’t look as full because the ingredients listed are specifically measured to fill a 10-inch tart pan.
How should I store this rhubarb custard tart?
This tart is best eaten fresh as the custard will continue to absorb into the crust over time in the fridge. That said, leftovers can be stored in a sealed container in the fridge for up to 2 days.
If you try this sweet and creamy AIP/Paleo Vegan Rhubarb Custard Tart I’d appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
LOOKING FOR MORE DELICIOUS AIP/PALEO Summer Desserts? Try These:
- Grain-free Mixed Berry Galette
- Paleo Upside Down Rhubarb Cake
- Vegan Strawberry Basil Ice Cream
- Paleo Lemon Olive Oil Cupcakes