Rhubarb tart is pretty much my family's favorite dessert of all time. I don't know if it's because rhubarb season is so fleeting that this tart is something they dream about for the rest of the rhubarb-less year - or if it just really is everyone's favorite. There's the puckering tartness of the rhubarb, the toothy bite of the crust, and the slightly caramelized crisp of the brown sugar on the top. It is pretty fantastic.
So, when Jake decided to do a gluten-free, dairy-free experiment and the boys and I found rhubarb at the market, they whined: "You can't make rhubarb pie because Daddy's gluten-free and dairy-free!!" I assured them that I could certainly try to make one. Making the shift to gluten-free and dairy-free baking has been a lot of trial and error for me. But, with this, I think I got it!
- 2 C gluten-free flour (blend your own or I used Glutino*)
- 1/2 C ground almonds
- 3/4 C dairy-free butter (I used Earth Balance, but will be posting my vegan butter recipe soon)
- 3 T cold water
- 2 T cold gin
- 6 C sliced rhubarb
- 3/4 C organic dark brown sugar, lightly packed
- 1 T gluten-free flour
- 2 T dairy-free butter
- more organic dark brown sugar for sprinkling
Using a pastry blender, or the tines of a fork, blend all the ingredients - except the water and gin - together to form pea-sized chunks. Add the liquids and gently press together until it forms a ball. Press the dough into a greased tart pan and place it in the freezer.
Preheat the oven to 375 degree F. Place in the oven and bake for 20 minutes. Prepare the filling while the tart crust bakes.
In a large mixing bowl, toss together the rhubarb, brown sugar, flour, and butter. Spoon the mixture into your tart crust - it will be rounded over the top of the crust - and bake for 15 minutes. Gently press down on the rhubarb, compressing the pieces down into the crust. Bake for another 15 minutes. Press down on the rhubarb again. Then sprinkle the top with brown sugar. Return the tart to the oven for another 10 to 15 minutes. The crust should be firm and lightly golden, the rhubarb soft, and the brown sugar caramelized and bubbling. Let cool slightly. Serve warm.
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