{"id":56812,"date":"2016-05-02T21:00:17","date_gmt":"2016-05-02T19:00:17","guid":{"rendered":"https:\/\/ellerepublic.de\/honig-rhabarbertarte-mit-mandel-crumble\/"},"modified":"2022-08-19T14:58:16","modified_gmt":"2022-08-19T12:58:16","slug":"honey-rhubarb-tart","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/honey-rhubarb-tart\/","title":{"rendered":"Honey Rhubarb Tart with Almond-Oat Crumble (Gluten-free)"},"content":{"rendered":"

I have literally fallen in love with this wonderful honey rhubarb tart. It\u2019s many things: moist, juicy, sweet — all the while not being overly sweet! — crumbly, gluten-free, and surprisingly easy to prepare.<\/p>\n

Yes, spring is finally here! And of course, you can\u2019t have spring without enjoying fresh asparagus OR this TO-DIE-FOR rhubarb tart, can you? Actually it’s more of a crumble. One with the perfect amount of sweetness to offset rhubarb’s tartness. All thanks to mild acacia honey with its sweet, floral flavor. A little extra vanilla enhances the honey\u2019s flavor and orange zest does something quite magical to the flavor of the rhubarb. Heavenly. It took nearly all of my will power to let it cool before eating it.<\/p>\n

As one of those people who doesn\u2019t do dessert or sweets, it was an unexpected surprise to fall completely head over heels with this dish. I only wish I doubled the recipe and made two of them. Between me and my liebste Schwabe we gobbled this up within a 24-hour span. Yes, me, the non-dessert eater! Okay, technically I only gobbled up 1\/3 of it. When I came home from work the next day only one lone piece was left. I should have baked two. But I did discover that it tastes just as good on day 2, which makes this a great make ahead dessert.
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Here you are baking an easy to make, from scratch, amazing rhubarb tart that also just happens to be naturally gluten-free and dairy-free \/ egg-free. If you want to go for a vegan version then all you need to do is substitute pure maple syrup for the honey. Maple syrup and rhubarb are also magical together. Or you can try pairing it together with naturally sweet foods \u2013 like apples and strawberry. As for rhubarb’s own natural flavor, keep in mind, the redder the stalk, the sweeter the rhubarb.<\/p>\n

Yes, I love seasonal cooking and I can’t tell you how happy I am to see another one of spring’s gems pop up at the farmers markets once again! This rhubarb tart is truly delicious. Enjoy!<\/p>\n

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Honey Rhubarb Tart with Almond-Oat Crumble (GF)<\/h2>
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