Ingredients
For the filling:
- 300 g rhubarb, chopped (about 3 cups)
- 1 teaspoon pure vanilla powder
- finely grated zest from 1 small organic orange
- 2 teaspoons arrowroot powder (or other starch)
- 1/3 cup honey (80 ml)
For the crust:
- 1 cup almond meal (100 g)
- 3/4 cup fine cut oats (75g)
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3 tablespoons honey
- 5 tablespoons coconut oil, solid (not melted) (75 g)
- 2 tablespoons chopped almonds
Instructions
- Preheat the oven to 350°F / 190°C and grease a Ø 22 cm quiche or tart pan with coconut oil.
- In a medium bowl, add the fruit, vanilla powder, orange zest and arrowroot powder; toss until coated. Add the honey and toss again. Set aside.
- In a second bowl, add the almond meal, oats, baking powder, and salt and whisk together until combined. Add the honey and coconut oil. Use a fork to work the coconut oil into the dry ingredients until fully combined and the dough holds together when pressed.
- Remove about 1/2 cup of the mixture to use as the crumble topping. Set aside. Transfer the rest of the mixture to the tart pan. Press the mixture evenly into the pan. Pour the rhubarb over the crust, distributing evenly.
- Add the chopped almonds to the reserved crumble top and mix to combine. Sprinkle the topping evenly over the top of the rhubarb.
- Bake for 40-45 minutes in the bottom third of the oven or until the filling is bubbling and the crust is lightly brown. IMPORTANT: At around 20 minutes, tent the tart with tinfoil to prevent it from getting too brown.
- Let cool completely before serving. Enjoy!
Notes
I used a ceramic quiche form (Ø 22 cm) but if you have one, use a round tart pan with a removable bottom.