Homemade seasonal healthy dairyfree rhubarb tart with apples and almonds

Tasty Rhubarb, Apple and Almond Tart

Prep Time 
20 minutes
Cook Time 
30 minutes
Resting Time 
Total Time 
50 minutes
Best to prepare over 2 days. Do not cook the leafs, there are toxic!

As the flesh is tart, it is nice to pair rhubarb with foods that will counterbalance and bring a little sweetness.

Rhubarb has many virtues and strengthens the immune system thanks to the minerals, vitamins and antioxidants it contains. Even when cooked, it does not lose its properties!


1 low-fat tart crust (or homemade)
3 apples
5 rhubarb stems
1 egg
4 tbsp. vegetable cream
2 tbsp brown sugar
1 tsp cinnamon
1 tbsp almond powder


Step 1

Wash the rhubarb in clean water, peel it and cut it finely into 2 cm pieces the day before. Place in a bowl and add 2 tablespoons of brown sugar. Wrap the bowl with plastic film (or preferably with a suitable lid) and put in the fridge for at least 8 hours to degorge and soften the plant.

Step 2

The next day, preheat the oven to th.6 (180°C).

Step 3

Spread the pastry in a lightly buttered pie tin (or protected with greaseproof paper) and prick the bottom with a fork.

Step 4

Sprinkle the bottom of the tart with 1 tbsp. of almond powder.

Step 5

Drain the rhubarb in a colander and arrange the pieces on the pie crust.

Step 6

Wash the apples, remove the seeds and cut into thin slices. Arrange the slices on top of the rhubarb pieces.

Step 7

In a bowl, break the egg and mix with the vegetable cream, cinnamon and a little brown sugar. Beat the mixture vigorously until it is smooth.

Step 8

Spread the mixture over the tart and bake for 30 minutes.

Step 9

Leave to cool on a wire rack before unmoulding.

Step 10



Original Language: English