Gluten-Free Rhubarb Custard Tart

Ingredients

Rhubarb - 6-8 medium rhubarb stalks

Crust

200 g (1 1/2 cups) gluten-free 1:1 flour blend (Only Goodness)

75 g (2/3 cup) almond flour (Only Goodness)

50 g (1/4 cup) sugar

½ tsp salt

140 g (1/2 c + 2 tbsp) cold butter, cubed

1 large egg (Only Goodness)

Custard

50 g (1/4 cup) sugar

15 g (1 tbsp) cornstarch

2 large eggs (Only Goodness)

180 ml (3/4 cup) half-and-half cream

1 tsp vanilla extract (Only Goodness)

Direction

1. Cut a circle of parchment paper the same size as the bottom of a 10-inch tart pan and place it inside.

2. Wash the rhubarb and trim away the leaves and ends. Rhubarb leaves should always be discarded, as they are not edible. Select the straightest stalks for the decorative top.

3. Evenly cut rhubarb strips ¾ inch (2 cm) wide and 3 inches (8 cm) long.

4. Combine the gluten-free flour, almond flour, sugar, and salt. Cut in the butter until crumbly. Add the egg and mix until a dough forms. Press into the tart pan and chill for 30 minutes.

5. Bake the crust at 350°F (175°C) for 12–15 minutes until lightly brown. Allow to cool.

6. Arrange the rhubarb strips in a decorative grid pattern, working outward until the top of the crust is covered. Continue adding the rhubarb stalks until the pattern is complete and trim any excess edge pieces to fit snugly into the crust.

7. In a bowl whisk together the sugar and cornstarch. Add the eggs, half-and-half, and vanilla. Whisk until well combined and smooth.

8. Slowly pour the custard over the rhubarb pieces. The custard should sit below the top of the rhubarb so the pattern remains visible.

9. Bake at 350°F (175°C) for 40–50 minutes or until the custard is set and the rhubarb is soft.

10. Cool for at least 20 minutes before slicing.

11. Serve with vanilla ice cream, a light drizzle of maple syrup, or a dusting of sugar.

Tips and Tricks

• Choose the youngest, reddest stalks you can find for the decorative top.

• If a stalk feels tough, pull away any obvious strings while trimming, similar to celery.

• If the stalks are particularly thick and fibrous, split them lengthwise before cutting them into smaller pieces for the pattern.

• Keep the top of the rhubarb above the custard before baking. The tart is ready when the custard is just set and the rhubarb is tender.

• Don’t worry if you have a little custard left over. Decorative rhubarb patterns can take up more space than expected. Simply pour any extra custard into a ramekin and bake alongside the tart until set.