Here it is, the middle of June, and all my summer food adventures have thus far been concocted with such frantic abandon (Hello sun! Hello air that doesn’t hurt my face! Hello GREEN!) that I’ve only just remember I have a food blog.
Hello food blog.
All that to say, I took a deep breath and a little care to snap pictures and make recipe notes with this one. Partly because it has been requested more than once, and partly because Gluten Free baking is hard to wing. (Hello, measuring tools my old nemesis). But with a few carefully-measured scoops of delightfully-varied flour, sugar, some well-whipped eggs, and the glory of lip-puckering rhubarb, this tart rings roundly of spring’s tail end. For which I will only grudgingly part ways with because strawberry season comes next. Enjoy!
1/2 cup oat flour
1/4 cup buckwheat flour
1/4 cup ground cashews or hazelnuts
1/2 cup sugar
1/2 cup butter
3/4 cup sugar
1/4 cup oat flour
1/4 teaspoon salt
zest from 1/2 a lemon
1/4 teaspoon cinnamon
2 cups chopped rhubarb
• You will need a food processor for this recipe.
• GF flours are a little tricky to use if you’re not used to baking without gluten, but I am finding the flavor in different four varieties far exceeds pre-mixed gluten-free flour options, because most are made with a lot of rice flour. If you’re feeling brave, try this recipe as it’s written, but if it’s a little too scary, you can go ahead and use a pre-mixed gluten free flour. You’ll be just fine either way.
• Oat flour: I just throw gluten-free rolled oats in my food processor and whirl until they are a fine powder.
• Buckwheat flour: You can find this flour at most grocery stores, but if you want to get creative you can substitute Amaranth flour or Sorghum flour for a lighter color dough, while maintaining the rich nutty flavor.
• Ground hazelnuts: You can substitute cashews or walnuts here as well. As with the rolled oats, simply whirl in a food processor until fine.
In a food processor, combine oat flour, buckwheat flour, ground hazelnuts, sugar, and butter (cubed). Whirl until the ingredients combine to form a very thick, heavy dough. Remove form the food processor and press the dough into a buttered pie plate or tart pan. Don’t worry about pressing the dough up the edges of the pan as it will slide down while baking away. Just press evenly across the bottom.
Bake at 400 degrees for 12-14 minutes, or until the edges bubble. Remove and allow to cool and set slightly, for about 10 minutes.
In a large bowl combine eggs, sugar, oat flour, salt, lemon zest, and cinnamon. Beat until smooth and creamy. Stir in rhubarb. The filling will become slightly more liquid-heavy because rhubarb releases water when it rests. The eggs and flour will help compensate for this, so don’t worry. Pour the batter onto the prepared crust and spread the rhubarb around until it’s distributed evenly.
Bake at 375 degrees for 30 to 35 minutes until the top of the tart is golden brown and the middle is firmly set. Allow to cool well. Gluten crusts and doughs appear to be undercooked when warm, but set up perfectly as they cool, so give it time.
Serve chilled with fresh whipping cream.