Dessert for 8

Rhubarb Raspberry Almond Tart

Name: Rhubarb Raspberry Almond Tart
Total time: 55 min
Yield: 8 servings
Cuisine: French
Ingredients: 13 1/4 oz rhubarb stalk; 1 tbsp granulated sugar; 1/2 cup raspberry jam; 3 tbsp ground flaxseeds; 5 tbsp unsweetened soy milk; 3/4 cup almond flour; 1/4 cup granulated sugar; 3 tbsp unsalted margarine; 2 tbsp all-purpose flour; 1 tsp pure vanilla extract; 5 5/8 oz digestive cookie; 5 medjool date; 3 tbsp refined coconut oil; 1 tsp pure vanilla extract

This tart combines a date cookie crust, almond filling, raspberry jam, and tender rhubarb baked until lightly set.

$1.52per serving $

55 minstart to table

8servings

French Vegetarian Budget Desserts Spring Summer

Ingredients

13 1/4 oz rhubarb stalk
1 tbsp granulated sugar
1/2 cup raspberry jam
3 tbsp ground flaxseeds
5 tbsp unsweetened soy milk
3/4 cup almond flour
1/4 cup granulated sugar
3 tbsp unsalted margarine
2 tbsp all-purpose flour
1 tsp pure vanilla extract
5 5/8 oz digestive cookie
5 medjool date
3 tbsp refined coconut oil
1 tsp pure vanilla extract

Steps

Heat the oven to 350 F and press the digestive cookies, dates, and coconut oil into a 9-inch tart pan.
Bake the crust for 10 minutes, then let it cool briefly.
Toss the rhubarb with 1 tablespoon sugar and spread the raspberry jam over the crust.
Whisk the flaxseeds, soy milk, almond flour, remaining sugar, margarine, flour, and vanilla until smooth.
Spread the almond mixture over the jam, arrange the rhubarb on top, and bake for 35 minutes.