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Strawberry-Rhubarb Almond Tart (Gluten-Free)

Is there any flavor combination so evocative of warm, sunny days as strawberry and rhubarb? It immediately transports us to outdoor flower markets, grassy parks with lots of picnic tables — and childhood summers spent romping around in Grandma’s garden.

As a filling for pies and tarts, strawberry-rhubarb doesn’t need much; it’s bright and beautiful all on its own. But we just love adding almond to the mix — that floral nuttiness is lovely with the sweet-tart berries and stalks. Here, we use almond flour to make a nice, light crust for the jammy strawberries and rhubarb. It turns out a touch buttery and pleasantly chewy; on first bite, you would never guess it’s gluten-free.

The crust is also delightfully easy to make. Everything whirls up in the food processor, and then you simply press some of the dough into the pan — and crumble the rest on top of the fruit filling to create a cobbler-esque topping.

A scatter of sliced almonds on top adds some delicate crunch and brings out the crust’s nutty flavor — and a dusting of powdered sugar makes the entire strawberry-rhubarb tart look especially pretty. It’s a fitting dessert for your best friend’s baby shower or a “just because” tea party with your favorite people. For pairings, we’d go with a crisp spring Darjeeling, a bright sencha, or if we were feeling extra flowery, a lavender Earl Grey.

Strawberry-Rhubarb Almond Tart (Gluten-Free)



Strawberry-Rhubarb Almond Tart (Gluten-Free)

Serves: 8


For the dough:
1 cup Cup4Cup gluten-free flour
1 cup almond flour
½ cup granulated sugar
1 tsp kosher salt
10 Tbsp unsalted butter, cold, diced
1 Tbsp whole milk, cold
¼ tsp almond extract
For the filling:
10 oz strawberries, hulled, quartered
5 oz rhubarb, cut into 1” pieces
3 Tbsp granulated sugar
2 Tbsp cornstarch
1 tsp vanilla extract
1 tsp freshly squeezed lemon juice
2 Tbsp sliced almonds
Confectioner’s sugar, for dusting


  1. Preheat the oven to 350°.

  2. To make the dough: Combine the flour, almond flour, sugar, and salt in the bowl of a food processor.

  3. Add the butter and pulse until the dough is the consistency of sand.

  4. Add the milk and almond extract and pulse until a wet, crumbly dough is formed.

  5. Press ⅔ of the dough into a 4 ½x14" rectangular tart pan, starting on the bottom and working the dough up the sides. If the dough becomes too sticky to work with, pop it in the freezer for 10 minutes, then continue. Reserve the remaining dough for the topping.

  6. Chill the tart and the remaining dough in the freezer for 30 minutes.

  7. To make the filling: In a medium bowl, toss together the strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Let rest at room temperature while the dough chills.

  8. Evenly fill the tart crust with the macerated fruit and crumble the reserved dough on top. Sprinkle with sliced almonds.

  9. Place the tart pan on a baking sheet to catch any drips and bake for 45 to 50 minutes or until the center is golden brown and bubbling. Remove the tart from the oven and let cool completely.

  10. Dust the tart with confectioner’s sugar and enjoy! The tart can be stored in an airtight container at room temperature for up to 3 days.

Recipe adapted from: King Arthur Baking

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