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Strawberry Rhubarb Tart with Almond Oat Crust

A light dessert of strawberries and rhubarb in an almond oat crust, ready for a yogurt topping.
Servings: 4


  • 2 cups strawberries
  • 2 cups sliced rhubarb
  • 1/2 cup raw agave nectar flavored with vanilla bean
  • Squeeze of blood orange orange, lemon (optional)


  • Mix strawberries and rhubarb together an hour before baking. Let sit at room temperature.
  • Toast oats for 10 minutes. Grind in food processor. I used a magic bullet.
  • Mix together almond meal, oats, flour, salt, brown sugar.
  • Cut in butter, forming into a crumbly dough. Wrap in plastic, refrigerate for 30 minutes.
  • Use hands to form into a ball. Cut into 4 pieces. Cut off about 1 tablespoon of dough mixture from each for crumbly topping.
  • Press each piece into a small buttered tart shell with removable bottom (or use parchment paper). Dough will tend to be crumbly, use hands to push into pan; it will bake together.
  • Blind bake crust (with pie weights or rice over parchment paper) for 10 minutes. Remove parchment and pie weights and bake for 10 more minutes.
  • Remove, cool, place fruit in tart shells. Bake at 350 for 20 minutes or until fruit is soft.
  • For topping, take the extra piece, crumble onto a cookie sheet, bake 10 -15 minutes. Reserve. Crumble the top just prior before serving.


I purchased the almond meal at Trader Joe’s , but you can grind almonds, being careful, not to make a paste. Almond meal should be dry, crumbly.