These gluten free rhubarb bars are a beautiful, ombre rhubarb dessert that is slightly sweet, slightly tart, but oh so decadent! Hmmmm, is there anything better than a little afternoon treat with a warm coffee? I think not!

A rich macadamia and almond filling sweetened with honey bakes in a 9 inch tart pan under rows of pink rhubarb. The recipe is gluten free and has no refined sugar.

The Best Rhubarb Tart (Gluten Free and Honey Sweetened)

Afternoon tends to be one of my favorite times of the day. I always take a break in the afternoon to just reflect on the day, get organized and reset. This rhubarb tart recipe has been my little sweet treat on more than one occasion!

You could really call this an almond tart or a macadamia tart because those are two prominent ingredients. The filling is sweetened with honey, and a touch of vanilla really sets it off. I’d like to say this rhubarb tart recipe is kind of like a chewy cookie bar! The filling is slightly custardy, rich and decadent from those macadamia nuts. Yum!

So what does rhubarb taste like? Rhubarb is similar to a Granny Smith apple, tart and slightly sweet. That tartness is exactly what balances the buttery, honeyed filling underneath.

I really like to arrange my rhubarb slices so it looks like a beautiful ombre rainbow. Talk about a show stopper! I truly hope you make this tart. It is so delicious, and I know you will impress lots of friends with this one!

Rhubarb Tart Recipe - No Diets Allowed #Food #Foodie #Rhubarb

Why You’ll Love These Rhubarb Bars

Sweet meets tart. Tangy rhubarb sits on a rich, honey sweetened macadamia filling.
Gluten free. The filling uses ground macadamias and almond flour, with no wheat flour.
No refined sugar. Honey is the only sweetener.
A real show stopper. The ombre rows of rhubarb look like they came from a bakery.

Ingredients You’ll Need

Exact amounts are in the recipe card below. You will also need a pre baked crust in a 9 inch tart pan.

Macadamia nuts: The heart of the filling. Toasting them brings out their buttery flavor, and grinding them makes the filling rich and slightly custardy. Use raw, unsalted nuts so you control the salt. Weigh them if you can, since about 90 grams is roughly 1 cup.
Almond flour: A couple of tablespoons help bind the ground nuts and give the filling body. Use blanched, finely ground almond flour for the smoothest texture.
Salt: Just a pinch keeps the honey from tasting flat and makes the nut flavor stand out.
Coconut oil: Melted coconut oil adds richness and helps the filling set as it cools. Let it cool slightly before mixing it with the egg so the egg doesn’t start to cook.
Honey: Sweetens the filling and keeps it chewy, like a cookie bar. A mild honey lets the rhubarb shine.
Egg: Binds everything and gives the filling its gently set, custardy texture.
Vanilla extract: A small amount really sets off the honey and nuts. Use pure vanilla for the best flavor.
Rhubarb: About half a pound. Look for firm, crisp stalks with deep red color, since redder stalks give the prettiest ombre. Trim off and discard any leaves, which are not edible. Cut each stalk in half lengthwise so it has two flat sides that lie neatly over the filling.
Crust: To keep the tart gluten free and refined sugar free, use a similar gluten free, honey sweetened crust and pre bake it before adding the filling. A crisp, fully baked shell holds up to the moist nut filling and keeps the bottom from turning soggy.

How to Make Rhubarb Bars

Pre bake the crust. Before making the filling, bake your crust in a 9 inch tart pan so it stays crisp under the filling.
Toast the nuts. Preheat the oven to 350°F. Spread the macadamias on a baking sheet and toast for about 5 minutes, until fragrant and slightly golden. Watch them closely, since nuts go from golden to burnt quickly. Let them cool.
Grind. Grind the cooled nuts in a food processor until fine and sandy. Add the almond flour and salt and pulse to combine. Stop before it turns into nut butter.
Mix the wet ingredients. In a measuring cup with a spout, stir together the melted coconut oil, honey, egg and vanilla until smooth.
Make the filling. With the processor running, pour in the egg mixture and process just until combined. It will be thick and glossy.
Fill and arrange. Pour the filling over the par baked crust and smooth it out. Lay the rhubarb on top, flat side down, arranging the stalks from deepest red to palest green for an ombre look.
Bake. Bake for about 40 minutes, until the filling is set and golden at the edges. If the top is browning too fast, cover the pan loosely with foil. Let it cool completely in the pan, then slice and serve. The filling firms up as it cools, so patience gives you clean bars with neat edges.

Tip: Cut each rhubarb stem in half lengthwise. You will get two flat sides that lay beautifully over the macadamia filling, which makes the ombre pattern easy.

Ways to Customize Rhubarb Bars

Change the shape: Bake in a round tart pan for a classic tart, or cut it into squares and serve as bars.
Pick your crust: Any pre baked gluten free crust works. Use one sweetened with honey to keep it refined sugar free.
Swap the sweetener: A mild honey keeps the focus on the rhubarb. A darker honey adds a deeper, more caramel flavor.
Serve it dressed up: A spoonful of whipped cream or Greek yogurt on top is lovely with the tart rhubarb.

Rhubarb Bars FAQs

What does rhubarb taste like? It is similar to a Granny Smith apple, tart and slightly sweet. Baking softens it and mellows the sourness.
Are these rhubarb bars gluten free? Yes, the filling is gluten free and refined sugar free. Use a gluten free, honey sweetened crust to keep the whole tart that way.
Do I have to pre bake the crust? Yes. Pre baking keeps the crust from turning soggy under the moist filling and rhubarb.
Can I use frozen rhubarb? Fresh rhubarb gives the neatest slices and the best ombre. Frozen rhubarb softens and releases more juice, so it won’t look as pretty on top.
Are rhubarb leaves safe to eat? No. Only eat the stalks. Trim off and discard the leaves before you start.
How do I know when it is done? After about 40 minutes the filling should be set and golden at the edges. Cover with foil if the top browns too fast.
Can I use a different nut? Macadamias give the richest, most buttery filling. Cashews are the closest swap because they are also mild and creamy, but the flavor will change a little.
Can I make it ahead? Yes. Bake it up to a day ahead, let it cool completely, then cover and refrigerate. Slice it cold for the cleanest edges.
How should I store leftovers? The filling contains egg, so cover and refrigerate leftovers and enjoy them within 3 to 4 days.

Rhubarb Dessert Bars

Rhubarb dessert bars with a rich, custardy macadamia and almond filling sweetened with honey, topped with ombre rows of rhubarb. Gluten free, refined sugar free and slightly sweet, slightly tart.

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Ingredients

90 grams of macadamia nuts about 1 Cup
2 tablespoons almond flour
Pinch of salt
3 tablespoons coconut oil melted
6 tablespoons of honey
1 egg
1 teaspoon vanilla extract
½ pound rhubarb

Instructions

Before making the tart, you need to pre-bake your crust in a 9-inch tart pan. I suggest using this one from The Healthy Tart!
Pre-heat the oven to 350 F. Spread nuts on a baking sheet. Toast them until fragrant and slightly golden, about 5 minutes. Let it cool. Grind the nuts in the bowl of the food processor. Add almond flour and salt. Process to combine.
In a measuring cup with a spout, mix the melted coconut oil, honey, egg and vanilla to combine. With the processor running, pour the egg mixture in, processing until just combined. Pour over par-baked crust. Arrange rhubarb on top. Bake for 40 minutes or so in pre-heated oven. You are probably going to have to cover the pan with foil if the top is browning too fast. Wait until it cools, slice and serve.

Notes

I like to arrange the rhubarb in a pretty ombre tone. Cut the rhubarb stem in half lengthwise and you are going to obtain two flat sides that will lay beautifully over the macadamia filling.

This recipe is gluten free and refined sugar free. To maintain that, use a similar crust recipe like the one suggested.

Made these rhubarb bars? Leave a star rating in the recipe card and share how your ombre turned out in the comments below. Your feedback helps other bakers.

This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.