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.
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.