SCD Recipe: Strawberry Rhubarb Tart



1 1/2 cups blanched almond flour
1/4 tsp salt
1 tbsp honey
2 tbsp melted butter
1 tbsp pure vanilla extract


1/4 cup honey
1/4 cup melted butter
3 eggs
1/4 cup lemon juice
1 cup chopped rhubarb
1 cup chopped strawberries


  1. Preheat oven to 350 degrees
  2. Mix crust ingredients in a medium bowl until well combined
  3. Lightly oil a 9″ pie pan
  4. Press dough evenly into bottom of pie pan
  5. Bake for 15 minutes until crust is golden brown
  6. While crust is baking prepare the topping
  7. Add eggs, honey, butter, and lemon juice to a large bowl
  8. Beat at high speed with an electric mixer until well mixed
  9. Stir in rhubarb and strawberries
  10. Pour mixture over hot crust
  11. Place back in oven and bake 20 – 30 minutes until topping looks set
  12. Refrigerate for a couple hours before serving
Don’t forget to enter to win my self-published SCD dessert cookbook Don’t Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats

This recipe being shared on Slightly Indulgent Tuesday

Sherry Lipp
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5 thoughts on “SCD Recipe: Strawberry Rhubarb Tart

  1. What would be a good substitute for the Almond Flour? Would Gluten Free flour be ok? And if so, would the amount change? for whatever reason I do not react well to Almond Flour but this sound sooo delicious! Thank you 🙂

    1. Hi Ctiernan – I have no experience with gluten-free flours so I wouldn’t know the exact recipe for the crust. However, if you can find a gluten-free tart crust recipe that you like, that should work for this. The important thing is that you cook the tart crust ahead of time and then pour the topping over it, and finish according to the instructions above.

  2. This is great! Friday night I ate a strawberry rhubard pie for the very first time and loved it! I thought I wonder if there is a recipe out there for an scd pie that I could make for my husband. What do you know? You read my mind!!!!!! Thank you!!!!

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