Updated 06-25-23
I first published this recipe 10 years ago this very month! Since then it has become one of the recipes people mention to me the most as being a favorite.
I love this recipe b.ecause it is a great balance between tart and sweet and is light and creamy. I grew up eating the rhubarb we grew in our garden and I wanted to capture some of the nostalgic flavor I remembered.
This dessert is best chilled and is great topped with whipped heavy cream yogurt,
Is this recipe gluten-free and grain-free?
Yes, this recipe was created for the Specific Carbohydrate Diet and does not contain gluten, grains, or sugar. The almond flour crust compliments the custard-like filling and adds a nice texture to it. This recipe is also suitable for GAPS Diet.
What do I need to make SCD Strawberry Rhubarb Tart?
- Rhubarb (you can use fresh or frozen)
- Strawberries (fresh is best)
- Lemon juice
- Butter
- Honey
- Vanilla
- Almond flour
- Eggs
- Electric mixer or stand mixer
- 9″ Pie pan
Equipment
- 1 pie pan
Ingredients
Crust
- 1½ cups almond flour
- ¼ tsp salt
- 1 tbsp honey
- 2 tbsp melted butter
- 1 tsp vanilla
Filling
- ¼ cup melted butter
- ¼ cup honey
- ¼ cup lemon juice
- 3 large eggs
- 1 cup chopped strawberries
- 1 cup chopped rhubarb
Instructions
Crust
- Preheat oven to 350℉
- Lightly grease 9" pie pan with coconut oil or butter
- Add all crust ingredients to mixing bowl
- Stir until crumbly
- Press mixture into bottom of pie pan so it sticks together in an even layer
- Bake for 15 minutes until golden brown
Filling
- Add melted butter, honey, and lemon juice to mixing bowl
- Beat on medium speed until well mixed
- Add eggs
- Beat on medium speed for 3 – 4 minutes until mixture is smooth and eggs ligthen in color slightly
- Stir in chopped fruit
- Pour mixture over cooked crust
- Use spatula to spread fruit out over crust if needed
- Bake for 25 – 30 minutes until filling is set
- Cool to room temperature (about 30 minutes)
- Chill in refrigerator for at least two hours before serving
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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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 🙂
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.
Great! Thank you very much 🙂
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!!!!
yum! this sounds wonderful! a summer treat!