Gluten-Free Rhubarb Tart

Gluten free rhubarb & ginger frangipane tart

Ingredients:

• 175g ground almonds
• 80g unsalted butter, softened
• 80g golden caster sugar
• 1 large egg
• 1 tsp vanilla extract
• 50g gluten free plain flour (I use Doves Farm)
• 1/2 tsp gluten free baking powder
• 1 tsp ground ginger
• 200g rhubarb, chopped into small chunks
• 3 tbsp ginger syrup (from a jar ofstem ginger)

Instructions:

1. Preheat the oven to 180°C/gas mark 4.
2. In a large bowl, mix together the ground almonds, butter, sugar, egg, vanilla extract, gluten free flour, baking powder, and ground ginger until well combined.
3. Spread the mixture into a greased 23cm loose-bottomed tart tin, pressing it in evenly and up the sides.
4. Arrange the rhubarb pieces on top of the frangipane, then drizzle over the ginger syrup.
5. Bake in the preheated oven for 35-40 minutes until the rhubarb is tender and the frangipane is golden brown.
6. Allow to cool in the tin before removing and serving.

This gluten free rhubarb & ginger frangipane tart is a delightful treat that combines the tangy sweetness of rhubarb with the warm spice of ginger in a delicious almond-based crust. It’s perfect for a special occasion or just to satisfy your sweet tooth.

The almond-based crust is not only gluten free, but also adds a lovely nutty flavor to the tart. The rhubarb provides a burst of freshness and color, while the ginger syrup adds a hint of warmth and complexity to the dessert.

Whether you’re looking for a gluten free treat or just want to try something new, this rhubarb & ginger frangipane tart is sure to impress. Give it a try and enjoy a slice of this delicious dessert!

source = shecanteatwhat.com