Until a year ago I had never tried rhubarb. In the southern United States we just don't eat a lot of it. And when we do it is almost always in the form of strawberry rhubarb pie. But I just can't resist the beauty of rhubarb. The bright colors of it lure me in. I mean...It looks like pink celery! And its packed with Vitamin C, fiber and water too. Why have I wasted so many years avoiding this beautiful plant? So for Easter I decided to think pink and make a decadent dessert. This tart is the perfect way to showcase the beauty of rhubarb.
Crust: (Not vegan or gluten free, so feel free to use your favorite pie crust recipe. Or use this almond flour crust)
2 cups spelt flour (I used sprouted whole spelt flour)
1/4 tsp celtic sea salt
2 tbsp coconut palm sugar
1 stick cold butter, cut in small pieces
4-5 stalks rhubarb, cut to width of tart pan
1/3 cup coconut palm sugar
3/4 cup coconut cream (refrigerate whole fat coconut milk and scoop out the creamy top layer)
15 moist dates, finely chopped
Line 14" x 4.5" tart pan with parchment paper. Sift dry ingredients into food processor and pulse to combine. Add butter and egg and continue pulsing until just combined. Ball the dough up and wrap with plastic wrap. Refrigerate for at least one hour. Roll out into a large rectangle and drape over tart pan. Press into creases and trim excess dough. Pierce the dough all over with a fork to prevent it from bubbling up in the oven. Bake for 20 minutes at 375 degrees or until golden brown. Allow it to cool before adding filling.
Turn the oven down to 350 degrees. Put sliced rhubarb in an even layer in a glass or ceramic baking dish and sprinkle with coconut sugar. Bake until tender (about 20 minutes). Let cool.
Put coconut cream and chopped dates in food processor and blend until smooth. Once the tart shell is cool, spread an even layer over the crust. Carefully place rhubarb slices close together across the top of the filling. Serve at room temperature.