Gluten-Free Rhubarb Custard Tart

The Rhubarb Dessert You Didn't Know You Needed

If you have been staring at a bunch of rhubarb wondering what to make with rhubarb this season, this Gluten-Free Rhubarb Custard Tart is your answer. It has everything: a golden, buttery almond flour crust, a silky vanilla custard filling, and those gorgeous ruby-pink rhubarb pieces nestled right on top. It looks like it came from a French patisserie, but it comes together in your own kitchen with minimal fuss.

This is one of those rhubarb easy recipes that genuinely impresses. Whether you are making it for a dinner party, a weekend treat, or just because rhubarb season is short and you need to make the most of it, this tart delivers every time.

Why This Rhubarb Custard Tart Works So Well

Unlike a traditional rhubarb custard tart or rhubarb custard squares made with a wheat-based pastry shell, this version uses a press-in almond flour crust that is genuinely easier to make. No rolling, no chilling for hours, no cracking edges. You press it in with your fingers, par-bake it until golden, and it holds up perfectly to the creamy custard.

The custard itself is luscious and not overly sweet, which lets the natural tartness of the rhubarb shine. That balance of sweet custard against bright, jammy rhubarb is exactly what makes rhubarb desserts so irresistible.

Chef's Tip: Macerating the rhubarb in sugar for 10 minutes before baking draws out some of its moisture and softens its sharp edge. Do not skip this step. Save those collected juices to drizzle over the finished tart as a beautiful natural glaze.

What You Need for This Recipe

The quality of your almond flour makes a real difference to the texture of the crust, and a proper tart pan with a removable bottom is what gives you those gorgeous clean slices. Using the right equipment here turns a good rhubarb slice into a truly great one.

Here is what you are working with for the crust:

• Blanched almond flour (finely ground, not almond meal)
• Tapioca starch for a little extra crispness and bind
• Cold butter, cut into cubes
• One egg to bring it all together

And for the custard filling:

• Heavy cream for richness
• Three eggs for that silky, just-set texture
• Pure vanilla extract
• A touch of cornstarch so the custard holds its shape when sliced

Note: Fresh rhubarb is ideal here for its texture and color, but frozen rhubarb works well if that is what you have on hand. Just thaw and drain it very well before using.

Tips for the Perfect Rhubarb Slice Every Time

This recipe is forgiving, but a few small details make a big difference:

• Do not overbake the custard. Pull the tart when there is still a slight wobble in the very center. It will continue to set as it cools, and you will get a creamy, smooth texture rather than a rubbery one.
• Let it cool completely before slicing. The custard needs time to firm up, and cutting in too early will give you messy slices.
• For ultra-clean slices, refrigerate the fully cooled tart for 30 minutes before cutting with a sharp knife wiped clean between cuts.

This is also a wonderful make-ahead rhubarb dessert. In fact, it is better the next day after the flavors have had time to meld and the custard has fully set overnight.

Ready to make this stunning rhubarb no bake dessert alternative? Here is everything you need in one place:

Gluten-Free Rhubarb Custard Tart

This stunning Gluten-Free Rhubarb Custard Tart features a buttery almond flour crust filled with silky vanilla custard and jewel-bright roasted rhubarb. It is one of the easiest and most impressive rhubarb desserts you will ever make.

Prep:25 mins

Cook:45 mins

Total:70 mins

Yield:8 servings

Cuisine:American

Yield: 8 servingsCalories: 310Protein: 6g

Carbs: 28gFat: 19gSat. Fat: 8gFiber: 2gSugar: 18gSodium: 140mg

Ingredients

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• 2 cups almond flour, blanched, finely ground
• 3 tbsp tapioca starch
• 1/4 cup powdered sugar, for the crust
• 1/4 tsp salt
• 5 tbsp unsalted butter, cold, cubed
• 1 large egg, for the crust, lightly beaten
• 3 cups fresh rhubarb, trimmed and cut into 1-inch pieces
• 1/2 cup granulated sugar, divided, half for rhubarb and half for custard
• 1 cup heavy cream
• 3 large eggs, room temperature, for the custard
• 1 tsp vanilla extract, pure
• 1 tbsp cornstarch

Instruction

1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch tart pan with a removable bottom.

2

Make the crust: In a large bowl, whisk together the almond flour, tapioca starch, powdered sugar, and salt. Add the cold cubed butter and use your fingertips to rub it in until the mixture resembles coarse crumbs.

3

Add the beaten egg and mix until the dough just comes together. Press the dough evenly into the bottom and up the sides of the prepared tart pan.

4

Prick the crust all over with a fork and blind-bake for 12 to 14 minutes until lightly golden. Remove from the oven and let cool slightly. Reduce oven temperature to 325 degrees F (165 degrees C).

5

Meanwhile, toss the rhubarb pieces with 0.25 cup of the granulated sugar in a bowl and set aside to macerate for 10 minutes.

6

Make the custard: In a medium bowl, whisk together the eggs, remaining 0.25 cup sugar, heavy cream, vanilla extract, and cornstarch until completely smooth.

7

Scatter the macerated rhubarb evenly over the par-baked crust, reserving any accumulated juices. Pour the custard mixture gently over the top.

8

Bake at 325 degrees F for 30 to 35 minutes, until the custard is just set with a very slight wobble in the center. It will firm up as it cools.

9

Allow the tart to cool completely at room temperature for at least 1 hour before slicing. For clean slices, refrigerate for 30 minutes before serving.

Equipment

• 9-inch tart pan with removable bottom
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Fork
• Pastry brush or parchment paper for blind-baking
• Cooling rack

Notes

Leftover tart keeps beautifully covered in the refrigerator for up to 3 days. The crust can be made and pressed into the pan up to 24 hours ahead and refrigerated unbaked. For a prettier finish, drizzle the reserved rhubarb macerating juices over the finished tart as a glaze. Frozen rhubarb works well here too but thaw and drain it thoroughly first to avoid a soggy custard.

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Serving and Storing Your Rhubarb Custard Tart

This tart is beautiful served just slightly chilled or at room temperature. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream alongside it takes things over the top, though it is absolutely perfect on its own.

Store leftovers covered in the refrigerator for up to 3 days. The crust stays surprisingly crisp even after a day or two, which is one of the many reasons this gluten-free rhubarb recipes dessert has become a seasonal staple worth bookmarking.