I'm a proud full-fledged card-carrying member of team RHUBARB, who's with me?! These luscious glossy red streaked stalks are one of the vegetables (yes its a veggie!) I look most forward to seeing at the markets and creating with in the kitchen (and most of all eating) each Spring. There are beautiful images of desserts decorated with rhubarb lattices and ribbons floating around Pinterest and upon seeing them was immediately inspired to create a rhubarb weaving of my own. I love how the rhubarb ribbons create a natural ombré of shades ranging from dark dusty rose to millennial pink (so on trend-hehe). It's a bit of extra work in the kitchen but the results are visually stunning and well worth the extra effort. This would be a lovely dessert to make for Mother's Day this coming weekend.
This tart is not only vegan and gluten-free but also paleo-friendly with a coconut flour shortbread crust. I'm actually on the fence about the coconut flour texture, which was very sandy to me, but my husband really loved the crust so it seems to be a matter of personal taste. I think in the future I would add some almond meal to balance it out. You be the judge.
The tart consists of a bottom layer of strawberry-rhubarb gelée (a fancy french word for gel, which does not sound the least bit appetizing imho, so thanks French language for making gel sound sexy!), followed by a layer of lime cashew cream and then topped with the rhubarb lattice. I used the Blendtec Twister Jar throughout the recipe for the crust, the gelée and the cashew cream. Blendtec's patented twister lid made it easy to scrape the sides of the jar while it was blending, eliminating the need to stop the blender to scrape the sides. Genius! Just FYI Blendtec is running VIP Sale now through 6/18/17 where you can save up to $180 OFF select NEW Blendtec models+ FREE shipping! (affliate link -- see note at end of post). (affliate link* - see note at end of post)
The flavor combo hits all the right notes for me: sweet, tart, rich and creamy, brightened up with a hint of lime. I love it. And even more so, I love that it lives in my freezer now and I can just cut a silver off here and there throughout the day as I see fit. So basically I've been having it for breakfast, lunch and dinner. Don't judge. Just make it and you will see what I mean.
Happy Mother's Day to all of the mamas and mama figures out there! (And start hinting to your loved ones that you want this tart on Sunday.)
recipe after the jump...
Rhubarb-Lime Cashew Cream Tart
with Strawberry-Rhubarb Gelée, Rhubarb Lattice & Coconut Flour Shortbread Crust
makes a 9" tart
Coconut Flour Shortbread Crust - Vegan, GF, Paleo
Rhubarb Lattice & Strawberry-Rhubarb Gelée - Vegan, GF, Paleo
Lime Cashew Cream - Vegan, GF, Paleo
When measuring the coconut flour for the crust, spoon the flour into the measuring cup and level it with a straight edge to avoid packing the flour, which would add more then enough flour to the recipe, causing the crust to become overly dry.
You can use either raw virgin or refined coconut oil for the crust. Raw virgin oil will give a distinct coconut flavor while refined oil will have a mild taste.
Use the most colorful rhubarb ribbons for the lattice top.
The photos above of the sliced tart were taken before the tart had fully frozen. (The light was fading) It was not so easy to slice the tart while cashew cream layer was still soft. If you wait until the tart has frozen solid it will slice easily and the layers will be more distinct.
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