I don’t make cakes a lot, do I? I decided to change that and cooked my rhubarb like in a “Tarte Tatin”. I got inspired by a recipe I saw somewhere (I think it might’ve been Saveur), but I made it vegan and gluten free. Hope y’all gon’ like it!
Preparation time: 15 minutes
Cooking time: 45 minutes
- 1 pound of organic rhubarb cut in 1″ pieces
- 1/2 cup (125ml) plus 4 tbsp (60ml) of vegan butter
- 1 cup (250ml) of organic cane sugar
- 2 tbsp. (30ml) of vanilla
- 2 tbsp. (30ml) of organic grounded flax seeds
- 6 tbsp. (90ml) of water
- Rhubarb1 1/4 organic rice flour
- 3/4 potato starch
- 1/2 cup of organic almond flour
- 2 tsp. (10ml) of baking powder
- 3/4 tsp. xantan gum
- 1/3 cup (83ml) of almond milk
- 1 pinch of salt
- Preheat your oven to 375º.
- In a small bowl, combine the flax seeds and the water. Set it aside for 10 minutes.
- In a 9″ cast-iron-skillet, mix the butter, 1/2 cup (125ml) of sugar, the rhubarb and the vanilla and cook it for 10 minutes or when they get tender.
- In the meantime, in a bowl, put the rice flour, the potato starch, the almond flour, the baking powder, the xanthan gum and the salt. Add in the butter and mix it with your hand or with a knife. Then add the almond milk and the flax seeds mix and mix it well.
- Put the dough in your skillet over the rhubarb with a spoon and spread it.
- Put it in the oven for 35 minutes.
- When you remove it from the oven, set it aside for 5 minutes. Then take a plate, put it over your skillet and flip it on your plate.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“Thanks again for this recipe! My husband and I also (really) enjoyed it!!!”
“Thanks for this recipe. It’s absolutely delicious and we will definitely make this again!”
“Fantastic! The rhubarb was soft and sweet and the almond meal crust was perfect. Thank you for sharing this gem of a recipe with us!”
“Thank you so much! The almond meal crust sounds and looks delicious and crunchy. Can’t wait to try it out!”
“I love the crust and the tartness of the rhubarb. I made it as a late night snack and even my 2 year old liked it!”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
