Rhubarb Tart with Oat Bran Base (Vegan & Gluten-Free)
The kind of tart you make when rhubarb finally shows up again feels different from other desserts. It’s quieter, a little sharper, and more honest in flavor. You don’t try to hide it. You let it stay slightly tart and slightly imperfect and build something soft underneath to hold it. This version leans into that contrast. A gentle oat bran base, almost cake-like, and on top, pieces of rhubarb arranged slowly, like placing tiles. It’s simple, but it asks you to pay attention. And that’s what makes it satisfying. Rhubarb Tart ⏱️ Time & Prep Prep time: 15 minutes Bake time: 35–40 minutes Total time: ~55 minutes Yield: 10 slices Ingredients 1 cup oat bran 1/2 cup erithrol 200 g silken tofu 1/2 cup plant-based milk 1 tsp baking powder 1/2 tsp baking soda 1 tsp vanilla extract pinch of salt 3–4 stalks of rhubarb 2–3 tbsp erithrol (for topping) splash of plant-based milk (optional) Instructions Preheat the oven to 175°C (350°F) and prepare a tart p...
