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 pan.
- Wash the rhubarb and cut it into even batons. Try to keep them similar in size so they bake evenly and look clean on top.
- In a blender, combine silken tofu, plant milk, vanilla, and erithrol. Blend until smooth and creamy.
- In a bowl, mix oat bran, baking powder, baking soda, and salt.
- Pour the wet mixture into the dry ingredients and stir until a thick batter forms. Let it sit for 2–3 minutes so the oat bran absorbs the liquid.
- Transfer the batter into the pan and smooth the surface.
- Arrange the rhubarb pieces on top. You can create a woven pattern like in the photo or keep it simple and aligned. Press them lightly into the batter.
- Sprinkle erithrol over the rhubarb. If you want a softer finish, brush lightly with plant milk.
- Bake for 35–40 minutes, until the edges are golden and the center is set.
- Let the tart cool before slicing. The texture settles and becomes more structured as it rests.
Notes / Variations
- For a softer, more custard-like center, add 2–3 tbsp more plant milk.
- A pinch of cinnamon or cardamom in the base works well with the rhubarb.
- If the rhubarb is very sharp, add a little extra erithrol on top before baking.
- You can cut thinner rhubarb strips for a more delicate, refined pattern.
Nutrition (per slice, assuming 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Protein | 5 g |
| Fat | 2 g |
| Carbohydrates | 15 g |
| Fiber | 3.5 g |
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