Rhubarb & Strawberry Tart

Rhubarb & Strawberry Tart Recipe

By Lena's Vegan Living

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 22 mins



¼ cup maple syrup

1 ½ cup of sliced strawberries frozen or fresh

1 tbsp chia

8 stalks of rhubarb


1 cup of quinoa flakes

1 cup of almond flour

½ cup of grinned sunflower seeds

¼ cup of unrefined coconut oil melted above the steam in double boiler

¼ cup maple syrup

½ tbsp pure vanilla extract

Pinch of Himalayan pink salt


1In a small pot, bring maple syrup with strawberries to a boil.

2Reduce the heat, cover with lid, and let it simmer for 5 to 7 minutes.

3Transfer strawberries to a bowl while leaving some of the syrup in the pot.

4Add chia and blend thoroughly.

5Let it cool down, then cover with lid or plastic wrap and place into refrigerator for 6 hours.

6Save remaining strawberry syrup for drizzle.

7Cut the rhubarb stalks into your desired shapes to create geometric pattern. You can look at my video if you like to create same pattern as I did.


9Blend all ingredients in a bowl.

10Mix thoroughly and transform to a tart pan lined with parchment paper.

11While wearing surgical gloves, press down the mixture until perfectly flat. Create a rim and remove the overlapping crumbs. Press down to make the edge smooth.

12Preheat the oven to 350F, 200C.

13Fill your tart with strawberry filling and arrange the rhubarb on top.

14Bake for 15minutes.

15Let it cool down few minutes, then carefully remove from the pan, it will come out very easily.

16Serve with ice cream drizzled with strawberry syrup.

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