Rhubarb lattice tart



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Rhubarb lattice tart


  • Tart:
  • 3 cups of all purpose flour
  • 1 cup of cornbread mix (if you have cornmeal that could do too)
  • 1 1/2 tsp of baking powder
  • 2 cups of vegan butter, cold.
  • 1/2 cup of rice malt syrup.
  • Some zest of lemon
  • Cold water as needed, dropped 1 tsp at a time
  • Almond frangipane:
  • 4 T of vegan butter
  • 1/2 cup of coconut sugar
  • 1 1/4 cups ground almonds
  • 3 T of cornbread mix
  • 2 T of almond milk


  1. Tart:
  2. Place all the ingredients in a food processor until it resembles crumbs. Add water, if needed.
  3. Place on a floured work surface & knead it gently. I wrapped it up & placed it in the fridge overnight. Preheat the oven to 350F. Place your dough in your prepared pan and place some beans or pie weights on top. (On top of some sprayed foil) Cook for 8 minutes.
  4. Remove from oven and remove the pie weighte. Gently fork the bottom of the tart & return tart back to oven for 10 minutes.
  5. Almond frangipane:
  6. Mix together until tart is ready. Purchase some bright red rhubarb, about an inch in width. Take your mandolin & slice them lengthwise until you have a good collection of strips.
  7. Boil 1/2 cup of coconut sugar & 1 cup of water on the stovetop, in a saucepan.
  8. Lower the heat to simmer & working in batches, let the strips cook for a minute or two in the sugar bath. Once cooled, start making your lattice on parchment paper.

Rhubarb lattice tart



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