Low Carb Rhubarb Tart Recipe
Delicious Diabetic-Friendly Rhubarb Tart Recipe
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Servings: 12
Calories: 200kcal
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Ingredients
Crust
- 1 cup Almond Flour
- 1/2 cup coconut flour
- 1/3 cup Splenda granulated sweetener
- 1/3 cup canola oil
Filling
- 3 1/2 cups chopped fresh rhubarb
- 2/3 cup Splenda granulated sweetener
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup butter - melted
- 1/2 cup heavy cream
Instructions
Crust
- Preheat the oven to 350° F (175°C)
- In a mixing bowl, add all crust ingredients.
- Using a pastry blender, mix thoroughly
- Bake in the center of the oven for 10 minutes, or until golden brown.
- Remove from oven, let sit while making the filling.
Filling
- In a large mixing bowl, add all of the filling ingredients, except the rhubarb.
- Whisk the filling ingredients together, until well mixed.
- Pour the filling into the baked crust and let settle.
- Place the chopped rhubarb into a microwave safe bowl and microwave on high for 1.5 to 2 minutes.
- The rhubarb should just be turning soft but still, have shape.
- Drain any liquid from the rhubarb with a sieve.
- Spoon the rhubarb onto the filling, evenly distributing it around the tart.
- Bake for approximately 1 hour. The center should be set, and not runny and the edges should just have a hint of golden colour.
- Remove the tart from the oven and let it cool on a wire rack for 1 hour before cutting.
Nutrition
Calories: 200kcal | Carbohydrates: 8g | Fiber: 2g | Net Carbs: 6gr | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 57mg | Potassium: 127mg | Sugar: 1g | Calcium: 63mg | Iron: 1mg