Dessert for 8

Rhubarb Raspberry Almond Tart

Name: Rhubarb Raspberry Almond Tart
Total time: 55 min
Yield: 8 servings
Cuisine: French
Ingredients: 13 1/4 oz rhubarb stalk; 1 tbsp granulated sugar; 1/2 cup raspberry jam; 3 tbsp ground flaxseeds; 5 tbsp unsweetened soy milk; 3/4 cup almond flour; 1/4 cup granulated sugar; 3 tbsp unsalted margarine; 2 tbsp all-purpose flour; 1 tsp pure vanilla extract; 5 5/8 oz digestive cookie; 5 medjool date; 3 tbsp refined coconut oil; 1 tsp pure vanilla extract

This tart combines a date cookie crust, almond filling, raspberry jam, and tender rhubarb baked until lightly set.

Typical price

$6.46for 4 servings

$1.61 per serving$6.46 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pickuplimes.com

55 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

French Vegetarian Budget Desserts Spring Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Berries$0.40/oz typical	16 oz	$6.29Typical price
Nuts and seeds$0.70/oz typical	0.75 oz	$0.59Typical price
Almond, soy or oat milk$0.05/oz typical	2.75 oz	$0.13Typical price
Margarine and vegan butter$0.25/oz typical	1.5 oz	$0.38Typical price
Chocolate chips and baking chocolate$0.45/oz typical	5.75 oz	$2.54Typical price
Dried fruit and raisins$0.45/oz typical	5 oz	$2.25Typical price
Total for the servings shown		$12.92

Pantry staples you likely have

Sugar and brown sugarFlourCornstarch, vanilla, yeast, cocoaCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

13 1/4 oz rhubarb stalk
1 tbsp granulated sugar
1/2 cup raspberry jam
3 tbsp ground flaxseeds
5 tbsp unsweetened soy milk
3/4 cup almond flour
1/4 cup granulated sugar
3 tbsp unsalted margarine
2 tbsp all-purpose flour
1 tsp pure vanilla extract
5 5/8 oz digestive cookie
5 medjool date
3 tbsp refined coconut oil
1 tsp pure vanilla extract

Steps

Heat the oven to 350 F and press the digestive cookies, dates, and coconut oil into a 9-inch tart pan.
Bake the crust for 10 minutes, then let it cool briefly.
Toss the rhubarb with 1 tablespoon sugar and spread the raspberry jam over the crust.
Whisk the flaxseeds, soy milk, almond flour, remaining sugar, margarine, flour, and vanilla until smooth.
Spread the almond mixture over the jam, arrange the rhubarb on top, and bake for 35 minutes.