Photo: Sorin Gheorghita
Rhubarb Custard Tart with Buckwheat and Nut Crust (Gluten-Free)
13 ingredients
20 min + 30 min
8
openrecipes
Creamy rhubarb custard tart with a buckwheat, pecan and hazelnut crust that you simply press into the tart plate. It is rich with just the right amount of sweetness. And it’s gluten-free! Use pre-ground almonds for an even quicker dessert (especially if you don’t have a food processor).
Estimated Nutrition (whole recipe, rough)
768
Calories
20g
Protein
20g
Fat
126g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Hazelnut | not in our table | 0 |
| Buckwheat | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups FOR THE CRUST:
- ½ cups Pecan Halves
- ½ cups Hazelnuts
- ¼ cups Buckwheat Flour
- ½ cups Sugar
- 2-½ cups Butter
- 1 whole FOR THE FILLING:
- 2 Chopped Rhubarb (1/4 Inch Thick Pieces)
- 2 Tablespoons Egg
- ⅓ cups Egg Yolks
- ⅓ cups Cornstarch
- 1 teaspoon Honey
- 1 cup Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes