Gluten free strawberry rhubarb tartlets with a simple pecan oat crust and a delicious, lower-sugar strawberry rhubarb filling are the perfect tiny springtime dessert!
Especially in the south, strawberry and rhubarb go together like peanut butter and jelly! If you're not up to making the full traditional strawberry rhubarb pie, mini strawberry rhubarb tarts are just the answer! Especially if you're inexperienced with cooking or baking with rhubarb, you'll be obsessed with these low-commitment, lower sugar tarts that just happen to be gluten-free!
Why You'll Love These Strawberry Rhubarb Tartlets
These tartlets are perfect for baking a delicious Southern strawberry rhubarb treat without the commitment and work of a full pie. The mini size is great for people who enjoy dessert, but want just a taste (especially if you share one with your favorite person!) and don't love overly-sweet desserts. The simple strawberry rhubarb filling has just enough sugar to offset the tartness of rhubarb, while the pecan-oat crust provides an excellent crunchy, nutty contrast to the fruity filling. The crust to filling ratio (very important, in my opinion) is just perfect. And it all happens to be gluten-free, if that's your jam!
For the Strawberry Rhubarb Filling:
- Rhubarb - Make sure to discard any leaves!
- Lemon - you'll need the zest and the juice
For the Gluten-Free Pecan Oat Shells:
- Rolled oats (also called old-fashioned oats)
- Butter - Salted or unsalted work, but I prefer salted.
How To Make Them
Make the Strawberry Rhubarb Tart Filling
- Combine the chopped strawberries, chopped rhubarb, sugar, lemon juice, lemon zest, and cornstarch in a large bowl and let rest for 30 minutes. You can also combine them directly in the saucepan if you're using stainless steel. (While the filling rests, make the crust.)
- Heat the filling mixture over low heat. Bring to a simmer and cook, covered, for 10 minutes. Remove the cover and continue cooking for about 10 more minutes, stirring every few minutes.
Make The Gluten-Free Pecan Tart Crust
- Combine the pecans, oats and sugar in a food processor and pulse until small crumbs form.
- Add the melted butter and pulse until combined.
- Press the pecan-oat mixture into mini tart pans (I used roughly 3-inch pans). PLace them on a cookies sheet.
- Bake tart crust at 350°F for 15 minutes.
Fill The Tartlets
- Once the mini tart shells are baked, spoon the strawberry rhubarb filling into them.
- Let them cool, or enjoy warm. They're delicious with whipped cream or vanilla ice cream!
Because these tartlets don't have a lot of sugar, they last longer in the refrigerator, for about 4 days. If you want the crust to be more crisp, you can store the tart shells at room temperature separately from the filling, which you should store in the refrigerator. You can heat them both before serving, if you prefer them warm.
More Rhubarb Recipes You'll Love
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Gluten-Free Strawberry Rhubarb Tartlets with Pecan-Oat Crust
luten free strawberry rhubarb tartlets with a simple pecan oat crust and a delicious, lower-sugar strawberry rhubarb filling are the perfect tiny springtime dessert!
- Prep Time: 10 minutes
- Rest time: 30 minutes
- Cook Time: 30 min
- Total Time: 1 hour 10 minutes
- Yield: 6-8 mini tarts 1x
- Category: dessert
- Method: baked
- Cuisine: American
For the Filling:
- 1 ¼ cup strawberries, hulled and diced
- ¾ cup rhubarb, diced
- ⅓ cup sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1.5 tsp cornstarch
For the Crust:
- 1 ½ cups pecans
- ½ cup rolled oats
- 2 tbsp sugar
- 4 tbsp butter, melted
- Combine all filling ingredients: diced strawberries and rhubarb, lemon zest, lemon juice, and cornstarch, in a large bowl and let rest for 30 minutes. If your saucepan is non-reactive (such as stainless steel) you can also add the ingredients directly to the pan and let them rest there.
- Preheat oven to 350°F.
- Grind pecans, oats and sugar in a food processor until small crumbs form. Blend in melted butter and pulse until combined.
- Press crust mixture into mini tart pans. Place tarts on a cookie sheet and bake crusts for 15 minutes.
- In a small saucepan, heat the strawberry rhubarb filling mixture over low heat. Simmer lightly, covered, for about 10 minutes. Remove lid and simmer another 10 minutes. Remove from heat and cool slightly.
- Scoop filling mixture into baked tart crusts.
- Cool before serving, or serve warm.
Storing: If you want the crust to be more crisp, you can store the tart shells at room temperature separately from the filling, which you should store in the refrigerator. You can heat them both before serving, if you prefer them warm.
Keywords: strawberry rhubarb tartlets, gluten free strawberry rhubarb tarts, gluten free strawberry rhubarb mini tarts
It tasted so amazing!!
I'm so glad you liked them!
Your blog says the crust comes together with egg whites, but the recipe uses butter--which is it?
Hi Jo, this recipe has been updated and uses butter in the crust. Thanks!
Deanna Segrave-Daly (@tspbasil) says
Whoot - welcome to the wonderful world of rhubarb! My dad loves it so I was introduced to it early in life (though I can't say I grew to love it until I got older.)
Kaleigh M says
Lucky you! I'm going to have to play catch up!
Strength and Sunshine says
Beautiful! I love rhubarb season!
Kaleigh M says
Thank you! I do too now!:)
So glad you were inspired to make something with the rhubarb after getting it for the ingredient spotlight! These are adorable and look delish. Totally making them! Next up for your rhubarb testing has to be my Strawberry Rhubarb Mimosas 😉
Kaleigh M says
I think those mimosas are going on the Easter menu!
lorri d. says
Your Grandpa Dennis LOVED Rhubarb Pie!!
Kaleigh M says
I didn't know that! ...will you cut me another piece of that?