Gluten-Free Strawberry Rhubarb Tartlets with Pecan-Oat Crust

mini strawberry rhubarb tarts with whipped cream on top on a cooling rack.

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!



For the Filling:

  • 1 1/4 cup strawberries, hulled and diced
  • 3/4 cup rhubarb, diced
  • 1/3 cup sugar
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1.5 tsp cornstarch

For the Crust:

  • 1 1/2 cups pecans
  • 1/2 cup rolled oats
  • 2 tbsp sugar
  • 4 tbsp butter, melted


  1. 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.
  2. Preheat oven to 350°F.
  3. Grind pecans, oats and sugar in a food processor until small crumbs form. Blend in melted butter and pulse until combined.
  4. Press crust mixture into mini tart pans. Place tarts on a cookie sheet and bake crusts for 15 minutes.
  5. 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.
  6. Scoop filling mixture into baked tart crusts.
  7. 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