Embrace fresh rhubarb season with these delicious plant-based rhubarb breakfast tarts! Slightly rustic and with just the right level of sweetness, these delicious rhubarb tarts make a healthy brunch or breakfast, tasty snack, or dessert! Completely oil-free and naturally sweetened with dates and maple syrup, these breakfast rhubarb tartlets are plant-based, vegan, gluten-free, and healthy.
- 1.5 C raw/unroasted walnuts
- 1 C rolled oats (certified gluten free if necessary)
- 2 tsp. Cinnamon
- ½ tsp. Salt
- 8–10 medjool dates
- 3 C chopped rhubarb
- 1.5 C chopped sweet apple (gala, fuji, etc.)
- ¼ C maple syrup
- 1 tsp. vanilla extract
- 2 tsp. cinnamon
- 1 C unsweetened vanilla non-dairy (or other) yogurt (we like SO Coconut)
- 1–2 Tbsp maple syrup
**I recommend starting with the tarts, allowing them time to cool while you make the apple rhubarb topping. If you have help in the kitchen, even better; one person can make tarts while the other focuses on the stovetop rhubarb topping mixture, and these will be done pretty quickly!
- Preheat the oven to 350 degrees fahrenheit.
- In a food processor, grind the walnuts to a coarse flour.
- Add the oats into the walnut flour, and pulse several times until the walnuts and oats become a finer flour.
- Add cinnamon and salt; pulse to combine.
- With the processor running, add dates one at a time (pits and and hard stems removed) until the mixture becomes a little more moist and sticks together when pressed. We generally need 8 dates for this, but you may need a couple more if the mixture is too dry.
- Divide the mixture into 6 non-stick miniature tart pans with removable bottoms, and press the mixture evenly into the pans, being sure to build up the edges.
- Make several holes in the bottom of each tart with a fork; this will help minimize the bottom of the tart puffing up while baking.
- Place tartlet pans on a baking sheet, and bake for about 12-13 minutes, until golden brown.
- Remove the tart pans from the baking sheet, but let the tarts cool in their pans while you make the rhubarb topping.
- Chop the apple and rhubarb into somewhat small pieces; the smaller pieces will cook faster and will allow for a combination of rhubarb and apple in each bite.
- Combine rhubarb, apple, maple syrup, vanilla, and cinnamon in a pot over medium high heat.
- Bring to a gentle boil, stirring regularly; then, reduce heat to medium or medium-low, keeping a simmer (still stirring regularly) until rhubarb and apple have softened and mixture is thicker/syrupy instead of liquidy.
- Taste to ensure sweetness levels, adding a bit more maple syrup if desired.
- Mix maple syrup into the yogurt; start with 1 Tbsp and add more if needed. We like the slight tartness of the rhubarb in the topping and the slight tang of the yogurt here to balance the sweet tart base and the apples and maple syrup, but if you want a sweeter breakfast tart, just add more maple syrup to your liking!
- Remove the tarts from their pans.
- Spoon yogurt into each tart, about 2 2/3 Tbsp per tart.
- Divide topping among the 6 tarts, spooning the apple-rhubarb mixture on top of the sweetened yogurt.