If you’re craving a dessert that hits all the right notes—tangy, sweet, rustic, and downright irresistible—the Sprouted Spelt Strawberry Rhubarb Tart is going to become your new obsession. This tart masterfully balances the tartness of rhubarb with the bright sweetness of strawberries, all encased in a wholesome sprouted spelt oat crust that adds a nutty, tender touch. Each bite sings with fresh, vibrant flavors and a satisfyingly crisp crust that feels like a warm hug from the inside out. Whether you’re serving this for a special brunch or a cozy evening treat, it’s a dish that brings joy and comfort with every forkful.

Sprouted Spelt Strawberry Rhubarb Tart Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to create this beautiful Sprouted Spelt Strawberry Rhubarb Tart? The ingredient list is wonderfully straightforward but packed with wholesome elements that make all the difference. Each ingredient plays a star role—from the nutty sprouted spelt flour that gives the crust incredible texture, to the fresh fruit that bursts with natural sweetness and acidity.

Sprouted Spelt Flour: This flour adds a mild nuttiness and tender crumb that’s lighter than traditional whole wheat flour.

Sprouted Quick Oats: Providing structure and heartiness, oats also create a lovely crumbly texture in the crust.
Coconut Oil: Melted and gently cooled, it’s a dairy-free fat that makes the crust wonderfully flaky and rich.

Maple Syrup: Adds natural sweetness and a subtle caramel note to the tart crust.
Raw Cane Sugar: Sweetens the filling just right while letting the fruit shine through.

Rhubarb: Thinly sliced, it gives the filling its signature tangy punch.
Fresh Strawberries: Hulling and slicing them brings a juicy, bright flavor that complements the tart rhubarb.
Cornstarch: Thickens the filling so every bite is perfectly saucy but not runny.

Lemon Juice: A splash of freshness that enhances fruit flavors without overpowering.
Salt: Balances and elevates the sweetness and overall flavor harmony.

How to Make Sprouted Spelt Strawberry Rhubarb Tart

Step 1: Prepare the Tart Crust

Start by pulsing your sprouted spelt flour, sprouted oats, coconut oil, maple syrup, and salt in a food processor. You want the oats coarsely chopped and the mixture to look like wet sand—this is the secret to a crust that holds together without being heavy. Press this mixture firmly into your tart pan, covering the bottom and sides evenly. Pop it into the freezer for about 15 minutes. This step helps the crust set before adding the filling, ensuring it bakes up crisp and sturdy.

Step 2: Make the Strawberry Rhubarb Filling

While the crust chills, mix together the thinly sliced rhubarb, strawberries, raw cane sugar, cornstarch, salt, and lemon juice in a large bowl. Be gentle with the fruit—stir to combine without smashing, keeping chunks of strawberry and rhubarb for a delightful texture. This mixture is where that perfect balance of sweet and tart begins to develop.

Step 3: Assemble and Bake

Place your chilled crust on a baking sheet to catch any drips and pour in the filling. Use a spatula or spoon to gently arrange the fruit evenly throughout the tart shell. Bake the tart at 350 degrees Fahrenheit for about 1 hour and 10 minutes. You’ll know it’s ready when the fruit is tender, bubbling slightly at the edges, and the crust turns a warm, golden brown. Allow it to cool on a wire rack before serving to let the filling fully set.

How to Serve Sprouted Spelt Strawberry Rhubarb Tart

Sprouted Spelt Strawberry Rhubarb Tart Recipe

Garnishes

To amplify the beauty and flavor of your Sprouted Spelt Strawberry Rhubarb Tart, don’t be shy with garnishes. A dollop of whipped coconut cream lends a creamy contrast to the tart filling, while a sprinkle of toasted sliced almonds adds a delicate crunch. A few fresh mint leaves can also brighten the presentation and add an herbal hint that wakes up your taste buds.

Side Dishes

This tart is a star on its own but pairs beautifully with a few select side dishes. A scoop of vanilla bean ice cream or a drizzle of homemade custard envelopes the fruit in luscious richness. For brunch, serve alongside a simple green salad with a light vinaigrette or fresh fruit salad to keep the meal balanced and colorful.

Creative Ways to Present

You can turn this rustic tart into a showstopper by slicing into neat wedges and serving on pretty dessert plates. For a charming twist, dust each slice lightly with powdered sugar or drizzle with warm berry coulis. If you’re feeling adventurous, transform leftovers into individual tartlets using mini tart pans, perfect for gifting or an elegant tea party.

Make Ahead and Storage

Storing Leftovers

Leftover Sprouted Spelt Strawberry Rhubarb Tart keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It’s best enjoyed within 3 to 4 days when the crust remains crisp and the filling is fresh and vibrant.

Freezing

If you want to preserve the tart for longer, you can freeze it after baking and cooling completely. Wrap it well in plastic wrap and then foil, or place in a freezer-safe container. When frozen this way, it can last up to 2 months without significant loss of flavor or texture.

Reheating

To bring your tart back to life, thaw overnight in the fridge and then warm slightly in an oven set around 325 degrees Fahrenheit for 10 to 15 minutes. This method refreshes the crust’s crispness and gently heats the filling without making it soggy.

FAQs

Can I use regular spelt flour instead of sprouted spelt flour?

Yes, regular spelt flour can work, but sprouted spelt flour tends to give the crust a lighter texture and richer flavor. If using regular spelt flour, the crust might be a bit denser.

What can I substitute for coconut oil in the crust?

Good question! You can substitute melted butter or a neutral oil like avocado oil. Coconut oil adds a subtle flavor and contributes to the crust’s flakiness, so keep that in mind.

Is it necessary to freeze the crust before adding the filling?

Freezing helps the crust firm up and bake more evenly, preventing it from becoming soggy. It is highly recommended but if you’re short on time, chilling in the fridge can work with slightly less crisp results.

Can I make this tart vegan?

This tart is already dairy-free and naturally vegan if you use pure maple syrup and coconut oil. Just be sure any toppings or garnishes, like whipped cream, are plant-based.

How do I know when the tart is done baking?

The crust should be golden brown all around, and the fruit filling should be tender and bubbling slightly at the edges. If the crust looks pale, give it more time to develop that perfect baked color.

Final Thoughts

Baking this Sprouted Spelt Strawberry Rhubarb Tart feels like inviting a bit of sunshine into your kitchen. From the wholesome crust to the lively fruit filling, it’s a dessert that delights with every bite. So go ahead, gather your ingredients, and treat yourself and your loved ones—because this tart is worth every moment spent making it.

Sprouted Spelt Strawberry Rhubarb Tart Recipe

★★★★★

5.2 from 21 reviews

Author: Mariam
Total Time: 1 hr 30 mins

Yield: 8 servings 1x
Diet: Vegan

Print Recipe

Description

A delicious and wholesome Sprouted Spelt Strawberry Rhubarb Tart featuring a naturally sweetened oat and spelt flour crust with a vibrant strawberry and rhubarb filling. This tart balances tartness and sweetness perfectly, making it a delightful dessert for spring or summer gatherings.

Instructions

Preheat Oven: Center a rack in the oven and preheat to 350 degrees F (175 degrees C) to prepare for baking the tart evenly.

Prepare Tart Crust: In a food processor, pulse the sprouted quick oats, sprouted spelt flour, melted coconut oil, maple syrup, and salt until the oats are coarsely chopped and the mixture resembles wet sand. Firmly press the crust mixture into the bottom and up the sides of a greased tart pan for an even base. Freeze the crust for 15 minutes to set.
Make Filling: In a large bowl, gently stir together the thinly sliced rhubarb, strawberries, raw cane sugar, organic cornstarch, salt, and freshly squeezed lemon juice. Be careful not to mash the fruit to maintain texture and freshness.
Assemble Tart: Place the frozen crust on a baking sheet to catch any drips. Pour the prepared filling into the tart shell, arranging the fruit evenly to fill the space and ensure consistent baking.

Bake: Bake the tart in the preheated oven until the fruit is tender and the crust is golden brown, approximately 1 hour and 10 minutes. This slow baking allows the filling to thicken and the crust to crisp.
Cool and Serve: Remove the tart from the oven and cool on a wire rack. Serve warm or at room temperature. Optionally, top with a dollop of whipped coconut cream for added richness.

Notes

Freezing the crust before adding the filling helps prevent a soggy bottom and improves crust texture.

You can substitute raw cane sugar with coconut sugar or maple syrup, but adjust the quantity for desired sweetness.
This tart is best enjoyed within 1-2 days for optimal freshness, stored covered in the refrigerator.
For a nut-free version, ensure coconut oil used is pure and free from cross-contamination.

Serve with a dairy-free whipped topping to keep this dessert vegan-friendly.

Prep Time: 20 mins
Cook Time: 1 hr 10 mins

Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8th of tart)
Calories: 230
Sugar: 15g

Sodium: 110mg
Fat: 9g
Saturated Fat: 7g

Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g

Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: sprouted spelt tart, strawberry rhubarb tart, vegan dessert, healthy tart recipe, gluten free oats, spring dessert

Sprouted Spelt Strawberry Rhubarb Tart Recipe

Ingredients You’ll Need