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Strawberry Rhubarb Tart with Cracklin' Oat Bran Crust (<--- I KNOW!!!)

Corrie Anderson

Our car broke down again, for the second time in the past couple weeks, so Chris takes our working car and I work from home. Unless I have to run an errand, then I literally run them.  

So there I was, running an errand. It was a drizzling and I was listening to one of my favorite podcasts, Selected Shorts.

Wham. Bam. Alakazam.

Cracklin' Oat Bran. I wanted some. And wouldn't that make such a yummy tasting tart crust perfectly matched with fresh hand picked strawberries and rhubarb?? 

So I skeedaddled (not sure how that is spelled, come to think of it) home and started my adventure. 

This is a delicious dessert, that I believe can also be served for breakfast and eaten as a snack (snacksss).

Each part of the recipe is SUPER easy to make and perfectly adjustable according to your taste. Accidentally, it happens to be very food allergy friendly, which was not even on purpose! The filling includes 6 ingredients; strawberries, rhubarb, dates, a little bit of sugar, coconut oil, and vanilla. The crust and topping are both gluten free too. If you wanted to take things a step further, you could even make this tart 'raw'. 

Good news: the Cracklin' Oat Bran crust makes a bit more than you'll use for the crust, depending on what kind of pan you use. You can stick that in the oven and bake it like a granola. I ended up eating most of it raw, so that wasn't an option for me. It was just so delicious! Aside from eating it with our hands, we have been mixing it with yogurt and fruit. Can't go wrong! 

Try this recipe for your next cook out!! Bring it to work for breakfast! Either way, be sure to take a photo of your creation, follow me on instagram @corrielanderson, tag me and use #itsalofit! Or, leave me a comment below! 

Happy tart making!! 

 

Strawberry Rhubarb Tart with Cracklin' Oat Bran Inspired Crust

Recipe Author: Corrie Anderson

Recipe Type: Dessert or Breakfast   

Serves: 8

INGREDIENTS

CRUST

  • 2 ½ cups rolled oats

  • ½ cups oat bran

  • ¼ cup roasted hazelnuts (raw almonds would work too!)

  • ¼ cup shredded coconut (optional!)

  • 1 tablespoon cinnamon

  • 1/8 teaspoon ground cloves

  • ½ teaspoon kosher salt

  • 3 tablespoons brown sugar

  • 1 teaspoon baking powder

  • ¼ cup coconut oil*

  • 2 tablespoons maple syrup

  • 1 tablespoon molasses

  • 1 teaspoon vanilla extract

  • 6 – 8 dates, pitted (*If your mixture is dry, you can add more coconut oil or a couple more dates!)

FILLING

  • 1- 2 cups strawberries

  • 1 cup chopped rhubarb

  • 1 - 2 tablespoons brown sugar

  • 4 dates, pitted (this is a flexible amount!)

  • 3 tablespoons coconut oil, in liquid state

  • 1 teaspoon vanilla extract (or more if you think it is necessary)

TOPPING

  • 1 tablespoon unsalted butter, room temperature

  • 3 tablespoons brown rice flour (regular flour will work fine too!)

  • 1/3 cup rolled oats

  • 1 – 2 tablespoons brown sugar

  • ½ teaspoons ground cinnamon

  • ¼ teaspoon kosher salt

INSTRUCTIONS

  1. Preheat oven to 325°.

  2. In a medium sized bowl, mix the strawberries and rhubarb together. Sprinkle with brown sugar and stir. Let the mixture sit while you prepare the crust!

  3. Add rolled oats, oat bran, roasted hazelnuts, coconut, cinnamon, ground cloves, kosher salt, brown sugar, and baking soda to food processor. Pulse until well incorporated. Next, add the rest of the ingredients and pulse until dates are in smaller pieces. If mixture seems too wet, you can always add more rolled oats. If your mixture seems too dry, you can try adding coconut oil or

  4. Pour mixture in to tart/pie pan, use whatever you have! Make sure you have an even amount on the sides of the pan. Bake for 25 minutes. Keep in mind that the crust will continue to harden a bit while it cools. When the tart is done baking, let it cool completely.

  5. Add the strawberry and rhubarb mixture, dates, coconut oil, vanilla, and salt to a food processor and pulse until it reaches a thick saucy consistency. Taste the mixture to make sure it is to your liking, if it is on the sour side, you can add dates or sugar to sweeten it up!

  6. Put all ingredients into a bowl and use your hands to mix them up. It is ready when you have lots of different sized balls of deliciousness ready to be sprinkled on the tart! You can also top with fruit or nuts would be yummy too!

CRUST - Serving Size: 1Cals: 214Fat: 9g  St. Fat: 10g Carbs: 34g  Sugar: 18g Sodium: 115 mg Fiber: 4g Protein: 4g

FILLING – Serving Size: 1Cals: 98Fat: 0gSat Fat: 0gCarbs: 25 gSugar: 21 gSodium: 107 mgFiber: 3 g  Protein: 3 g