Sprouted Spelt Strawberry Rhubarb Tart Recipe

If you’re looking for a dessert that bursts with bright, tangy flavors and a wholesome touch, this Sprouted Spelt Strawberry Rhubarb Tart is an absolute showstopper. Its lightly sweetened sprouted spelt oat crust perfectly cradles a fresh strawberry and rhubarb filling that balances tartness and sweetness in every bite. Whether you’re baking for a weekend brunch or a special occasion, this tart offers a delightful blend of texture, flavor, and vibrant color that’s sure to become a beloved classic in your recipe collection.

Ingredients You’ll Need

The beauty of this Sprouted Spelt Strawberry Rhubarb Tart lies in its simplicity and thoughtful choice of ingredients. Each component plays a starring role — from the nutty, wholesome crust to the luscious, tangy filling that comes alive with fresh fruit and a touch of natural sweetness.

• Sprouted spelt flour: Adds a nutty flavor and wholesome texture to the crust, making it irresistibly crunchy yet tender.
• Sprouted quick oats: Contribute a subtle earthiness and hold the crust together with a satisfyingly chewy bite.
• Coconut oil: Offers a gentle richness and helps bind the crust without any overpowering taste.
• Maple syrup: Provides natural sweetness and a hint of caramel notes that enhance the crust’s flavor.
• Salt: Balances the sweetness and brightens all the other flavors brilliantly.
• Rhubarb: The star tart vegetable of the filling, thinly sliced for easy baking and a zesty punch.
• Fresh strawberries: Bring juicy sweetness and vibrant color, perfectly complementing the rhubarb’s tartness.
• Raw cane sugar: Sweetens the filling naturally while letting the fruit’s character shine through.
• Organic cornstarch: Thickens the filling to luscious perfection without noticeable graininess.
• Lemon juice: Brightens the filling with fresh acidity, elevating every bite.

How to Make Sprouted Spelt Strawberry Rhubarb Tart

Step 1: Prepare the Oven and Tart Crust

First things first, preheat your oven to 350°F and position a rack in the center so your tart bakes evenly. For the crust, pulse the sprouted spelt flour, sprouted quick oats, melted coconut oil, maple syrup, and salt together in a food processor. Aim for a texture that looks like wet sand—coarse but packed with moisture. Press this dough firmly into the bottom and up the sides of a greased tart pan to create a sturdy, golden base. Pop it into the freezer for about 15 minutes to set while you whip up the luscious filling.

Step 2: Mix the Strawberry Rhubarb Filling

In a large bowl, gently stir the thinly sliced rhubarb and strawberries with raw cane sugar, organic cornstarch, salt, and freshly squeezed lemon juice. Be careful not to mash the fruit—you want lovely, distinct pieces to maintain that fresh texture once baked. This step is where the filling’s balance of tart and sweet really takes shape, creating the magic that makes the Sprouted Spelt Strawberry Rhubarb Tart so irresistible.

Step 3: Assemble and Bake the Tart

Retrieve your chilling crust and place it on a baking sheet to avoid any drips in the oven. Pour the fruit filling into the crust, spreading it evenly and arranging the fruit gently for an even, beautiful layer. Bake the tart for about 1 hour and 10 minutes or until the fruit is tender and bubbly, and the crust has turned a lovely golden brown. Once done, set it on a wire rack to cool slightly before serving so the filling sets perfectly.

How to Serve Sprouted Spelt Strawberry Rhubarb Tart

Garnishes

A simple dollop of whipped coconut cream works wonders, adding a silky contrast to the tart’s bright flavor and crumbly crust. You could also sprinkle some freshly chopped mint leaves or dust a touch of powdered sugar for an elegant, fresh finish.

Side Dishes

This tart pairs wonderfully with a scoop of vanilla ice cream or a small serving of Greek yogurt to bring in creamy notes and balance the tanginess. For brunch, serve alongside a light green salad with lemon vinaigrette to keep the meal feeling fresh and vibrant.

Creative Ways to Present

Try serving individual slices on pretty dessert plates with edible flowers for an Instagram-worthy presentation. Or, turn your Sprouted Spelt Strawberry Rhubarb Tart into mini tarts using tartlet pans—perfect for parties or sharing with friends. Adding a swirl of homemade berry coulis on the plate brings a pop of color and extra flavor depth.

Make Ahead and Storage

Storing Leftovers

Once your tart has cooled completely, cover it loosely with plastic wrap or store in an airtight container in the fridge. It will stay fresh and delicious for up to 3 days, making for easy, delightful leftover treats.

Freezing

You can freeze the baked tart by wrapping it tightly in plastic wrap and then aluminum foil. Keep it in the freezer for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge for the best texture and flavor.

Reheating

Warm up leftover slices in a low oven at 300°F for about 10 minutes or until heated through. This method helps revive the crust’s crispiness while keeping the filling luscious and warm, making every bite feel freshly baked.

FAQs

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

Absolutely! Regular spelt flour will work if sprouted isn’t available, although the sprouted version adds a nice depth of flavor and better digestibility.

Is this tart gluten-free?

No, this tart contains sprouted spelt and oats, which have gluten. If you need a gluten-free version, substitute with gluten-free oat flour and gluten-free oats, but expect a slightly different texture.

How tart is the filling? Can I adjust the sweetness?

The strawberry and rhubarb filling strikes a lovely balance between tart and sweet. If you prefer it sweeter, simply add a bit more sugar or maple syrup before baking.

Can I make this tart ahead of time for a party?

Yes! This tart tastes great at room temperature and can be made the day before. Just keep it refrigerated and bring it to room temp before serving or warm it slightly in the oven.

What can I use instead of coconut oil?

Light olive oil or melted unsalted butter can replace coconut oil, but coconut oil adds a subtle flavor that complements the tart beautifully.

Final Thoughts

There’s something truly special about a homemade tart that brings together sprouted grains and fresh fruit so effortlessly. The Sprouted Spelt Strawberry Rhubarb Tart is one of those recipes you’ll want to make again and again, whether for a cozy family dessert or a festive gathering with friends. Give it a try and let its vibrant flavors brighten your table and your day.

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