Sprouted Spelt Strawberry Rhubarb Tart

It always starts to feel like spring with the arrival of strawberries and rhubarb! This simple tart has a crunchy crust of sprouted spelt and oats that pairs perfectly with the sweet, juicy filling. Eating only one piece is almost impossible!


Sprouted Spelt Oat Tart Crust:
1 cup One Degree Organics Sprouted Spelt Flour
1 cup One Degree Organics Quick Oats
5 Tbsp coconut oil, melted and slightly cooled
3 Tbsp maple syrup
½ tsp salt
Strawberry Rhubarb Filling:
10 oz rhubarb, thinly sliced (~2.5 cups)
8 oz fresh strawberries, hulled and sliced (~1 cup)
3/4 cup raw cane sugar
1 Tbsp organic cornstarch
1/4 tsp salt
1 Tbsp freshly squeezed lemon juice


Center a rack in the oven and preheat to 350 degrees F.

To make the dough, pulse oats, spelt flour, coconut oil, maple syrup, and salt in a food processor until the oats are coarsely chopped and the mixture resembles wet sand. Firmly press into the bottom and the up the sides of a greased tart pan. Freeze crust for 15 minutes while you make the filling.

To make the filling, stir together the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl being careful not to mash the fruit. Place frozen crust onto a baking sheet. Pour filling into tart shell and gently arrange fruit to fill the space.

Bake until fruit is tender and crust is nicely brown, approximately 1 hour and 10 minutes. Cool on wire rack. Serve warm or at room temperature, plain or with a dollop of whipped coconut cream.


  1. Can this tart be frozen for future use? I have the last of our strawberries and rhubarb and would like to make this and freeze it for our next gathering. Thx!

    • Hi Bee, I haven’t tried freezing the tart but if you do, I would recommend doing it before it is baked. Sorry for the delay in responding to your question. We’ve had some technical issues with the comment section on our blog. Look forward to hearing how you like the tart!

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