Strawberry Rhubarb Breakfast Tart

This Strawberry Rhubarb Breakfast Tart is a wholesome twist on classic pie—perfectly sweet-tart and packed with nourishing ingredients. A hearty walnut and oat crust delivers fiber, plant-based omega-3s, and sustained energy, while a creamy yogurt and egg filling adds gut-friendly probiotics, protein, and fat-soluble vitamins. Topped with antioxidant-rich strawberries and rhubarb, this vibrant tart offers a delicious, nutrient-dense way to start your day or enjoy a balanced, feel-good treat.

Strawberry Rhubarb Breakfast Tart

Recipe By: Melanya Kushla, MS, RD, CHES at Taste & Thrive
Yield: 9 inch pie
Serving Size: 1 slice (8 slices per pie)

Ingredients

Crust:

• 1½ cup walnuts

• ¾ cup rolled or old fashioned oats

• ¼ cup avocado oil

• 1 Tablespoon ground flaxseed

• 1 Tablespoon maple syrup or honey

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• Pinch of salt

Filling:

• 1 cup fresh rhubarb, sliced in ¼ inch thick pieces

• 1 cup fresh strawberries, stems removed and sliced in half

• 4 eggs

• 1 cup oat flour*

• 1 cup plain or vanilla yogurt or non dairy yogurt

• 3 Tablespoons maple syrup or honey

• 1 teaspoon almond or vanilla extract

Utensils

• Small food processor

• Mixing bowl

• Whisk

• Measuring spoons and cups

• Cutting board and chef’s knife

• 9-10” pie dish or tart pan

Directions

1. Preheat your oven to 375°F.

2. Place all the ingredients for the “crust” into a small food processor, and pulse until it appears gravelly - you want it to start clumping but not go so far as to make a paste.

3. Turn the mixture out into the pie dish and, using clean hands, gently press the mixture flat to the bottom and about ¾ of the way up the edges, making the crust.

4. Bake the crust in the preheated oven for 10 minutes.

5. Meanwhile, to the mixing bowl add the eggs, oat flour, yogurt, maple syrup and extract. Whisk together and set aside.

6. Gently remove the pie crust from the oven.

7. Take the sliced rhubarb and strawberries and place a single layer of them on the bottom of the crust, saving about 1/3 of the slices to decorate the top with.

8. Pour the filling over top of the strawberries and rhubarb and then place the remaining pieces on top in whatever decorative pattern you like.

9. Place the tart back into the oven to bake for 20 minutes. After 20 minutes, turn the heat down to 350°F and bake for another 10 minutes. The tart filling should be a warm golden yellow.

10. Remove from the oven and allow to cool for 10 minutes before handling or slicing.

Notes

• If oat flour is not readily available, you can make your own by blending rolled oats in a food processor until finely ground.

• This recipe is naturally gluten free.

• This recipe will keep for up to 7 days in the refrigerator or can be frozen in a sealed bag or wrap for up to 6 months.

Nutrition Info (Per Serving)

334 calories – 21g fat – 3.1g sat fat – 27g carbohydrates – 10g protein – 4g fiber – 97 mg sodium

Nutrient Highlights