Low FODMAP Rhubarb Cheesecake Tart
This Low FODMAP Rhubarb Cheesecake Tart
Ingredients:
- Low FODMAP Crostata & Tart Crust, dough prepared and chilled
Rhubarb Layer:
- 1 ¼ pounds (570 g) trimmed rhubarb, cut into 1/4-inch to ½-inch( 6 to 12 mm) thick slices (about 4 cups)
- ½ cup (99 g) sugar
- ¼ cup (36 g) all-purpose low FODMAP gluten-free flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- ½ teaspoon grated lemon zest
Cheesecake Layer:
- 1, 8- ounce (225 g) container lactose-free cream cheese such as Green Valley Creamery brand
- 1/3 cup (65 g) sugar
- 1 large egg
- 1/8 teaspoon vanilla extract
- ¼ cup (60 g) lactose-free sour cream
Streusel:
- 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
- 3/4 cup (65 g) sliced natural almonds
- 3/4 cup (160 g) firmly packed light brown sugar
- 3/4 cup (109 g) all-purpose low FODMAP gluten-free flour, such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour
- 1 teaspoon ground cinnamon
- Pinch salt
Preparation:
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For the Crust: Position rack in middle of oven. Preheat oven to 375°F/190°. Generously coat the inside of a 10-inch (25 cm) fluted, loose-bottom tart pan with nonstick spray; set aside.
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Roll out prepared and chilled tart crust between pieces of lightly floured parchment paper to about ¼-inch thickness (6 mm) and fit into prepared tart pan, trimming edges flush with top of pan. Pierce bottom of tart all over with a fork.
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Bake the crust for about 15 to 20 minutes or until just beginning to color. If any crust bubbles up, simply press back down with the back of a fork. Remove from oven. Reduce oven temperature to 350°F/180°. Chill crust on cooling rack until barely warm.
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For the Rhubarb and Cheesecake Fillings: While the crust is baking, prepare the fillings.
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For the rhubarb, toss all of the rhubarb filling ingredients together in bowl to blend. Let stand while preparing cheesecake filling, stirring a few times upon sitting.
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For the cheesecake filling, place cream cheese, sugar, egg and vanilla in a small bowl and whisk together just enough to blend. Fold in sour cream just until combined.
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Place par-baked tart crust on a rimmed baking sheet pan to catch any overflow. Scrape cheesecake filling into just warm crust and spread into an even layer, then top with rhubarb filling, also making an even layer. Bake for about 30 minutes, while you make streusel. The rhubarb should cook about halfway through. This will make sense when you see it.
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For the Streusel: Melt butter in wide skillet or pan over medium heat until golden, stirring often, about 5 minutes. Do not let it burn. You will know it is browned enough when it has darkened a little and smells almost nutty. Remove from heat and stir in almonds, sugar, and cinnamon until combined. Stir in flour until moist clumps form.
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After the tart has baked for about 30 minutes, bring it to the stovetop. Create clumps of streusel by pressing it together with fingers and scatter streusel evenly over rhubarb and return tart to oven. Bake until filling is bubbling and streusel is crisp and golden brown, about 25 to 30 minutes more. Cool tart on rack for at least 45 minutes. Serve warm or at room temperature. The tart can be refrigerated overnight but will lose its contrasting and luscious textural qualities.
Notes:
Tip
- Some rhubarb is very red, some is pink and some is actually very green. The color does not necessarily tell you anything about flavor. The red and pinker varieties will make for a prettier tart.