This Strawberry Rhubarb Fruit Flatbread is made with an oat-based crust then topped with whipped mascarpone and plenty of strawberries and rhubarb for the perfect summertime dessert.
I don’t even think “fruit flatbread” is a thing, but I’m making it a thing.
Actually, this recipe is 100% inspired by a recipe I saw in Eating Well magazine. They called it a tart, but I think it looks more like a flatbread, specifically this flatbread but the sweet version vs. savory. Regardless of what it’s called, it’s crazy good.
As I mentioned in my Things post, Miguel and I are going to Spain next week!!!! Monday, to be exact. This is a trip we’ve had planned for about a year, and I’m excited it’s finally here. We had the time of our lives in Italy, so we really wanted to plan one more European trip before chilling out. We’re spending the majority of our time in Barcelona, but may be taking a day trip somewhere else. We aren’t huge planners, but I’m happy to take suggestions if you have any!
By now you must be wondering when I’m going to calm the F down about mascarpone. Honestly? Probably never. Like I could have topped this fruit flatbread with something healthy but….why? In my mind this is a dessert, and dessert should be just that: sweet! The crust is made with oats and nuts and is overall pretty healthy, and the whole thing is topped with fruit (#health), so the mascarpone is what takes this from light snack to full on dessert and I love it.
You want the fruit to be soft but not too soft. If you overtake rhubarb, it will completely fall apart (learned this the hard way!). Once you bake the fruit, you’ll be left with soft fruit along with fruit juices, which you can drizzle over top of the mascarpone. This fruit flatbread is best enjoyed fresh, though I did end up storing some of it in a container in the refrigerator and I’d say it stays good for a max of 3 days.
Let me know if you try this recipe by tagging #thealmondeater on Instagram. Enjoy friends!
- For the crust:
- 2½ cups old fashioned oats
- 1½ cup walnuts
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup maple syrup
- ¼ cup coconut oil, at room temp
- 1 tsp vanilla extract
- For the icing:
- ¼ cup mascarpone
- 2 tbsp milk, or more if mixture seems too thick
- 1¼ cup powdered sugar
- For the fruit:
- 5 stalks rhubarb, chopped
- 2 cups strawberries, sliced
- 3 tbsp cane sugar
- Preheat oven to 400°.
- Place rhubarb and strawberries in a bowl then sprinkle them with the sugar until they're coated. Place fruit on a baking sheet and bake for 15-20 minutes or until soft. Once the fruit is roasted, set aside.
- Meanwhile, make the crust by adding the oats, walnuts, cinnamon, and salt to a fruit processor; then, add the syrup, oil, and vanilla and mix until everything is combined. Spray a baking sheet with nonstick spray, then pour mixture out onto the baking sheet and use a spatula or your hands to press crust into the sheet; set aside.
- Next, make the icing. Add all ingredients to a bowl and use a mixer to mix everything together until smooth.
- By now, the fruit should be done. Reduce oven temperature to 350°, then add the crust to the oven and bake for 20-30 minutes, rotating half way through.
- Once the crust is baked, you can spread the mascarpone icing overtop, then sprinkle the entire thing with the caramelized fruit.
- Cut and enjoy!