Ingredients

Rhubarb Curd Layer

• 1 ½ cups chopped rhubarb
• ½ cup organic white sugar
• ¼ cup water
• ½ cup canned coconut cream (not milk, just the cream)
• 1.3 Tablespoons arrowroot powder

Shortbread Cookie Layer

• 1 cup all purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ cup cold vegan butter
• ¼ cup cane sugar
• ¼ cup brown sugar
• 1 Tablespoon ground flaxseed
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 Tablespoon almond milk or any plant-based milk

Topping

• ¼ cup organic powdered sugar

Instructions