A Rhubarb Galette is a rustic, free-form pie that showcases the sweet-tart flavors of rhubarb encased in a buttery, flaky crust. It’s an easy, elegant dessert that’s perfect for spring and summer when rhubarb is in season. This simple yet delicious pastry is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 4-5 tablespoons ice water
For the filling:
- 3 cups rhubarb, sliced (about 1/2 inch thick)
- 1/2 cup granulated sugar (adjust to taste depending on the tartness of the rhubarb)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 orange (optional, for extra flavor)
For assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions:
- Prepare the crust:
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Make the filling:
- In a medium bowl, combine the sliced rhubarb, sugar, cornstarch, vanilla extract, and orange zest (if using). Toss to coat the rhubarb evenly. Set aside.
- Roll out the dough:
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a rough circle, about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.
- Assemble the galette:
- Spoon the rhubarb filling onto the center of the rolled-out dough, leaving a 2-inch border around the edges. Gently fold the edges of the dough over the filling, pleating as you go to create a rustic edge.
- Egg wash and sugar sprinkle:
- Brush the folded edges of the galette with the beaten egg and sprinkle with coarse sugar, if desired.
- Bake the galette:
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the rhubarb is tender and bubbly. If the crust is browning too quickly, cover the edges with foil.
- Cool and serve:
- Let the galette cool for 10-15 minutes before slicing. Serve warm with a scoop of vanilla ice cream or whipped cream.
This Rhubarb Galette is a delightful combination of sweet and tart flavors with a perfectly flaky crust, making it an irresistible treat for any occasion!
