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Rhubarb galette is a delightful dessert that showcases the tart and tangy flavor of rhubarb. Whether you’re looking for a dessert to serve at a dinner party or a sweet treat to enjoy on a lazy afternoon, this simple rhubarb galette will surely impress.
Why We Love This Recipe
Let’s be honest, a galette is just so easy and so much fun to make! This rustic French pastry is made with a free-form crust that is folded up around the edges to encase the filling. The filling is a simple mixture of fresh rhubarb, sugar, and a few other ingredients that come together to create a sweet and tangy rhubarb galette that is perfect for spring and summer.
Do you love rhubarb? Around here, we love anything rhubarb, so be sure you check out our delicious Rhubarb and Ginger Crumble, easy Rhubarb Juice and Rhubarb Syrup recipes!
Images by Brittany Dawn.
Ingredient Substitutions
You can substitute sugar in this wonderful recipe with a few ingredients, and you can add a handful of other fruits to your galette for a slightly different flavor.
The amount and type of sweetener you use will depend on your personal taste preferences, and the ratio of rhubarb to other fruits can also be adjusted to your liking.
Sugar Substitutes
- Honey: Honey is a natural sweetener that can be used instead of sugar in rhubarb galette. However, its distinct flavor may alter the taste of the galette.
- Maple syrup: Another natural sweetener, maple syrup, can be used as a substitute for sugar in rhubarb galette. It’s rich, sweet flavor pairs well with the tartness of the rhubarb.
- Stevia: Stevia is natural and calorie-free, but it does have a slightly different flavor than sugar. It is another sweetener that can be used in place of sugar for rhubarb galette, but you may need to adjust the recipe depending on the flavor you want
- Agave nectar: Agave nectar has a mild, sweet flavor that won’t overpower the taste of the rhubarb. It is a natural sweetener that can be used as a substitute for sugar in rhubarb galette
Fruit Additions
I’m a strawberry rhubarb lover! Who’s with me? It totally makes sense that rhubarb season and strawberry season are always close to the same time of year. Adding a cup of any of these fruits will give your rhubarb galette an amazing flavor variation. These berries will be the best when they are in season!
- Fresh Strawberries: Sweet strawberries are a classic pairing with rhubarb and will add a sweet, fruity flavor to the galette.
- Blueberries: Blueberries are another great fruit to pair with rhubarb. They are sweet and tart, just like rhubarb, and will add a beautiful color to the galette.
- Raspberries: Raspberries are another fruit that pairs well with rhubarb. Their sweet, tangy flavor complements the tartness of the rhubarb.
- Apples: Apples can be sliced thinly and added to the rhubarb filling to add a bit of sweetness and texture to the galette.
Rhubarb Galette Recipe
Ingredients
For The Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 2-4 tablespoons ice water
For The Filling
- 4 cups rhubarb stalks, sliced into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1 tbsp. vanilla
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 egg, beaten
- Coarse sugar, for sprinkling
- 1 lemon, zest and lemon juice
Optional
- Handful of Fresh Mint
- 2 tbsp. Triple Sec or Bourbon Liquor
Directions
For The Crust:
- To make the homemade pie crust, combine the flour, sugar, and salt in a large bowl. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add 2 tablespoons of ice water and mix until the pie dough comes together. If the dough is still dry, add more ice water, 1 tablespoon at a time, until the dough comes together.
- Shape the pastry dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
For The Filling
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine the sliced rhubarb, sugar, cornstarch, and salt in a medium bowl. Add any additional fruit. Toss to coat the rhubarb evenly.
- I love to add strawberries to this recipe. The sweetness of strawberries is the perfect balance with the tartness of rhubarb. No matter what kind of fruit you use, you need approximately 4-5 cups of fruit to begin with. You can adjust the sugar to your liking, too. If you only used Rhubarb, you may want more sugar; however, if you use strawberries in this dessert, they will naturally sweeten the rhubarb.
- Add the fruit filling to a medium-sized pan. Then mix in the fresh mint, vanilla, the zest of 1 lemon, and the juice of the lemon. Avoid adding water to this recipe to prevent the loss of flavor.
- Using low-medium heat, gently cook the rhubarb mixture. Cook just until the fruit becomes tender. This should only take a few minutes.
Make The Galette
- Using a rolling pin, roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer the dough to the prepared baking sheet.
- Arrange the rhubarb fruit mixture in the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges of the galette dough up over the filling, pleating as you go to create a rustic look.
- Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar. This helps crisp the pie shell under the fruit.
- Bake the galette for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the galette from the oven and let it cool for at least 10 minutes before serving.
What To Serve With
Now that you have made your amazing rhubarb galette, here are some of my favorite ways to serve it!
- Vanilla ice cream: A scoop of vanilla ice cream on top of a warm slice of rhubarb galette is a classic pairing. The ice cream’s creamy sweetness balances out the rhubarb’s tartness.
- Whipped cream: Similar to pairing with ice cream, a dollop of whipped cream on top of a rhubarb galette is another classic. You can sweeten the whipped cream with a bit of honey or maple syrup if you prefer.
- Meringue: Meringue is a light and fluffy topping made from whipped egg whites and sugar. You can pipe the meringue on top of the rhubarb galette and bake it in the oven for a few minutes until the meringue is golden brown.
- Lemon curd: Lemon curd is a tangy and sweet spread that pairs well with a rhubarb galette. You can spread a layer of lemon curd on the bottom of the galette crust before adding the rhubarb filling.
How to Store Rhubarb Galette
To store the rhubarb galette, wrap it in plastic wrap and store it in the refrigerator for up to 3 days. To reheat, place the galette in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
Serve the galette warm
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Tips and Tricks
There isn’t too much to this easy recipe but here are some simple tips for making a delicious rhubarb galette every single time
- Always use fresh rhubarb: Fresh rhubarb will give your galette the best flavor and texture. Look for bright red stalks that are firm and not too woody.
- Slice the rhubarb evenly: Slicing the rhubarb into even pieces will help it cook evenly and prevent some pieces from being overcooked while others are undercooked.
- Use a light touch when rolling out the dough: Overworking the dough can result in a tough crust. Be sure to use a light touch when rolling out the dough and handle it as little as possible.
- Chill the dough: Chilling the dough before rolling it out will help it hold its shape and prevent it from shrinking too much during baking.
- Try With Almond Cream: Almond cream is a sweet and nutty filling made from almond flour, sugar, and butter. You can spread a layer of almond cream on the bottom of the galette crust before adding the rhubarb filling.
- Add Shortbread Cookies To The Top: Shortbread cookies have a buttery and slightly sweet flavor that pairs well with the tartness of rhubarb. You can crumble some shortbread cookies on top of the galette before serving for a bit of texture and sweetness.
- Use parchment paper: Lining your baking sheet with parchment paper will prevent the galette from sticking and make cleanup easier.
- Brush the edges with egg wash: Brushing the edges of the dough with beaten egg will give them a nice golden color and help them hold their shape.
- Let the galette cool before serving: Letting the galette cool for at least 10 minutes before serving will allow the filling to set and make it easier to slice.
More Recipes For You To Try
Are you looking for a few more easy and delicious desserts to try? Here are a few of our favorites.
- How to Make Easy Philadelphia Strawberry Cheesecake
- Easy Date Slice Recipe
- Easy to Make Saskatoon Berry Pie
- Perfect Pumpkin Pie Recipe
Frequently Asked
A galette is a smaller, much more rustic version of a pie. No pan is needed, and fancy adornments are not added. It can be completely free-formed, and there is no need to cover or crimp the crust.
Any fruit that can counteract the sourness of rhubarb with sweetness will pair well! Apples, citrus fruit, and any sweet berry, especially strawberries, will go very well with rhubarb!
Rhubarb Tip** When you get rhubarb from your plant, pull and twist the stems out from the base rather than cutting them. Pulling the stems out is good for your plant and promotes re-growth!
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Ingredients
Ingredients For The Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small pieces
- 2-4 tablespoons ice water
- 1 egg beaten
Ingredients For The Filling
- 4 cups 4 cups rhubarb stalks sliced into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1 tablespoons vanilla
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- Coarse sugar for sprinkling
- 1 lemon zest and lemon juice
- Handful of Fresh Mint optional
- 2 tbsp. Triple Sec or Bourbon Liquor optional
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
For The Crust
- To make the homemade pie crust, combine the flour, sugar, and salt in a large bowl.
- Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add 2 tablespoons of ice water and mix until the pie dough comes together. If the dough is still dry, add more ice water, 1 tablespoon at a time, until the dough comes together.
- Shape the pastry dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
For The Filling
- In a medium bowl, combine the sliced rhubarb, sugar, cornstarch, and salt. Add any additional fruit too. Toss to coat the rhubarb evenly.
- Add fruit filling to a medium-sized pan. Then mix in the fresh mint, vanilla, the zest of 1 lemon and the juice of the lemon as well. Avoid adding water to this recipe to prevent the loss of flavour.
- Using low-medium heat, gently cook the rhubarb mixture. Cook just until the fruit becomes tender. This should only take a few minutes.
Make The Galette
- Using a rolling pin, roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Transfer the dough to the prepared baking sheet.
- Arrange the rhubarb fruit mixture in the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges of the galette dough up over the filling, pleating as you go to create a rustic look.
- Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar.
- Bake the galette for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the galette from the oven and let it cool for at least 10 minutes before serving.
Notes
- Always use fresh rhubarb: Fresh rhubarb will give your galette the best flavor and texture. Look for bright red stalks that are firm and not too woody.
- Slice the rhubarb evenly: Slicing the rhubarb into even pieces will help it cook evenly and prevent some pieces from being overcooked while others are undercooked.
- Use a light touch when rolling out the dough: Overworking the dough can result in a tough crust. Be sure to use a light touch when rolling out the dough and handle it as little as possible.
- Chill the dough: Chilling the dough before rolling it out will help it hold its shape and prevent it from shrinking too much during baking.
- Try With Almond Cream: Almond cream is a sweet and nutty filling made from almond flour, sugar, and butter. You can spread a layer of almond cream on the bottom of the galette crust before adding the rhubarb filling.
- Add Shortbread Cookies To The Top: Shortbread cookies have a buttery and slightly sweet flavor that pairs well with the tartness of rhubarb. You can crumble some shortbread cookies on top of the galette before serving for a bit of texture and sweetness.
- Use parchment paper: Lining your baking sheet with parchment paper will prevent the galette from sticking and make cleanup easier.
- Brush the edges with egg wash: Brushing the edges of the dough with beaten egg will give them a nice golden color and help them hold their shape.
- Let the galette cool before serving: Letting the galette cool for at least 10 minutes before serving will allow the filling to set and make it easier to slice.
Nutrition
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