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Rhubarb galette recipe is essentially a free-form pie, meaning you get all the flaky, buttery goodness of a homemade crust without having to worry about perfectly crimped edges. This rustic rhubarb galette recipe is a delightful dessert that showcases the tart and tangy flavor of fresh garden rhubarb, perfectly balanced with just the right amount of sweetness.
Growing up, my mom and Grandma always had rhubarb growing in the garden, and we’ve carried on that tradition. We’ve always had rhubarb patches in every home I’ve ever lived in, from our 1903 Queen Anne Victorian home in town to our off-grid tiny house cabin in the woods.
When the rhubarb is overflowing, this rustic rhubarb galette is the dessert I turn to when I want something that feels special but doesn’t require the fuss of a traditional pie. It is a family favorite recipe for rhubarb, right alongside my Simple Homemade Rhubarb Syrup and my refreshing Rhubarb Juice Recipe. It perfectly captures the feeling of simple living, taking something humble from the garden and turning it into something beautiful.
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!
Why You Will Love This Recipe
Let’s be honest, a galette is just so easy and so much fun to make! It’s kind of the lazy man’s way of making a pie!
This rustic French pastry is made with a free-form crust that is simply 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 dessert that is perfect for spring and summer.
Here are a few more reasons why this rhubarb galette recipe is always on repeat in our kitchen:
- No perfection required: The beauty of a galette is in its rustic, imperfect shape.
- Perfect balance of flavors: The tartness of the rhubarb is beautifully balanced by the sugar and the buttery crust.
- Versatile: You can easily add other berries to the filling depending on what’s in season.
- Less dough, more fruit: A galette has a higher fruit-to-crust ratio than a traditional double-crust pie.hing.
Before You Begin
Before you start making your homemade rhubarb galette recipe, there are a few important things to keep in mind to ensure your pastry turns out perfectly flaky and delicious.
Keep your ingredients cold. The secret to a truly flaky pie crust is cold butter and ice water. If your kitchen is warm, you may even want to chill your flour and mixing bowl before you begin. When the cold butter hits the hot oven, it creates steam, which is what gives the crust those beautiful, flaky layers.
Select the perfect stalks for baking. When making a galette, you want rhubarb that is firm, crisp, and free of blemishes. While the flavor is nearly identical whether the stalks are red or green, I always try to use the reddest stalks I can find because they make the baked filling look absolutely gorgeous. If you’re heading out to the yard to pick your own, take a peek at my guide on the best garden harvest tips to ensure you’re pulling them at their peak. And as always, remember that rhubarb leaves are toxic, trim them off completely and discard them before you start chopping.
Don’t skip the chill time. Once you’ve mixed your dough, it needs to rest in the refrigerator for at least 30 minutes. This allows the gluten to relax (preventing a tough crust) and ensures the butter stays cold before baking.
Rustic Rhubarb Galette Recipe
This simple rhubarb galette recipe is one of those recipes that looks incredibly impressive but is actually quite simple to pull together. It’s the perfect dessert to celebrate rhubarb season!
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Ingredients
For The Crust:
- 1 ¼ cups all-purpose flour (about 150 grams)
- 1 tablespoon granulated sugar (12 grams)
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick/ 113 grams), cold and cut into small cubes
- 2 to 4 tablespoons ice water (30 to 60 mL)
For The Filling:
- 4 cups fresh rhubarb stalks, sliced into ½-inch pieces (about 1¼ lbs / 560 grams)
- ½ cup granulated sugar (100 grams), plus more for sprinkling
- 2 tablespoons cornstarch (16 grams)
- 1 tablespoon pure vanilla extract (15 mL)
- ¼ teaspoon salt
- 1 large lemon, zested and juiced (about 2 tablespoons of juice)
- 1 large egg, beaten (for the egg wash)
- Coarse sugar, for sprinkling on the crust
Optional Add-ins: A handful of fresh mint makes this galette taste like summer in every bite, and a splash of Triple Sec or Bourbon? That’s just the grown-up version, and honestly, it’s incredible.
Directions
Make The Crust:
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
- Add the cold, cubed unsalted butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Drizzle 2 tablespoons of ice water over the mixture and gently mix until the pie dough begins to come together. If the dough is still dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough holds together when squeezed.
- Shape the pastry dough into a flat disk and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Prepare The Filling:
- Preheat your oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the sliced rhubarb, granulated sugar, cornstarch, and salt. Toss well to ensure the rhubarb is evenly coated. (Note: If you are adding strawberries or other fruit, add them now. You need about 4 to 5 cups of fruit total).
- Transfer the fruit mixture to a medium saucepan over medium-low heat. Stir in the pure vanilla extract, lemon zest, and lemon juice. (If using fresh mint or liquor, add it now). Do not add any water.
- Gently cook the rhubarb mixture for just 3 to 5 minutes, stirring frequently, until the fruit just begins to soften and release its juices. Remove from heat and let it cool slightly.
Assemble and Bake The Galette:
- On a lightly floured surface, use a rolling pin to roll out the chilled dough into a circle about 12 inches in diameter. It doesn’t need to be a perfect circle! Carefully transfer the rolled dough to your prepared baking sheet.
- Spoon the slightly cooled rhubarb filling into the center of the dough, leaving a 2-inch border of plain dough all the way around the edges.
- Gently fold the edges of the dough up and over the filling, pleating and overlapping the dough as you go to create a rustic crust. The center of the filling will remain exposed.
- Use a pastry brush to lightly brush the pleated edges of the dough with the beaten egg. Sprinkle the egg-washed crust generously with coarse sugar.
- Bake the galette in the preheated oven for 40 to 45 minutes, or until the crust is deep golden brown and the fruit filling is bubbling.
- Remove the galette from the oven and let it cool on the baking sheet for at least 10 to 15 minutes before slicing and serving.
Ingredient Substitutions and Variations
One of the best things about a galette is how adaptable it is. You can easily adjust the sweetness or add other fruits depending on what you have on hand.
Sugar Substitutes
The amount and type of sweetener you use will depend on your personal taste preferences.
- Honey: Honey is a natural sweetener that can be used instead of sugar, though its distinct flavor will slightly alter the taste of the galette.
- Pure Maple Syrup: Another natural sweetener that pairs beautifully with the tartness of the rhubarb.
- Agave Nectar: Agave has a mild, sweet flavor that won’t overpower the taste of the rhubarb.
Fruit Additions
I am a huge strawberry rhubarb lover! It totally makes sense that rhubarb season and strawberry season overlap. Adding a cup of any of these fruits will give your rhubarb galette recipe an amazing flavor variation. If you love strawberries, you should also try my 3 Ingredient Strawberry Jam Recipe!
- Fresh Strawberries: Sweet strawberries are a classic pairing with rhubarb and will add a beautiful sweetness to the filling.
- Blueberries: Blueberries are sweet and tart, just like rhubarb, and will add a gorgeous deep color to the galette.
- Apples: Thinly sliced apples can be added to the rhubarb filling to add a bit of natural sweetness and a lovely texture.
- Saskatoon Berries: If you live in the prairies, tossing in a handful of Saskatoon berries is a wonderful twist! (And if you have extra, you have to make my family’s favorite Saskatoon Berry Pie).
What To Serve With Rhubarb Galette
Okay, you just pulled this beautiful golden galette out of the oven, and now your whole kitchen smells incredible… let’s talk about how to serve it!
My absolute favorite way is with a generous scoop of vanilla ice cream melting right over the top of a warm slice. The cold, creamy sweetness against the warm, tart rhubarb filling is just chef’s kiss; it’s one of those combinations that never gets old. If you don’t have ice cream on hand, a big dollop of freshly whipped cream works just as beautifully, and I love to sweeten mine with just a little drizzle of honey or maple syrup or even my rhubarb syrup instead of sugar.
And here’s a little trick I love: if you happen to have lemon curd in the fridge, try spreading a thin layer of it on the bottom of the crust before you add the rhubarb filling. It adds this gorgeous tangy, citrusy layer underneath that takes the whole galette to another level entirely.
How to Store Rhubarb Galette
If you happen to have any leftovers, this galette stores beautifully.
- Room Temperature: You can store the baked galette loosely covered at room temperature for up to 2 days.
- Refrigerator: To store it longer, wrap the galette tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 4 days.
- Reheating: While you can eat it cold, it’s best served warm. To reheat, place slices of the galette in a 350ºF (175ºC) oven for 10 to 15 minutes until warmed through and the crust crisps up again.
More Rhubarb Recipes
I hope you love this recipe for easy rhubarb juice as much as my family does. You could also try adding some berries, especially strawberries, in with the juice for a lovely one of a kind sweetened flavour! Please let me know if you try this recipe and what you think!
- Rhubarb and Ginger Crumble – A cozy, comforting dessert that’s perfect for spring and summer.More Recipes For You To Try
- Rhubarb Juice Recipe – 5 Ingredients – This juice is sweet, so satisfying, and a great way to use up extra rhubarb.
- Simple Homemade Rhubarb Syrup – A beautiful, versatile syrup perfect for cocktails, pancakes, and ice cream.
- Cinnamon Swirl Rhubarb Bread – A quick bread that’s perfect when you have rhubarb overflowing from the garden.
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!
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Ingredients
Ingredients For The Crust
- 1 1/4 cups all-purpose flour (about 150 grams)
- 1 tablespoon granulated sugar (12 grams)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small pieces, (1 stick / 113 grams)
- 2-4 tablespoons ice water (30 to 60 mL)
- 1 egg beaten, (for the egg wash)
- Coarse sugar , for sprinkling on the crust
Ingredients For The Filling
- 4 cups 4 cups rhubarb stalks sliced into 1/2-inch pieces, (about 1¼ lbs / 560 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoons vanilla (15 mL)
- 2 tablespoons cornstarch (16 grams)
- 1/4 teaspoon salt
- Coarse sugar for sprinkling
- 1 lemon zest and lemon juice, (about 2 tablespoons of juice)
Optional
- Handful of Fresh Mint optional
- 2 tbsp. Triple Sec or Bourbon Liquor optional
Instructions
For The Crust
- In a large mixing bowl, combine the all-purpose flour, 1 tablespoon of granulated sugar, and salt.
- Add the cold, cubed unsalted butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Drizzle 2 tablespoons of ice water over the mixture and gently mix until the pie dough begins to come together. If the dough is still dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough holds together when squeezed.
- Shape the pastry dough into a flat disk and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
For The Filling
- Preheat your oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the sliced rhubarb, granulated sugar, cornstarch, and salt. Toss well to ensure the rhubarb is evenly coated. (Note: If you are adding strawberries or other fruit, add them now. You need about 4 to 5 cups of fruit total).
- Transfer the fruit mixture to a medium saucepan over medium-low heat. Stir in the pure vanilla extract, lemon zest, and lemon juice. (If using fresh mint or liquor, add it now). Do not add any water.
- Gently cook the rhubarb mixture for just 3 to 5 minutes, stirring frequently, until the fruit just begins to soften and release its juices. Remove from heat and let it cool slightly.
Assemble and Bake The Galette:
- On a lightly floured surface, use a rolling pin to roll out the chilled dough into a circle about 12 inches in diameter. It doesn't need to be a perfect circle! Carefully transfer the rolled dough to your prepared baking sheet.
- Spoon the slightly cooled rhubarb filling into the center of the dough, leaving a 2-inch border of plain dough all the way around the edges.
- Gently fold the edges of the dough up and over the filling, pleating and overlapping the dough as you go to create a rustic crust. The center of the filling will remain exposed.
- Use a pastry brush to lightly brush the pleated edges of the dough with the beaten egg. Sprinkle the egg-washed crust generously with coarse sugar.
- Bake the galette in the preheated oven for 40 to 45 minutes, or until the crust is deep golden brown and the fruit filling is bubbling.
- Remove the galette from the oven and let it cool on the baking sheet for at least 10 to 15 minutes before slicing and serving.
Notes
Nutrition
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