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Rhubarb Galette
Rhubarb Galette
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
160 minutes
Bright and colorful homemade rhubarb galette, easy to make for spring entertaining.
Ingredients:
  • 1.33 cups all-purpose flour, plus more for dusting
  • 2 teaspoons white sugar
  • 0.5 teaspoon kosher salt
  • 0.5 cup cold unsalted butter, cubed
  • 0.25 cup ice cold water
  • 1.25 pounds fresh rhubarb
  • 0.5 cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cardamom
  • 0.5 teaspoon grated orange zest
  • 1 large egg
  • 1 tablespoon water
  • 2 teaspoons turbinado sugar
Instructions:
  • Assemble all the ingredients you need for the recipe.
  • In a large bowl, combine flour, white sugar, and salt and whisk together to prepare the crust.
  • Incorporate the butter into the flour mixture using your fingers or a pastry blender until the butter pieces are the size of a dime or smaller.
  • Pour the ice cold water over the flour and butter mixture and mix gently until fully incorporated and a shaggy dough forms.
  • Shape the dough into a sleek rectangle and tightly cover it with plastic wrap. Chill in the refrigerator until firm, for at least 1 hour.
  • Preheat the oven to 400°F (200°C) and place a rimmed baking sheet in the center rack. Line another baking sheet with parchment paper.
  • Sprinkle flour on a work surface. Roll out the dough into a 12x16-inch rectangle, turning and adjusting to prevent sticking. Place the rolled dough on the baking sheet and refrigerate for 15 minutes.
  • For the filling, slice rhubarb stalks in half lengthwise and cut into 8-inch pieces. In a large bowl, combine the rhubarb with white sugar, cornstarch, vanilla, cardamom, and orange zest. Mix thoroughly and let it sit for 5 minutes. Enjoy!
  • Take the dough out of the fridge. Arrange the rhubarb in a neat row at the center of the dough, leaving a 2-inch border. Fold the edges over the filling, letting them overlap slightly. Gently pinch the corners to seal.
  • In a small bowl, combine the egg and tap water, whisking until smooth. Brush the dough with the egg wash and sprinkle with turbinado sugar. Chill in the refrigerator for 15 minutes before proceeding.
  • Carefully transfer the galette and parchment paper onto the preheated baking sheet in the oven.
  • Bake in the preheated oven until the crust is golden and the rhubarb is softened, for about 30 to 40 minutes. Take out of the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool for 15 minutes before serving. Enjoy warm with ice cream, if desired.

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