Rhubarb Galette

This homemade, fresh rhubarb galette is bright, colorful, and easy to make. Perfect for spring entertaining.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 264 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 teaspoons white sugar
• 1 tablespoon water
• 1 large egg
• 1 teaspoon ground cardamom
• 1 tablespoon cornstarch
• 2 teaspoons turbinado sugar
• 0.5 cup white sugar
• 0.5 teaspoon grated orange zest
• 0.5 teaspoon kosher salt
• 0.5 cup cold unsalted butter, cubed
• 1.33 cups all-purpose flour, plus more for dusting
• 0.25 cup ice cold water
• 1.25 pounds fresh rhubarb

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet on the center rack of oven. Line a second baking sheet with parchment paper.

Step 2

Lightly dust a work surface with flour. Roll the dough into a large rectangle, about 12x16 inches, constantly turning and moving the dough to prevent sticking. Transfer the rolled dough to the lined baking sheet and chill for 15 minutes.

Step 3

Prepare the Filling: Halve rhubarb stalks lengthwise and cut into 8-inch pieces. Combine rhubarb pieces, white sugar, cornstarch, vanilla, cardamom, and orange zest in a large bowl; mix well. Let stand 5 minutes.

Step 4

Gather all ingredients.

Step 5

Prepare the Crust: Whisk together flour, white sugar, and salt in a large bowl.

Step 6

Add butter; using your fingers or a pastry blender, work the butter into the flour mixture until butter pieces are no larger than a dime.

Step 7

Drizzle ice cold water over the flour and butter mixture. Gently combine until no dry spots remain and the mixture resembles a shaggy dough.

Step 8

Form the dough into a rectangular block and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.

Step 9

Remove the dough from the fridge refrigerator. Place the rhubarb side-by-side in an even layer in the center of the dough, leaving a 2-inch border around the edges. Fold the edges towards the center of the galette (the edges will overlap with some of the filling). Pinch pleats corners firmly to seal.

Step 10

Whisk together the egg and tap water in a small bowl. Brush the dough with the egg wash and sprinkle with turbinado sugar. Refrigerate for 15 minutes.

Step 11

Remove baking sheet from oven; carefully slide the galette and parchment paper onto the preheated baking sheet in the oven.

Step 12

Bake in the preheated oven until the crust is golden and the rhubarb is softened, 30 to 40 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool for 15 minutes before serving. Serve warm with ice cream, if desired.