This Rustic Rhubarb Galette has a golden-brown, buttery crust and a sweet & juicy filling with tangy rhubarb. It is super scrumptious and easy to make - no fancy baking skills required!
Eating healthy can be challenging when you have a sweet tooth! That is why I always try to incorporate fruit and nuts into my baked goods for some added nutrition. With this rhubarb galette recipe I also used white whole wheat flour in the crust to boost the fiber content up to 5 grams per serving!
Not familiar with white whole wheat flour? Like whole wheat flour, white whole wheat flour is healthier and less processed than white flour, however it is not as dense and has a milder flavor.
Ingredients Needed
This recipe uses fresh rhubarb and a few pantry staples that you probably already have on hand. Where can you find rhubarb, you ask? Rhubarb is harvested May through July and can be found at your local farmer's market, grocery store, or grown in your own garden. I always look forward to a call from my Uncle Tom each year to hear, "the rhubarb is ready!" 😃
How to make a galette
First, slice the rhubarb and place in a large mixing bowl. Add the sugar, flour, vanilla extract, and melted butter. Mix to combine and set aside.
For the crust, whisk together the flour and salt. Add small pieces of butter, and mix together with your fingers until you have course, crumbly pieces. (You can also use a pastry cutter or pulse in a food processor if preferred.) Next, add 2 tablespoons of water and knead a few times until a dough is formed. If the dough is too dry, you can add an additional 1 tablespoon of water at a time. Roll out the dough on a floured surface into a circular shape about ⅛" thick.
Next, add the rhubarb filling onto the center of the dough leaving a 1-2 inch border. Fold up the edges of the dough. Mix the egg and water together and brush onto the edges of the dough.
Garnish the crust as desired with sliced almonds and sprinkle with a small amount of sugar. I used turbinado (pure cane sugar) which has larger, coarse crystals. You could also use shredded coconut!
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the juices are bubbling.
This rhubarb galette recipe is the best ever! Looks so fancy, however is so simple!
Frequently Asked Questions
If you're short on time, absolutely!
This galette can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy it the next day for breakfast! 😃
FUN FACT
Did you know that rhubarb is a vegetable, not a fruit?
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Other summer treats you are sure to love-
Rustic Rhubarb Galette
Ingredients
Galette Crust
- 1 cup White Whole Wheat Flour
- ½ teaspoon Salt
- 8 oz Unsalted Butter, cold stick cut into small pieces
- 2-5 Tablespoons Cold Water
Galette Filling
- 3 cups Rhubarb
- ½ cup Sugar
- 2 Tablespoons White Whole Wheat Flour
- 1 Tablespoons Butter melted
- 1 teaspoon Vanilla Extract
Egg Wash
- 1 Egg beaten
- 1 Tablespoon Cold Water
For Garnishing
- 2 teaspoons Sugar
- 2 Tablespoons Sliced Almonds
Instructions
Galette Filling
- Preheat oven to 400 degrees.
- Slice the rhubarb and place it in a large mixing bowl.
- Add the sugar, flour, vanilla extract, and melted butter. Mix to combine and set aside.
Galette Crust
- Whisk together the flour and salt.
- Add the butter and mix with your fingers until you have course, crumbly pieces. (You can also use a pastry cutter or in a food processor if preferred.)
- Add 2 tablespoons of water and knead a few times until a dough is formed. If the dough is too dry, you can add an additional 1 tablespoon of water at a time.
- Roll out the dough on a floured surface into a circular shape about ⅛" thick.
Assembly
- Add the rhubarb filling onto the center of the dough leaving a 1-2 inch border.
- Fold up the edges of the dough.
- Mix the egg and water together and brush onto the edges of the dough.
- Garnish the crust as desired with sliced almonds and sprinkle with sugar.
- Bake for 30 minutes or until the crust is golden brown and the juices are bubbling.
Notes
- Not familiar with white whole wheat flour? Like whole wheat flour, white whole wheat flour is healthier and less processed than white flour, however it is not as dense and has a milder flavor.
- A premade, store-bought pie crust can be used if you are short on time.
- I used turbinado (pure cane sugar) which has larger, coarse crystals. You could also use shredded coconut!
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
