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–+ servings
a rhubarb filled galette with a browned crust and slivered almonds

Rustic Rhubarb Galette

Author: Hoorah to Health
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!
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American, French
Servings 6
Calories 330 kcal

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. 
Enjoy!

Nutrition

Serving: 6Calories: 330kcalCarbohydrates: 38gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 114mgSodium: 221mgPotassium: 258mgFiber: 5gSugar: 19gVitamin A: 1105IUVitamin C: 5mgCalcium: 95mgIron: 1mg