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When it comes to seasonal baking, few recipes capture the essence of spring like a Rhubarb Galette. With its flaky, buttery crust and striking swirl of tangy rhubarb, this rustic free-form tart is as beautiful as it is delicious. Itâs an easy yet elegant dessert that doesnât require a pie tin or perfect crust crimpingâjust fresh rhubarb and a little creativity.
Whether youâre looking to impress at brunch, cap off a spring dinner party, or simply celebrate rhubarb season, this galette delivers both style and flavor.
đ Why Youâll Love This Rhubarb Galette
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â Visually stunning without being fussy
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â No pie dish or special tools required
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â Flaky, golden crust thatâs foolproof and forgiving
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â Customizable filling â add strawberries, almond cream, or citrus
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â Perfect for spring gatherings or weekend baking
đ Ingredients
For the Galette Dough:
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1 Âź cups all-purpose flour
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½ cup (1 stick) unsalted butter, cold and cubed
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½ tsp salt
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1 tsp sugar
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3â5 tbsp ice water
đ§ Shortcut option: Store-bought pie crust works too, though homemade dough adds superior flakiness.
For the Rhubarb Filling:
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4â5 stalks fresh rhubarb, sliced thinly (Âź-inch) on the diagonal
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â cup granulated sugar
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1 tbsp cornstarch or arrowroot powder
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1 tsp lemon zest
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1 tbsp lemon juice
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½ tsp vanilla extract (optional)
For Assembly:
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1 egg (for egg wash)
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1 tbsp coarse sugar (for sprinkling)
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Optional: apricot jam or honey (to glaze the rhubarb after baking)
đŠâđł How to Make a Rhubarb Galette
đ§ Step 1: Make the Dough
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In a bowl, mix flour, salt, and sugar.
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Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
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Add ice water one tablespoon at a time, mixing until dough just comes together.
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Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
đĄ Make ahead tip: Dough can be made up to 3 days in advance or frozen for 1 month.
đ Step 2: Prepare the Rhubarb
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In a large bowl, toss sliced rhubarb with sugar, lemon juice, lemon zest, vanilla, and cornstarch.
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Let sit for 10â15 minutes to release some juices.
⨠Artistic tip: For a rose or swirl pattern, slice rhubarb on a sharp diagonal and sort by size for easier arranging.
đĽ Step 3: Roll and Assemble
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Roll dough on a floured surface into a 12-inch circle.
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Transfer to baking sheet.
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Arrange rhubarb slices in a swirl, spiral, or abstract pattern, leaving a 1½â2-inch border.
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Fold the edges of the dough over the filling, pleating gently.
đď¸ Step 4: Bake
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Brush dough edges with egg wash and sprinkle with coarse sugar.
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Bake for 35â40 minutes, or until crust is golden and filling is bubbling.
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Let cool 10â15 minutes before slicing.
⨠Optional glaze: Warm 1 tbsp apricot jam and brush over rhubarb for a glossy finish.
⨠Galette Tips & Variations
đ Swap or Add Fruits
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Rhubarb + strawberries = classic spring combo
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Rhubarb + orange = vibrant citrus twist
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Rhubarb + raspberries = bolder tartness
đ° Add a Flavor Layer
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Spread a thin layer of almond cream (frangipane) or cream cheese before adding rhubarb
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Add a pinch of cardamom or ground ginger for depth
đ§ Make It Ahead
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Dough and sliced rhubarb can be prepped a day in advance
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Freeze the assembled, unbaked galette for future use
đ§ Storage & Serving
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Room Temperature: Keeps well for up to 2 days, lightly covered
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Fridge: Store up to 5 days; reheat slices in a 300°F oven for 10 minutes
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Freezer: Freeze baked slices in an airtight container for up to 1 month
đŚ Serve With:
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A scoop of vanilla ice cream
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A dollop of whipped cream or crème fraÎche
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A drizzle of honey or maple syrup
đŹ Rhubarb Galette FAQs
â Can I use frozen rhubarb?
Yes, but thaw and pat dry before using to avoid excess liquid. You may also need a bit more cornstarch.
đ Do I need to peel rhubarb?
Not usually. If the stalks are thick or stringy, peeling the outer layer with a paring knife or peeler can help with texture.
𼧠Why use a galette instead of pie?
Galettes are less fussy, easier to assemble, and bake faster. They offer all the flavor of a pie without the pressure of perfection.
đŻ Can I make it gluten-free?
Yes! Use a 1:1 gluten-free flour blend and chill the dough well before rolling.
đż How do I keep the crust flaky?
Use cold butter, donât overwork the dough, and chill the galette before baking if your kitchen is warm.
đ˝ Final Thoughts: Simple, Elegant, and Bursting with Spring Flavor
The Rhubarb Galette proves that baking doesnât have to be complicated to be stunning. With just a few ingredients and some seasonal produce, you can create a dessert thatâs both rustic and refined. Perfect for showing off rhubarb in all its tart, pink gloryâwhether youâre a beginner baker or a pastry pro.
One bite of the crisp, golden crust and tangy-sweet filling, and youâll see why galettes are the ultimate dessert cheat code for home bakers.