Rhubarb Galette



How is it May already? Time is moving so fast. I'm always on the look out for a great rhubarb recipe. So when I saw this straight up rhubarb galette I decided to give it a go. Its slightly tart and you most certainly need to like rhubarb, serve it with whipped cream and it really is a perfect balance of sweet and tart. Lovely.

Rhubarb Galette adapted from Bon Appetit


1 1/4 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water

1 pound trimmed rhubarb, cut into 2-inch-long 1/4-inch-thick matchstick-size strips
1/4 cup plus 5 tablespoons sugar, divided
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 large egg yolk, beaten to blend


Whisk flour, sugar, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse crumbs. Add 2 tablespoons ice water; stir until dough clumps together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. Keep chilled. Let dough soften 10 minutes at room temperature before rolling out.

Combine rhubarb and 1/4 cup sugar in medium bowl; let stand at least 30 minutes and up to 1 hour. Position rack in center of oven and preheat to 350°F. Place large sheet of parchment on work surface; sprinkle parchment with flour. Roll out dough on parchment to 12-inch round. Transfer dough on parchment to large baking sheet. Starting in center of dough round, arrange rhubarb strips in concentric circles and slightly overlapping atop dough, leaving 1-inch plain border at edge. Gently fold dough border up over outer edge of rhubarb topping, folding and crimping dough to create decorative edge. Sprinkle 2 tablespoons sugar over rhubarb. Dot rhubarb with butter. Brush dough edges with beaten egg. Sprinkle edges with 1 tablespoon sugar. Bake galette until rhubarb is tender and juices are bubbling, about 1 hour. Cool galette at least 30 minutes.

They serve it with Creme Friache, I used whipped cream.



  1. Looks like success, Nicole! I love the rustic beauty of a galette, and might have to add this one to my to do list. Beautiful!

  2. I agree with Jess! As soon as my rhubarb is ready for the picking, I'm so going to make this.

  3. Rhubarb, Raddish - these were never in my shopping list but probably now I have to change my outlook just because of the way they look - thanks to your amazing photography!

  4. Wow, this looks so good!

  5. Beautiful, Nicole! I love galettes and how the rhubarb looks like stripes :) Can't wait to try.

  6. Beautiful! Was the sugar able to seep into the long stalks? Or was the middle of the stalk a bit more bitter? I typically chop the stalk into 1/2" pieces, but this is just so beautiful with the long pieces. This would be perfect for a dinner party/brunch - pretty to look and and easy to assemble. Wonderful post.

  7. I remember your instagram shots of this and couldn't wait to see the recipe and the larger photo.

    Love it!

  8. This recipe looks fantastic! I just love your photos as well. I am actually hosting a rhubarb linky party at 2sisters2cities.com as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!


  9. This looks amazing, love rhubarb!

  10. Your photos are just amazing! I am so in love with them!

  11. I made this last night...delicious!

  12. Beautiful photos... but I'm missing 2 spoons of sugar in the method?



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