I am proclaiming this rhubarb galette the official galette of springtime. I don't think anything is more symbolic of spring than the beautiful, slightly mysterious rhubarb plant. Technically a vegetable, rhubarb is one of the very first crops to pop out of the dirt in the springtime. It is wonderfully old-fashioned, delightfully tart, and will always remind me of my grandma. And on top of all that, it's hot pink! How many times do you get to cook with something that is naturally hot pink?
Often, rhubarb is combined with strawberry or other fruits, but for this rhubarb galette I wanted the full, in-your-face rhubarb experience. I enhanced the flavor with vanilla bean and lemon zest. But otherwise I let the delicate, tart flavor of the rhubarb really shine.
I've sung the galettes praises before, and this rhubarb galette is no different. They are just so much easier than pie. Like, why is "easy as pie" an expression?? Pies really aren't that easy to make. But galettes are! And I love the more equal filling-to-crust ratio.
You might remember my Pear Galette, which is always a big hit in the fall. But it was time for another galette to enter the limelight just in time for springtime and just in time for rhubarb season. This rhubarb galette will amaze you. It is so simple, so few ingredients, but it delivers the most balanced flavor experience. The filling is tart and almost creamy and the crust is tender, flaky, and so buttery. Top it off with some vanilla bean ice cream and you will not be able to stop eating it!
Making this rhubarb galette could not be easier
Here's what you'll need:
- a simple homemade pie crust (recipe below) or feel free to use store-bought
- chopped rhubarb
- sugar
- flour
- lemon zest and juice
- vanilla bean paste
- butter
- egg wash
Keep your eyes peeled for rhubarb at your local markets and give this recipe a try. I have a few other rhubarb recipes coming, so if you love it as much as I do make sure to check back soon! xo - Anita
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Rhubarb Galette
This fresh rhubarb galette is a true taste of springtime. It is tart, just sweet enough, and the buttery crust is just so good! Serve with some vanilla ice cream or softly whipped cream.
- Total Time: 1 hour
- Yield: 1 galette
Ingredients
for the crust:
- 1.5 cups all purpose flour
- 1 stick butter (8 tablespoons), very cold and diced into small cubes
- ¼ teaspoon kosher salt
- 1 tbs sugar
- 1 tbs vodka mixed with 4 tbs water, very cold (I learned the vodka trick from America's Test Kitchen a long, long time ago, and it really makes a difference; however, you can leave it out and just use water.)
for the rhubarb filling:
- 3 cups chopped, fresh rhubarb (usually about 6-7 stalks)
- ¼ cup granulated sugar
- ¼ cup all purpose flour
- zest and juice from one lemon
- 2 tablespoons vanilla bean paste
- 1 tablespoon butter, diced into small pieces
for the egg wash:
- 1 egg mixed with 2 tablespoons water
- sugar for sprinkling edges
Instructions
Make the crust first:
- Place dry ingredients in food processor and pulse to mix. Add cubed butter and pulse about 12 times until the butter and shortening are mixed throughout. Slowly pour the water/vodka mixture through the lid while pulsing, until the dough begins to clump. Give it one more good, long pulse until you see it starting to form a ball.
- Transfer the dough to a piece of plastic wrap or parchment and press together to form a flat, round disc and chill for 20-30 minutes.
- Prepare your filling while it chills and preheat oven to 400 degrees with a pizza stone, baking steel, or large cookie sheet.
- To prepare filling: place all filling ingredients except butter in a bowl and mix well to combine.
- After chilling, roll dough out on a floured surface (I like to do it on the parchment I'll bake it on later) until you have about a 12 inch circle, and a thickness of about ¼ inch. The edges don't have to be perfect, just make sure to keep moving the dough and adding flour while rolling to make sure it isn't sticking (you don't have to worry too much about this if you're rolling it on parchment.)
- Place rolled out dough in refrigerator for 5-10 minutes before adding filling.
- Place rhubarb and all their "goo" in the center of your rolled out crust, leaving a one inch border.Trim any very uneven edges if desired and fold edges of dough over the filling, folding and crimping as you go. Brush edges and folds with egg wash and sprinkle with a light dusting of granulated sugar, dot the top of the rhubarb filling with butter, and slide into the oven, either on a preheated pizza stone, baking steel, or preheated sheet tray.
- Bake for 25-30 minutes, until crust is golden brown and filling is bubbly. Let cool for 20 minutes and serve slightly warm with vanilla ice cream or whipped cream.
Notes
If you do this on an unrimmed baking sheet, place some foil beneath the oven rack just in case you have any spills.
Feel free to use a store-bought pie crust if you want to make this even easier.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Jerilea says
This was really easy. It took less time to bake than a typical pie. Added a smidge of powdered ginger. Thanks!
anita | wild thistle kitchen says
Hi Jerilea! I'm so glad you enjoyed this recipe. The ginger sounds like a lovely addition. Thank you! - Anita
Audrey Cortez says
It’s finally rhubarb season in Portland and this recipe is pure perfection!! I love that it’s lower in sugar than most rhubarb recipes! We’re such rhubarb fans that I seek out pure rhubarb recipes, I don’t like to interfere with the taste with berries. This will be a regular in my house from now on. Thank you!!
anita | wild thistle kitchen says
Ahhh a fellow rhubarb purist! I love it! Thank you SO much for this kind comment! It means so much! I am so glad you enjoyed the recipe!