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
- lemon zest and juice
- vanilla bean paste
- 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 - AnitaPrint