Rhubarb galette
Inspired by the simple beauty of French country tarts, our rhubarb galette recipe pairs a nutty almond pastry with a sweet rhubarb filling. Rhubarb is arranged in a neat herringbone pattern that gives the galette its eye-catching look, then baked until tender and lightly caramelised. A gentle brush of sugar syrup gives the top a glossy finish, and each slice is served with softly whipped cream on the side.
Ingredients
Pastry base
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225 g
Plain flour
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100 g
Ground almonds
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75 g
Sugar
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200 g
Cold butter
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|
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1
Egg
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Filling
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50 g
Sugar
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25 g
Ground almonds
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25 g
Corn flour
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600 g
Rhubarb, trimmed
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Sugar syrup
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50 ml
Boiling water
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50 g
Sugar
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Topping
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1
Egg, beaten
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Pearl sugar
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To serve
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500 ml
Double cream, lightly whipped
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Instructions
Pastry base
Filling
Sugar syrup
Assembling the rhubarb galette
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
When choosing rhubarb, go for firm, crisp stalks with a smooth surface. Avoid any that feel soft, limp, or dry at the ends. For this galette, thinner stalks work best, as they cook more quickly and soften more evenly in the oven.
Pat the sliced rhubarb dry with kitchen paper after rinsing. Before adding it, spread your mixture of cornflour, ground almonds, and sugar evenly across the base of the dough. This creates a barrier that absorbs the rhubarb's natural juices as they cook, preventing the moisture from soaking into the crust.
The pastry does not need to be perfectly round; uneven edges only add to its charm. Fold the sides over the filling in loose, soft sections, letting the shape form naturally. You can also layer the rhubarb in different patterns beyond the classic herringbone, such as a honeycomb or overlapping rows. A spiral or fan shape also gives a slightly different look. For a more relaxed finish, place the pieces freely across the pastry and let the shape form on its own.
FAQ: Questions about rhubarb galette
If you have questions about what a rhubarb galette is, how to serve it, or the best way to store it, you will find the answers below. We have gathered the most common ones below to make things easier.
What is a rhubarb galette?
A rhubarb galette is a French country tart; galette originally meant a flat cake, though today it often refers to a free-form pastry folded around a filling rather than shaped in a tin. It has a crisp, golden base with rhubarb arranged on top, often in a decorative pattern, and baked until tender. The edges are folded over to hold everything in place, giving it its characteristic look.
How should I serve a rhubarb galette?
Serve a rhubarb galette while it is still a little warm and cut it into slices. This way, the pastry stays crisp, and the filling remains soft. You can enjoy it with lightly whipped cream on the side.
How do I store a rhubarb galette?
To store your rhubarb galette, cool it to room temperature. Transfer it to an airtight container or wrap it well with cling film. Keep it in the fridge for 2–3 days. You can serve it cold or at room temperature, or warm it in the oven at 150 °C for about 10 minutes if you would like to bring back some of its crispness.
Can I freeze a rhubarb galette?
Yes, you can freeze a rhubarb galette once it has cooled completely. For easier serving, cut it into slices first, then wrap them well or place them in an airtight container. It will keep for up to 3 months. When you are ready to serve, thaw the slices in the fridge before warming them in the oven at 150 °C for about 10–15 minutes to help bring back the crisp edges.
Nutritional values per serving
Energy:
481 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 4.7 g |
| Protein | 4.6 % | 5.4 g |
| Fat | 77.3 % | 42.1 g |
| Carbohydrates | 18.1 % | 21.4 g |
Enjoy our rustic rhubarb galette
Serve a slice of this rhubarb galette and watch how quickly it disappears. Its hand-folded edges and glossy finish give it a lovely rustic look. And with the scent of almonds and sugar filling the kitchen, it is almost impossible to pass up.
It is perfect for elevenses with a cup of tea or an afternoon coffee. Even with its free-form shape, the herringbone pattern gives the galette a more refined look, making it a lovely choice for outdoor gatherings, celebrations, and other special occasions.
Still in the mood for rhubarb? You might also enjoy our rhubarb tart for something a little more classic, our rhubarb jam for an easy kitchen staple, or our rhubarb pudding cake when you want something warm and comforting.
Seasonal filling with sweet and tart rhubarb
A classic French galette is all about celebrating whatever is in season, and rhubarb is a fantastic choice when those vibrant pink stalks start to appear. The rhubarb sits on a mixture of ground almonds and sugar, which helps protect the pastry and adds a nutty, sweet note underneath. As it bakes, the rhubarb softens and releases its juices into the almond layer, while a final brush of sugar syrup adds a glossy, slightly sticky finish.
If you enjoy this spring-ready rhubarb version, try our apple galette next.
A tender, buttery crust with a sprinkling of pearl sugar
The base for this delightful galette consists of a buttery shortcrust pastry with some ground almonds mixed in. It complements the almond notes in the filling, but the biggest change is in the texture. The crust is more tender and slightly more delicate, while still holding its shape. As it bakes, the edges turn golden and lightly crisp, creating a nice contrast to the softer centre. A sprinkle of pearl sugar leaves an irresistibly crisp finish.
A sweet free-form pie from the French kitchen
In France, the galette is a staple of home baking, cherished for its free-form, hand-shaped style that adapts to whatever the season provides. Its slightly uneven edges are part of the appeal, giving it a simple, rustic look.
While many galettes, including this one, are filled with fruit, savoury versions are just as common. Fillings range from vegetables to cheese, but the idea remains the same, with a simple pastry folded around the filling and baked until golden.
Explore simple ways to add your own touch
Galettes are best when kept simple, but there is still plenty of room to make them your own. Pair the rhubarb with other fruits such as strawberries or apricots, which add a softer, sweeter note. If you prefer something with more intensity, gooseberries are a good choice and bring even more tartness.
Since ground almonds are already incorporated into both the dough and the filling, it is easy to build on that flavour. Grate a little marzipan over the top before baking and let it melt slightly into the galette for added sweetness and a softer almond note.
If you want more texture, scatter over some nuts before baking or finish with toasted ones just before serving. Hazelnuts, pistachios, almonds, and walnuts all work well, adding extra crunch to the galette.
If this rhubarb galette has inspired you to keep baking, you are in the right place. Take a look at our rhubarb desserts for more sweet favourites or our collection of cakes, tarts, and pies with rhubarb.
