Rhubarb Galette


It’s beginning to feel a lot like spring, even though there’s still snow on the ground. But hey! Rhubarb is here. Free form galettes are easy with well-made dough.


Recipe, by Laylita


Sweet tart dough:
1 ½ cups of all-purpose flour
2 tablespoons sugar
A pinch of salt
1 stick of butter (4 ounces), cut into small pieces
1 egg
2-3 tablespoons cold water

(for crust) 1 egg, whisked to be used as egg wash

(for crust) 1-2 tablespoons of sugar to sprinkle on crust

Rhubarb filling
4 cups of diced rhubarb, about 10 oz or 2-3 stalks
½ cup white, granulated sugar
1 tablespoons lemon juice
4 tablespoons corn starch


Rhubarb filling
  1. Put the diced rhubarb in a medium bowl, add the lemon juice, sugar, and corn starch. Mix well and let rest for at least 30 minutes, stirring every once in a while.
Sweet tart dough preparation
  1. Combine the flour, sugar and salt in a food processor and mix.
  2. Add the butter pieces, in batches, and pulse until mixed.
  3. Add the egg and the water, 1 tablespoon at a time, until clumps of dough start to form.
  4. Remove the dough from the food processor and knead it gently.
  5. Mold the dough into a flattened thick disc, and chill in the refrigerator for at least 30 minutes.
  6. On a floured sheet of wax paper, roll out the dough into a thin sheet that is a couple inches larger than the tart pan you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper
  7. Carefully transfer the rolled out tart dough onto a flat baking pan lined with parchment paper.
  8. Use a slotted spoon to transfer the rhubarb filling to the center of tart. Try to avoid adding any of the liquid at this moment, but save it for later. Leave the outer 2 to 4 inches of tart dough free of any fruit filling. Next fold the edges of the tart dough over the filling, it won’t cover the entire filling and is mainly meant to contain and keep the filling inside.
  9. Refrigerate the rustic tart for at least 30 minutes.


Baking the tart
  1. Pre-heat the oven to 400F.
  2. Brush the edges with the egg wash and sprinkle with some sugar. At this point, you can also use a regular spoon to add the liquid from the fruit filling back into the tart. Place the tart in the pre-heated oven.
  3. Bake the tart for about 35 minutes or until the crust is golden.



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About michelleswordpressyay

An indulgence canvas for original artwork, New York CIty, digital illustrations, burritos, travel, D.I.Y. projects, travel, inspiration, coffee and art,

3 responses to “Rhubarb Galette”

  1. Ema Jones says :

    Can I use coconut sugar instead of this sugar?

    • michelleswordpressyay says :

      Hi Ema, for the rhubarb filling mixture, I recommend using granulated sugar (either white or I woud think that coconut is fine). I have never used coconut sugar, but I have done a little research and it seems to be a bit on the coarse side, like turbinado sugar. Is the coconut sugar you have granulated? The purpose of the sugar in the rhubarb mixture is so that along with the lemon juice and corn starch, it forms a sweet, liquid coating around the diced rhubarb. After 30 minutes, it all dissolved into a nice, pink liquid of medium thickness. Regarding taste, I imagine that cocounut flavor would certainly enhance the rhubarb flavor, if that fits your preference! Later in the recipe, I used turbinado sugar on top of the the egg washed dough before putting it into the oven. You can certainly use coarse coconut sugar there too. Let me know how it comes out if you end up making it 🙂

      • Ema Jones says :

        Hey Michelle, first of all thanks for writing so much and for the concern. Yeah, I can use melted coconut sugar!

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