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Rustic Rhubarb Galette
Back in 2015, I published a recipe for mini rhubarb galettes, which are little individual pies. These are good, but my ginger-averse husband always prefers less (or ideally zero) ginger.
Rhubarb Abounds!
Fast forward to 2024: I planted two rhubarb plants in my garden, and they thrived and produced a lot of wonderful rhubarb. What to do, what to do? Cake? Add to a chicken dish? Scones? Pie? Nope, I decided a large, rustic galette was in order. I had a disc of pie crust I made a while ago that I defrosted, and everything else was in my pantry. On top of it all, it was my grandson Asher’s 13th birthday, so I killed two birds with one stone and offered to bring the dessert for his birthday dinner celebration.
Asher & His Birthday Galette!
This turned out to hit the mark on the first try. It was so easy to make, there was just the right amount of crust, and I didn’t sweat making a pretty fluting or anything like what one does with a pie. I didn’t have vanilla ice cream or whipping cream on hand, but truly, this tasted great unadorned. I would highly suggest you try this when rhubarb is available wherever you live.
Rustic Rhubarb Galette
Serves 8-10
Ingredients
- One pie crust rolled out to about 10-12 inches
- About 3 ½ – 4 cups diced rhubarb, cut about ½ inch thick. (I cut the thick stalks in half lengthwise first)
- ½ cup granulated sugar
- 1 Tbsp cornstarch
- Pinch nutmeg
- ¼ tsp ground cinnamon
- 1 Tbsp fresh lemon juice
- Dash vanilla extract
- Sparkly sugar for the top right before baking
- 2 tsp unsalted butter right before baking
Instructions
Place the rhubarb in a medium bowl. Add everything but the sparkly sugar and butter, and stir well until the sugar liquifies. I leave this on the counter for a few minutes.
Roll out the pie crust to an 11” circle and place it on a parchment-lined rimmed cookie sheet. Put the rhubarb mixture in the center, leaving about a 2” edge without fruit on it. Fold the dough over and pinch to enclose the rhubarb, leaving the center part with the rhubarb open.
Sprinkle crust and top with about 1 teaspoon of sparkly sugar. Dot the butter over the rhubarb.
Bake for 35 minutes until the crust is browned and juices are bubbling. (Note, some of my rhubarb juice ran out of the galette while baking and it still was so good, so don’t worry about this.)
Leave the galette on the cookie sheet for 15 minutes then gently lift the parchment onto a rack to cool.
Once cooled completely store covered in the fridge. Serve cold or reheat gently. Enjoy!
