Rhubarb Galette

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4.60 from 5 votes

Make the most of rhubarb season! 10 minutes of prep is all you need to make this simple Rhubarb Galette.

Course Dessert

Cuisine French

Prep Time 10

Cook Time 40

Total Time 55

Servings

Calories 104kcal

Author Olivia

Ingredients

one 11" pie crust store bought or homemade
4 cups rhubarb approx. 5 stalks, sliced 1/2" thick
2/3 cup granulated sugar
1 Tbsp cornstarch
1/4 tsp ground cinnamon
pinch nutmeg
pinch salt
1 Tbsp lemon juice
1/2 tsp vanilla extract
1 large egg lightly beaten with a splash of milk
Demerara sugar optional - or any coarse sugar
sliced almonds optional
1 Tbsp unsalted butter

US Customary - Metric

Instructions

Preheat oven to 375F and line baking sheet with parchment.
Place rhubarb in a large bowl. Add sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla. Mix well until combined.
Roll out pie dough to an 11" disc and place on parchment lined baking sheet. Place rhubarb in the middle of the pie crust leaving a 2" border. Fold dough over and pinch to enclose the rhubarb, leaving the center open.
Brush crust with egg wash and sprinkle with coarse sugar and sliced almonds if desired. Chill for 15mins. Add small pats of the 1 Tbsp of butter on top of the rhubarb.
Bake for 35-40mins, until crust is golden and juices are bubbling.
Cool on sheet for 10mins. Slide off with parchment onto wire rack to cool completely.
Store in fridge. Serve cold or reheated.

Nutrition

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