Rhubarb is one of early summer’s most delicious sweet and tart edible perennials. Whip up this easy galette and enjoy a rustic French-inspired rhubarb pie.
Let’s make a rhubarb galette! This is such a scrumptious recipe! It’s summery, sweet, tart, crumbly, and easy to make too! The best way to describe a galette is an easy, rustic, peasant pie. You don’t need a pie pan and the pastry dough serves as a bowl to contain the luscious fruit filling. This might be your favorite summer dessert!
WHAT IS A GALETTE
A galette is a very French dessert. Basically, any round dough or pastry, or sponge is a galette. But for our purposes, we are making a pie dough recipe and then filling the middle with Rhubarb and wrapping the dough up and around the scrumptious filling!
But don’t stop at rhubarb!
Fill a galette with seasonal summer fruits and you will have a crowd-pleasing dessert all summer long! Or create a savory stew and wrap it up galette style!
MY RHUBARB LOVE STORY
The rhubarb is so beautiful, here in Lancaster County. And freshly picked rhubarb is showing up in our local farmer’s markets.
I first tasted rhubarb on a trip to my paternal grandparent’s farm in Missouri when I was just a wee girl and I was hooked! I love the sweet/tart taste when it is baked into a pie or galette or cake or made into a jam or sauce.
Rhubarb can be easily grown in a yard or garden; because it is a perennial, it will come back year after year! If you have never had a rhubarb dessert, this is a great recipe to begin with. Just don’t eat it raw. It is way too tart!
Here’s rhubarb right from our garden!
HOW TO MAKE A RHUBARB GALETTE
Let’s make a scrumptious summer rhubarb galette!
The pate’ brisse is an amazing all-butter pie dough. And so easy to make in the food processor! I love that I can roll the dough out so easily into a 14-inch round. It doesn’t have to be perfect!
The rhubarb filling is loaded with sweet and slightly tart fruit flavors. After I mixed the filling together I dumped it in the middle of the pie dough. Oh, yum!
And here it is! Right out of the oven! YUM!
This is one of my recipes. It’s so so easy! And the taste is really like biting into summer!
SCRUMPTIOUS RHUBARB GALETTE
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter cold and cut into small pieces
- 1/4-1/2 cup ice water
- 1 lb rhubarb, sliced 1/2 inch thick
- 1/2 juice of one-half lemon
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg freshly ground
- 1 large egg beaten
- sugar regular, sanding or turbinado
- 1 TBS unsalted butter cut into small pieces
- Add the flour, 1 tsp salt and 1 tsp sugar to a food processor. Whirl to blend
- Add the 1 cup of cold butter cut into small pieces to the food processor. Process for 10 seconds until the mixture resembles course meal.
- While the processor is running add the cold water 1 TBS at a time. Add just enough water to hold the dough together.
- Remove the pie dough from the processor and shape into a disc on a floured surface. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to a few days.
- Preheat oven to 375 degrees. Line a baking sheet with a piece of parchment paper
- On a lightly floured surface roll out the dough into a 14 inch round. Place on the baking sheet. Set aside.
- Place the rhubarb and juice of 1/2 lemon in a bowl and toss to coat.
- Add 3/4 cup sugar, 1/4 cup flour, 1/4 tsp salt, 1/4 tsp cinnamon, 1/8 tsp nutmeg to the rhubarb and mix to thoroughly coat.
- Arrange the rhubarb on top of the dough in the center leaving about a 2-inch border of dough all the way around it.
- Fold the dough border up and over the rhubarb, overlapping it and pressing the sides against one another leaving the center open and the rhubarb showing. See image.
- Brush the dough with the egg wash, sprinkle it with sugar and dot the rhubarb with the remaining 1 TBS unsalted butter.
- Put the galette in the refrigerator for 20 minutes.
- Bake until the crust is golden brown an the rhubarb is bubbly, about 55- 60 minutes.
- Move to a wire rack to cool.
- The rhubarb galette can be served warm or cold. Best with ice cream!