Rhubarb Galette

This rhubarb galette is bright and colorful. It is a beautiful spring dessert to serve for an afternoon sweet treat or to cap off a dinner party. Serve warm with ice cream, if desired.

Rhubarb Galette
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
1 hrs 55 mins
Total Time:
2 hrs 40 mins
1 galette



  • 1 ⅓ cups all-purpose flour, plus more for dusting

  • 2 teaspoons white sugar

  • ½ teaspoon kosher salt

  • ½ cup cold unsalted butter, cubed

  • ¼ cup ice cold water


  • 1 ¼ pounds fresh rhubarb

  • ½ cup white sugar

  • 1 tablespoon cornstarch

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cardamom

  • ½ teaspoon grated orange zest

  • 1 large egg

  • 1 tablespoon water

  • 2 teaspoons turbinado sugar


  1. Prepare the Crust: Whisk together flour, white sugar, and salt in a large bowl. Add butter; using your fingers or a pastry blender, work the butter into the flour mixture until butter pieces are no larger than a dime. Drizzle ice cold water over the flour and butter mixture. Gently combine until no dry spots remain and the mixture resembles a shaggy dough. Form the dough into a rectangular block and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.

  2. Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet on the center rack of oven. Line a second baking sheet with parchment paper.

  3. Lightly dust a work surface with flour. Roll the dough into a large rectangle, about 12x16 inches, constantly turning and moving the dough to prevent sticking. Transfer the rolled dough to the lined baking sheet and chill for 15 minutes.

  4. Prepare the Filling: Halve rhubarb stalks lengthwise and cut into 8-inch pieces. Combine rhubarb pieces, white sugar, cornstarch, vanilla, cardamom, and orange zest in a large bowl; mix well. Let stand 5 minutes.

  5. Remove the dough from the fridge refrigerator. Place the rhubarb side-by-side in an even layer in the center of the dough, leaving a 2-inch border around the edges. Fold the edges towards the center of the galette (the edges will overlap with some of the filling). Pinch pleats corners firmly to seal. Whisk together the egg and tap water in a small bowl. Brush the dough with the egg wash and sprinkle with turbinado sugar. Refrigerate for 15 minutes.

  6. Remove baking sheet from oven; carefully slide the galette and parchment paper onto the preheated baking sheet in the oven. Bake in the preheated oven until the crust is golden and the rhubarb is softened, 30 to 40 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool for 15 minutes before serving. Serve warm with ice cream, if desired.

Cook's Note:

Rhubarb can be hard to find when it's not in season, but is widely available in spring/early summer. If you don't like/don't have cardamom, you could substitute with ginger – obviously a different flavor profile, but it also pairs very well. You can use tapioca starch instead of cornstarch.

Nutrition Facts (per serving)

264 Calories
13g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 264
% Daily Value *
Total Fat 13g 16%
Saturated Fat 8g 38%
Cholesterol 54mg 18%
Sodium 134mg 6%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 7%
Protein 4g
Potassium 246mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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