If you’re craving a dessert that’s both stunning and effortlessly easy, this Rhubarb Galette has your name all over it! Featuring a flaky, buttery crust wrapped around a vibrant rhubarb and almond filling (we’re making my one bowl frangipane!), this rustic tart is baked until the fruit is tender and sweet. Best enjoyed with warm with a scoop of vanilla ice cream and a sprinkle of chopped pistachios, it’s a beautiful way to showcase spring and summer produce.
A galette is the perfect reminder that desserts don’t have to be fussy to be impressive. If you’re as obsessed with fruit-froward desserts as I am, you’ll definitely want to try my strawberry almond galette with buttery pastry next. It’s layered with juicy strawberries and a homemade almond almond frangipane, making it the perfect summer showstopper when berries are at their peak!
Or if you’re looking for more ideas, check out my collection of easy homemade desserts for every occasion, featuring everything from bursting berry crisps and cobblers to elegant cakes and tarts.
What You’ll Need
- Homemade pastry dough: all-purpose flour, unsalted butter, kosher salt, cream cheese, and ice water
- Homemade frangipane: unsalted butter, egg, almond flour (or almond meal), granulated sugar, almond extract, and a pinch of kosher salt.
- Rhubarb filling: rhubarb stalks, sugar, cornstarch, water, and kosher salt. When buying rhubarb: choose firm, crisp stalks with vibrant color. Skip the leaves — they’re toxic! Wash and chop the rhubarb. If the stalks are thick or tough, peel them before using. While fresh rhubarb is best, you can use frozen rhubarb. Thaw it completely and drain any excess liquid before using.
- Egg wash: egg and water
- For serving: coarse sugar and chopped pistachios
What exactly is frangipane? It’s a creamy almond paste that is used as a base for tarts and galettes. It’s made from ground almonds, butter, sugar, eggs, and almond extract. It’s also the delicious filling used in homemade almond croissants, which by the way are too easy not to try!
Ingredient Substitutions
- Nuts: You can swap out chopped pistachios with almonds, hazelnuts, or even candied pecans if you like.
- Fruit: This galette recipe is all about fresh rhubarb, but if you’re more of a berry person, try my easy strawberry galette.
- Frangipane: If you’re allergic to nuts, you can omit the pistachios and substitute frangipane with pastry cream.
Make The Pastry Dough
This is my go-to pastry dough for sweet tarts and galettes, and it’s made entirely in a food processor.
Combine all-purpose flour, cold unsalted butter, and kosher salt in a food processor. Pulse about 8-10 times, then add cream cheese and pulse again. Add a few tablespoons of ice water, then pulse just until the mixture is able to hold together when pressed.
It’s really important that you chill the dough. Wrap it in plastic wrap, flatten it into a disk, then refrigerate for 30 minutes.
If preferred, yes, you can of course use a pre-made pie crust to save time. Look for a good quality crust, then be sure to defrost fully before rolling out.
Make The Frangipane
I absolutely adore all desserts made with almonds, so frangipane is always welcome in my kitchen. It also happens to be incredibly simple to make! It’s made in one bowl.
Combine softened butter, an egg, almond flour, sugar, almond extract, and a pinch of kosher salt in a large mixing bowl. Use a handheld mixer or whisk to beat until completely combined. Refrigerate until needed.
Prepare The Filling
You may think cutting into rhubarb that it has the texture of celery — you’re not wrong. But something magical happens when it’s cooked. It becomes soft, tender, and (thanks to sugar) much less tart.
To make the filling, combine sliced rhubarb, sugar, cornstarch, a couple tablespoons of water, and kosher salt in a large bowl, then stir well.
Rhubarb is a sure sign that spring is underway–if you see it in the stores, don’t wait to grab some!
How To Assemble and Bake
- Roll out the chilled pastry dough. Preheat an oven to 400°F (200°C). Roll the dough out onto a lightly floured surface until it’s approximately a 12-inch circle (doesn’t have to be perfect). Carefully transfer to a parchment-lined baking sheet.
- Fill the galette. Spread the frangipane into an even layer right on top of the pastry, being sure to leave a 2-inch border along the edges. Spoon the rhubarb filling on top, being sure to scrape out the bowl and get all the sugar. Fold over the edges of the crust creating an overlapping crust.
- Bake the galette. Brush the crust with egg wash, then sprinkle with turbinado sugar. Transfer to the preheated oven and bake for 50 minutes, or until the crust is golden brown.
- Cool, then serve. Let the galette cool on a wire rack before topping with pistachios, slicing, and serving. This dessert is divine on its own, but a scoop of vanilla ice cream or homemade whipped cream takes it over the top.
Don’t be afraid of a rustic look! The beauty of a galette lies in its imperfections.
Tips For Working With Pastry
- Keep it cold: Ensure your butter, shortening, and water are very cold to achieve the flakiest pastry.
- Resting time: Let the dough rest in the fridge to relax the gluten, making it easier to roll out. If your kitchen is warm, chill the dough for an additional 15 minutes before rolling it out. This will prevent the butter from melting and make the dough easier to handle.
- Don’t skip the egg wash: It gives the crust a beautiful golden color and shine.
Make-Ahead, Leftovers, & Storage
- To make-ahead: The pastry dough and frangipane can be prepared up to 2 days in advance and stored in the refrigerator.
- Leftovers and storage: Store any leftover galette in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating instructions: To warm the galette, place it in a 350°F (175°C) oven for 10-15 minutes until heated through.
- Freezing instructions: You can freeze the unbaked galette. Assemble the galette, wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Bake from frozen, adding an extra 10 minutes to the baking time.
Recommended Serving Suggestions
The very best way to enjoy this rhubarb galette is with a big scoop of vanilla ice cream or a dollop of homemade whipped cream. The creamy, cold additions complement the warm, fruit tart beautifully.
For a slightly less sweet way to enjoy, serve this with a dollop of crème fraîche.
And if you have lots of pistachios leftover, highly recommend whipping up a batch of my buttery shortbread cookies with chocolate chips or this dreamy pistachio and rose water cake–they’re both incredibly simple and also freezer-friendly!
If you think for one second that you maybe don’t like rhubarb, I’d urge you to give this recipe a try. The rhubarb becomes tender and sweet and perfectly complements the sweet almond filling. Ugh, she’s a beauty!!
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Rhubarb Galette with Frangipane & Pistachios
Equipment
Ingredients
For the pastry dough
- 1½ cups (175g) all-purpose flour, plus more for dusting
- ½ cup (113g) unsalted butter, very cold, cut into cubes
- ½ tsp Kosher salt
- 4 oz (115g) cream cheese, very cold, cut into cubes
- 2 Tbsp ice water
For the frangipane
- 2 Tbsp (28g) unsalted butter, softened
- 1 large (50g) egg
- ½ cup (48g) almond flour
- 3 Tbsp (38g) granulated sugar
- ½ tsp almond extract
- Pinch of kosher salt
For the rhubarb filling
- 4 cups (400g) rhubarb, sliced into ½-inch pieces
- ⅓ cup (65g) granulated sugar
- 2 Tbsp (16g) cornstarch
- 2 Tbsp water
- ½ tsp Kosher salt
For assembly and serving
- 1 large egg
- 1 tsp water
- Turbinado sugar
- ¼ cup pistachios, roughly chopped
- Whipped cream or ice cream
Instructions
- Make the pastry dough. Combine 1½ cups (175g) all-purpose flour, ½ cup (113g) unsalted butter, and ½ tsp Kosher salt in the bowl of a food processor fitted with blade attachment. Pulse about 8-10 times, or until there are pea sized pieces of butter. Add 4oz (115g) cream cheese, then pulse a few additional times. Add 2 Tbsp ice water, then pulse again, just until the mixture is able to hold together in a ball when pressed.
- Chill the dough. Turn the dough out onto a sheet of plastic wrap, then wrap and press it into a flat disk. Use your hands to help shape the dough so that it is flat and round. Refrigerate for 30 minutes.
- Roll out the dough. Preheat an oven to 400F. Lightly flour a work surface, then roll out the dough into a 12-inch circle (doesn’t have to be perfect!). Carefully transfer the dough to a parchment lined rimmed baking sheet. I like to do this by gently wrapping the dough up around the rolling pin, then unrolling it onto the sheet pan. Refrigerate while you make the filling.
- Make the frangipane. Place 2 Tbsp (28g) softened butter, 1 large (50g) egg, ½ cup (48g) almond flour (or almond meal), 3 Tbsp (38g) sugar, ½ tsp almond extract, and a pinch of Kosher salt in a large mixing bowl. Use a handheld mixer to whisk until well mixed. Alternatively, it can be mixed in a stand mixer fitted with a whisk attachment. Refrigerate until needed.
- Make the rhubarb filling. Combine 4 cups (400g) sliced rhubarb, ⅓ cup (65g) sugar, 2 Tbsp (16g) cornstarch, 2 Tbsp water, and ½ tsp Kosher salt in a large mixing bowl.
- Assemble the galette. Spread the frangipane filling onto the rolled out pastry dough, leaving a 2-inch border along the edges. Spoon the rhubarb filling on top of the frangipane, being sure to scrape out the bowl. Fold the edges of the galette up and over onto itself, creating an overlapping crust.
- Make the egg wash. Combine 1 large egg and 1 tsp water in a small bowl, then whisk. Brush the egg wash onto the exposed pastry crust. Sprinkle a few teaspoons of turbinado sugar onto the crust.
- Bake the rhubarb galette. Transfer to a preheated oven and bake for 50 minutes, or until the filling is bubbling and the crust is golden brown. Allow the galette to cool for about 1 hour until the filling is set, then slice and serve with chopped pistachios and whipped cream or ice cream!
Notes
- If you make the pastry dough ahead of time and chill it for an extended period of time, be sure to let it sit out at room temperature for at least 20-30 minutes, or until it’s able to be rolled out easily.
- To make-ahead: The pastry dough and frangipane can be prepared up to 2 days in advance and stored in the refrigerator.
- Leftovers and storage: Store any leftover galette in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating instructions: To warm the galette, place it in a 350°F (175°C) oven for 10-15 minutes until heated through.
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Nutrition
Photography by: Megan McKeehan
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