This recipe for rhubarb galette is a perfect addition to any spring meal.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.

  • On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick.

  • Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20 minutes.

  • Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

Reviews (3)

37 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 2
Rating: 2.0 stars
Very disappointed in this. Used first picking of rhubarb from my garden to make this galette. I added the spices as written in the recipe, but that turned out to be a big mistake. In my opinion, the spices detracted from the rhubarb instead of enhancing it. Also, amount of sugar in recipe is NOT enough for a pound of rhubarb. Filling was WAY too sour -- lemon juice probably didn't help. Going back to my usual formula of more sugar, no lemon juice. I will say that the consistency of the filling was good -- not runny and not too solid.
Rating: 5 stars
Delicious and easy to make! Perfect balance of tart/sweet in the filling. The cornmeal pate brisee crust turned out extremely well, and I am awful at pastry. Will definitely be making this every rhubarb season. My only quibble with the recipe is the number of servings. This more realistically serves 4, not 8, both because of the size of the finished product and how good it is.
Rating: Unrated
This is a great recipe. I made this galette half a dozen times and turned out perfect every single time. No need to change a thing. Thank you MS.
Rating: Unrated
This recipe is wonderful! I have made it several times and modified it by adding strawberries or raspberries, and it never disappoints! The cornmeal crust makes the galette really special and is surpisingly easy to make.