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Rhubarb Galette
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5 from 2 votes

Rhubarb Galette

Homemade pie dough filled with rhubarb and sugar. This rhubarb galette is the perfect summer treat.
Course Dessert
Cuisine Swiss
Keyword how to make rhubarb galette, recipe using rhubarb
Prep Time 25 minutes
Cook Time 40 minutes
Dough Chill Time 1 hour
Total Time 1 hour
Servings 4
Calories 514kcal
Author Aline Cueni

Ingredients

Pie Dough

  • 145 g pastry flour (type 405)
  • 0.5 tbsp sugar
  • 1/4 tsp salt
  • 125 g butter cold
  • 0.5 tbsp apple vinegar
  • 1.5 tbsp water ice cold

Rhubarb Filling

  • 500 g rhubarb
  • 100 g sugar
  • 1 tbsp flour

Rhubarb Galette

  • 1 egg beaten
  • 1 tbsp sugar

Instructions

Pie Dough

  • Mix the flour, sugar and salt together. Add cold butter in little pieces to the dough and mix it in your kitchen machine using the k-beater (Kenwood) or flat beater (Kitchen Aid) until resembles coarse crumbs. 
  • Add the apple vinegar and water and mix until you have a smooth dough. Form into a disc, wrap in plastic foil and refrigerate for one hour in your fridge.
    Rhubarb Galette | Pie Dough Disc
  • Preheat your oven to 200°C/400°F.
    On a floured working surface, roll out your dough to 30cm/12inch.
    Transfer on a with baking paper lined baking tray. Aline's Kitchen Hack: Roll your dough on to your rolling pin to transfer it.

Rhubarb Filling

  • Trim the ends, peel, and wash the rhubarb - You will end up with about 400g rhubarb. Cut into ~15cm/6inch sticks and then cut them lengthwise. Mix with the sugar and flour.

Rhubarb Galette

  • Place the rhubarb filling in the middle of the rolled out pie dough. Fold the remaining dough over the rhubarb and press slightly to seel it. Brush the dough with the beaten egg and sprinkle with one tablespoon of sugar.
    Rhubarb Galette | Filling
  • Bake your rhubarb galette for 40 minutes at 200°C/400°F in your oven. In the last 5 minutes, bake it with the oven door ajar (stick a wooden spoon between the door and oven), this will make the dough super crispy.
    Rhubarb Galette | Before Baking
  • Let it cool down on a cooling rack for 15 minutes before serving. Sprinkle with sugar if you have a very sweet tooth and it's too sour for your taste.

Notes

  • Rhubarb is losing a lot of water during baking or cooking. Adding one tablespoon of flour will make the "rhubarb-sauce" a bit thicker. Nevertheless, there will be some juice from the rhubarb running out of your galette during baking. Make sure to use a baking sheet which is big enough to cover your baking tray in order to not have to clean it afterward. If you can live with that fact, go ahead and start baking.
  • Adding apple vinegar to your pie dough makes the dough smoother and easier to work with. You will not taste the vinegar, don't worry.

Nutrition

Calories: 514kcal | Carbohydrates: 63g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 415mg | Potassium: 506mg | Fiber: 6g | Sugar: 31g | Vitamin A: 970IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 1.9mg