Rhubarb galette with a cornmeal crust. This easy rhubarb galette has a toasty cornmeal crust and a beautiful herringbone pattern. This galette is an easy spring dessert and is the perfect way to bake with rhubarb.
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Rhubarb Galette with Cornmeal Crust
Hi! Just popping in here to share this recipe for a Rhubarb galette with cornmeal pie crust, while rhubarb season is still here! I make a lot of fancy looking pie but realised a while back there aren’t actually too many galette recipes here in my corner of the internet, and that needs to change, as they are so, so easy, and so delicious! If you haven’t had a galette before (I had never heard of them until I moved to the states), they are basically fruit all snuggled up with some pie dough - like an open topped pie. They are really easy to make, work with loads of different types of fruit, and are the perfect any time dessert.
Cornmeal Pie Crust
This rhubarb galette has a cornmeal crust - I love the slight flavour and texture that it gives, and it pairs perfectly with the rhubarb. If you don’t have cornmeal (make sure it’s the extra fine one or you will have a very gritty pie crust), then you can just sub in the same amount of AP flour.
I made a fancy chevron pattern (I demo it on my IG stories) with my rhubarb because I had very lovely pink, even stalks, but you can just lay down pieces however you like. Any way works.
You’ll be seeing more galettes from me v soon, promise! Enjoy xx
FAQ for Rhubarb Galette
If you don't have cornmeal, you can just substitute with the same amount of flour.
Tips and Tricks for Rhubarb Galette
If you don’t want to add cornmeal, you can just sub it with the same amount of flour!
I had rhubarb that was nice and even in size, so it worked well for the chevron pattern. You can just line it up in the crust if it isn’t the right size to do a pattern!
There is no starch in the filling on purpose - don’t worry!
Once I had made the rhubarb pattern there was a little leftover sugar in the bowl., ust scattered it over the top of the rhubarb.
I like using a wee tip that my friend Erin taught me to make the pie dough nice and smooth and easy to work with
I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a disc. I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with. For me, it’s a game changer.
I added in some cut-outs around the edge of my crust - I just cut off a wee bit of the dough before I started and rolled it out and used that for the cut-outs.
For more Rhubarb Recipes:
- Roasted rhubarb brioche doughnuts
- Rhubarb Frangipane Slab Pie
- Brown Butter Hazelnut Strawberry Rhubarb Crumb Bars
- Blueberry Rhubarb Slab Pie
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Rhubarb Galette Recipe
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Rhubarb Galette with Cornmeal Crust
- Prep Time: 45
- Cook Time: 45
- Total Time: 1 hour 30 minutes
- Yield: One Galette - Serves about 8
Description
Rhubarb galette with a cornmeal crust. This easy rhubarb galette has a toasty cornmeal crust and a beautiful herringbone pattern. This galette is an easy spring dessert and is the perfect way to bake with rhubarb.
Ingredients
Cornmeal Pie Dough
- 225g all-purpose flour
- 55g fine cornmeal (see notes)
- Pinch of Salt
- 2 tsp (8g) sugar
- 170g cold unsalted butter, cut into cubes
- 240g (1 cup) cold water
- 1 cup ice
- 60g (¼ cup) Apple cider vinegar
Rhubarb Filling
- 500g Rhubarb, trimmed into batons about 2.5” (6cm) long
- 60g granulated sugar
- ½ tsp vanilla bean paste (optional)
- pinch of salt
Egg wash - 1 egg whisked with 1 Tbsp water
Turbinado (raw) sugar for sprinkling (optional)
Instructions
CORNMEAL PIE DOUGH
- Place flour, cornmeal, salt, and sugar into a large bowl. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat.
- Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time, until you have a dough that holds together well, but is not too wet.
- Squeeze together with your fingertips to make a homogenous dough. Shape the dough into a disc and wrap tightly in plastic wrap. Rest in the fridge for an hour. If desired, roll out and perform letter folds after an hour of resting (see notes - I do this every time now and it makes such a difference). Rest in the fridge for at least two hours, or preferably overnight.
ASSEMBLY
- Cut the rhubarb into batons about 2.5” (6cm) long, and place into a bowl and toss with the sugar, vanilla, and salt.
- Turn the dough out onto a lightly floured surface and roll into a circle approximately 12” or 13” in diameter, turning the dough often to keep it as circular as possible. Trim the edges if desired to make it a circular shape (this step is totally optional). Transfer to a sheet pan lined with parchment paper (it is ok if it sticks over the edge a little, remember you are going to fold the edges over
- Arrange the rhubarb inside the crust, leaving about a 2” border around the edges which will be what you fold over. Sprinkle any excess sugar mixture over the rhubarb.
- Fold the edges over the rhubarb to enclose it, folding the pie dough over onto itself. Secure with a little egg wash. Add pie stamps if desired.
- Place the galette in the fridge to chill. Meanwhile, heat the oven to 400°f / 200°c.
- Egg wash the galette crust, and sprinkle well with turbinado sugar. Bake the galette in the lower section of the oven for 35-40 minutes or until the crust is deeply golden brown.
- Remove from the oven and allow to cool on the baking sheet before serving.
Store leftovers lightly covered with foil at room temperature.
Keywords: Galette, Rhubarb, Cornmeal Crust, Pie dough, pie
Fantastic! Have made this twice and love it. And easy, too.
★★★★★
Yayyy so happy you loved!