Easy rhubarb galette has is made with fresh rhubarb and homemade pie crust. This simple rhubarb galette is an easy spring dessert and is the perfect way to bake with rhubarb. Add some cornmeal to your pie crust for a perfect toasty flavour!
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Rhubarb Galette with Cornmeal Crust
Hi! Just popping in here to share this rhubarb galette recipe while rhubarb season is still here! I have a lot of homemade pie recipes on my site 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.
This rhubarb galette is a great way to use up rhubarb, but I have a bunch more rhubarb recipes on my site too if you would like to check them out!
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 and have a perfect easy homemade pie crust.
I made a fancy chevron pattern with my rhubarb because I had very lovely pink, even rhubarb stalks, but you can just lay down pieces however you like. Any way works.
What is Rhubarb?
Rhubarb is technically a vegetable rather than a fruit, although it is most often used in sweet applications. My favourite rhubarb recipes include rhubarb custard pie, rhubarb cheesecake, and rhubarb bars.
When is Rhubarb Season?
I grew up eating it year round, as it does well in more mild climates like New Zealand, but Rhubarb season in the US usually begins in the spring and extends into early to mid summer.
Is Rhubarb Poisonous?
The leaves of the rhubarb plant are poisonous, but the stalks, which is the edible part, are totally safe to eat. You can eat rhubarb raw (although it is very tart!) The stalks, depending on the variety and how it is grown, can be a range of colours, from super green to bright pink
What does Rhubarb taste like?
The taste of rhubarb is quite hard to describe - it is super tart and sour, with a slightly tangy taste. It is for this reason it is often used in baking along with plenty of sugar. I love the taste of rhubarb, and how versatile it is paired with fruit - strawberry rhubarb is a super common combination as the sweetness of the strawberry offsets the rhubarb's tartness.
Tips for Easy Homemade Pie Crust
This rhubarb galette has a little cornmeal in the crust, but you can also just make a regular homemade pie crust recipe to use for your galette. I don't have much experience with store bought pie crust but it should work fine here, or you could try a flaky puff pastry.
I love making pie crust ahead of time and storing in the freezer so that I can pull it out and make pie or galette any time that I like.
Get all my best pie crust tips and tricks on my post - how to make homemade pie crust
FAQ for Rhubarb Galette
Is the cornmeal in the crust necessary?
No - If you don’t want to add cornmeal, you can just sub it with the same amount of flour!
Is the pattern necessary?
No - if you want to, you can just arrange the rhubarb in the base of the galette if you do not want to make a pattern.
Is there meant to be starch in the filling?
No - this galette just has fruit and sugar in the filling to really help highlight the tartness of the rhubarb. Because it is baked open, there is no need to set the filling with anything, and you get the full benefit of the juices of the rhubarb!
How do you store a galette?
Store your rhubarb galette lightly wrapped at room temperature.
Can this be made with other fruit?
I haven't tried but you can certainly experiment with adding other fruit! It would be delicious with some strawberries added in for a strawberry rhubarb situation.
For more Rhubarb Recipes:
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, or more flour
- Pinch of Salt
- 2 tsp (8g) sugar
- 170g cold unsalted butter, cut into cubes
- 240g water
- 1 cup ice
- 60g 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
Comments
Fantastic! Have made this twice and love it. And easy, too.
★★★★★
Yayyy so happy you loved!
This is such a great take on a galette. It’s so simple to put together and so delicious! I really like the texture and flavour added by the cornmeal.
We have been enjoying the leftovers from this recipe and have also been wishing for our rhubarb plant to produce more stalks so that we can make another batch!
★★★★★