Rhubarb Galette Recipe

Ingredients

For the crust:

• 1 ½ cups all-purpose flour

• 1 tablespoon sugar

• ½ teaspoon salt

• ½ cup unsalted butter, chilled and diced

• 4 to 6 tablespoons ice water

For the filling:

• 4 cups fresh rhubarb, chopped into 1-inch pieces or create a chevron pattern

• ½ cup sugar (adjust based on sweetness preference)

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

• 1 egg (for egg wash)

• 1 tablespoon coarse sugar (for topping, optional)

Instructions

1. Prepare the crust:

   • In a large bowl, mix the flour, sugar, and salt.

   • Add the diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

   • Stir in the ice water, one tablespoon at a time, until the dough comes together.

   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Make the filling:

   • In a bowl, combine the rhubarb, cardamon, sugar, cornstarch, vanilla extract, and lemon juice. Set aside to let the flavors meld.

3. Assemble the galette:

   • Preheat your oven to 400°F (200°C).

   • On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a baking sheet lined with parchment paper.

   • Spoon the rhubarb mixture into the center of the dough, leaving about a 2-inch border. Or place 4” rhubarb logs in a chevron pattern.

   • Fold the edges of the dough over the filling, pleating as necessary.

   • Beat the egg and brush it over the dough. Sprinkle with coarse sugar, if desired.

4. Bake:

   • Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the rhubarb is bubbling.

   • Allow to cool slightly before slicing and serving.

Enjoy your homemade rhubarb galette!