Description
This rustic rhubarb galette is a beautiful and simple dessert that highlights the vibrant flavor of fresh rhubarb. The flaky crust complements the tart, sweet filling perfectly, making it a delightful treat for any occasion.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1 pound rhubarb, trimmed and cut into 1-inch pieces
- 1/2 cup granulated sugar, plus more for sprinkling
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1 large egg, beaten (for egg wash)
Instructions
- Make the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a bowl, combine the rhubarb, sugar, cornstarch, lemon zest, and cinnamon. Toss to coat.
- Assemble the Galette: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
- Spoon the rhubarb filling into the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the filling, pleating as you go.
- Brush the crust with the beaten egg and sprinkle with sugar.
- Bake: Bake in a preheated oven at 375°F (190°C) for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Let the galette cool slightly before serving. Serve warm or at room temperature.
Notes
- For a richer crust, use all butter and ensure it’s very cold.
- Rhubarb can vary in tartness, adjust sugar to taste.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: PT30M
- Cook Time: PT45M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 35g