Rhubarb galette is a super easy kind of rhubarb pie that is always a crowd pleaser for dessert. Topped with vanilla ice cream, rhubarb galette is a summer sensation. This rhubarb pie recipe is a nice variation of an old fashioned rhubarb pie.
We definitely love rhubarb in our family. It’s rhubarb pie season, and we love making Rhubarb Bars and Raspberry Rhubarb Crisp.
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What is a Galette?
A galette is a French type of pie or flat cake and is quick and easy to make with puff pastry and rhubarb filling. In France and French speaking Canada, some crepes are known as galettes, such as the Breton Galettes which is a kind of buckwheat flour pancake filled with savory items such as cheese, egg, and meats.
I remember having my first rhubarb galette at a tiny French bistro when I was Montreal, Canada. It was a beautiful sunny day in June and I ate it outside on the patio with a big cold scoop of vanilla ice cream. As they say in French, it was very Ooo-la-la! I definitely wanted to make this at home one day. Maybe I should call my Rhubarb Galette – Rooo-la-la-barb Galette? LOL (thanks hubby!)
What Does Rhubarb Pie Taste Like?
Rhubarb pie and rhubarb galette have a sour, tart flavor, cut with sweetness of the sugar and crust. I add some ginger with the rhubarb mixture. This really gives it a unique zesty flavor.
How to Make Rhubarb Galette
Even if you don’t know how to make rhubarb pie or rhubart tarts, you’ll find this easy rhubarb galette to be a snap! To simplify the recipe, I use ready pre-made puff pastry. This type of rhubarb pie recipe, a galette, couldn’t be easier! Simply:
- Roll out the puff pastry
- Combine the filling ingredients and add to the top of the pastry
- Fold pastry over filling
- Brush pastry with egg wash and sprinkle with sugar
- Bake and serve!
How to Prepare Rhubarb for Pie
Prepare rhubarb much like you’d prepare celery for cooking or a salad. I always wear an apron so the red of the rhubarb doesn’t get on my clothing. Wash the stalks and dry them. Cut out any bruised parts. With a knife, cut near the end to clean it up, and as you cut, pull the strings away down the stalk. Turn the rhubarb around (flipping it), and do the same on the other side of the other end. Finally, thinly slice the rhubarb.
When is Rhubarb Season?
In most parts of North America, rhubarb is in season from June through August, so harvest your rhubarb at the peak of its perfection. The other good thing about rhubarb being in season is that strawberries are also in season so you could replace 1 cup of rhubarb with strawberries to make a strawberry rhubarb galette (or even in your strawberry rhubarb pie).
In fact, most berries, raspberries, blueberries and even cherries, would work with this rhubarb pie filling. Who doesn’t love raspberry rhubarb pie, blueberry rhubarb pie or cherry rhubarb pie? They are all amazing! Another nice touch on top of strawberry rhubarb pie filling is to include custard instead of ice cream but you need to have time to cool the rhubarb galette so the custard doesn’t melt, which is never as good as melted ice cream.
This type of rhubarb pie recipe is easily made with apples, which are available year-round and especially fresh in late summer. The rhubarb galette needs to chill in the fridge for a couple of hours with the custard and then the chilled custard can be added later, either as a scoop for each individual piece or on top of the whole rhubarb galette for extra presentation points. Rhubarb custard pie is another step up in flavor and screams summertime dessert!
As you can make rhubarb pie with frozen rhubarb, you can make rhubarb galette with frozen rhubarb too. Simply use frozen rhubarb, without draining, in place of the fresh rhubarb.
Easy rhubarb galette is the perfect dessert!
- 1 sheet puff pastry defrosted but cold
- 2 ½-3 cups rhubarb thinly sliced (approximately 3/4 pound)
- ½ to 1 cup granulated sugar to your taste
- 1 Tablespoon fresh ginger peeled and grated, or 1/2 teaspoon dry ginger
- 2 Tablespoons unsalted butter melted
- 1 ½ teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 egg
- ⅛ teaspoon salt optional, for egg wash
- 1 teaspoon granulated sugar can use turbinado sugar
- Preheat oven to 375°F. Unroll puff pastry. Add parchment paper (from puff pastry) to baking tray.
- On a well floured surface, roll puff pastry to 14” (square or round, shape is not important) and place puff pastry on the parchment lined baking tray. Pop back into refrigerator while you prepare the rhubarb.
- In a medium bowl, mix ½ cup sugar and ginger together (to help the ginger distribute well). Stir in rhubarb, butter, cornstarch, and vanilla.
- Place rhubarb mixture in the center of the puff pastry, leaving a 1 ½ to 2 inch border. Fold pastry over top of rhubarb, turning as you go. Pastry will overlap.
- Beat egg, with salt in using. Brush pastry with beaten egg and sprinkle with 1 teaspoon sugar.
- Bake for 25-30 minutes or until pastry is gold and rhubarb is cooked. Cool 5 minutes before cutting and serving.
- Serve with whipped cream or vanilla ice cream.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Leite’s Culinaria
This looks so delicious!
Thank you Bailey, it’s a perfect summer treat!