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Rhubarb Galette

A delightful and rustic rhubarb galette that combines the tartness of rhubarb with a buttery, flaky puff pastry, perfect for celebrating spring.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 210
Ingredients Method Notes

Ingredients
  

Pastry and Filling
  • 1 sheet puff pastry For the crust
  • 2 cups rhubarb, chopped Fresh rhubarb, vibrant in color
  • 3/4 cup sugar For sweetness
  • 1 tablespoon cornstarch To thicken the filling
  • 1 teaspoon vanilla extract Add flavor
  • 1/2 teaspoon cinnamon To enhance sweetness
  • 1 each egg For egg wash
  • 1 pinch salt Enhances flavor
  • 1 scoop vanilla ice cream For serving, optional but recommended

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. On a floured surface, roll out the puff pastry to your desired thickness. Transfer it gently to a baking sheet lined with parchment paper.
  3. In a large bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, cinnamon, and a pinch of salt. Mix well until everything is harmoniously blended.
Assembly and Baking
  1. Spoon the rhubarb mixture into the center of the puff pastry, leaving about a 2-inch border all around.
  2. Fold the edges of the pastry over the rhubarb, creating a lovely pleated edge as you go.
  3. Brush the folded pastry with the beaten egg to give it that irresistible golden sheen.
  4. Place it in the oven and bake for about 25-30 minutes, or until the crust is beautifully golden and the rhubarb is tender.
Serving
  1. Once it’s done, let it cool for a few moments before slicing. Serve warm with a scoop of vanilla ice cream.

Notes

Store leftovers tightly wrapped in plastic wrap or aluminum foil in the fridge for 2-3 days. Freeze for longer storage, slice beforehand for easy thawing.