This Rhubarb Galette is a show-stopping dessert made with sweet and tart rhubarb. Made in under an hour, use our homemade pie crust or a store-bought crust for extra ease. It’s truly a foolproof dessert perfect for spring and summer!

If you’re looking for an easy dessert that looks fancy and tastes spectacular, then this Rhubarb Galette is what you’ve been waiting for. What exactly is a galette? It’s a freeform pastry or tart that’s baked on a sheet tray instead of in a pie plate or pan. It’s slightly more rustic and super simple to assemble.

This version is filled with tangy rhubarb, sweet strawberry jam, and spicy candied ginger all baked into one impressive sweet treat. It’s perfectly tart, sweet, and just as pretty as it is delicious. Enjoy!

If you like this summery treat, be sure to check out some of these other desserts featuring rhubarb. We especially love this stunning Rhubarb Tart, and refreshingly cool Rhubarb Lemon Ice, or this fruity and flavorful Blueberry Rhubarb Pie. We can’t forget about a cocktail—this tart Rhubarb Margarita is the sip for a warm day.

Why You’ll Love This Recipe

  • Easy and Impressive Dessert: Using our foolproof pie crust recipe or an even easier store-bought dough, plus simple ingredients and just a few easy steps, this galette comes together in mere minutes. It’s simple, yet looks fancy and impressive. It’s a crowd-pleaser for sure.
  • Great Way to Use Produce: Rhubarb is very tart and is best when paired with sweet ripe fruit or sugar—which makes it great for summer desserts. If you’ve got extra berries or fruit on hand, throw them into this galette, just add a bit more cornstarch to thicken the added moisture.
  • Perfect Rhubarb Recipe: Rhubarb can be an intimidating ingredient, since it isn’t used as commonly as some other fruits and vegetables. This galette is the perfect introductory recipe—it’s simple to prepare and highlights the tart, sweet flavors with little effort.
Slice of rhubarb galette on a blue-rimmed plate with a dollop of whipped cream on top.

What is Rhubarb?

Rhubarb is an ingredient you’ve probably heard of, but maybe don’t know too much about. Is it a fruit, a vegetable (is it just red celery?!), what does it taste like, how do you cook it, and where can you buy it? We’ve got the answers.

  • Rhubarb is a long stalky vegetable that looks very similar to red celery. The stalks can range in color from deep red to light pink and green.
  • When the stalks are eaten raw, they’re crunchy, and fibrous with a similar texture to celery, and is shockingly tart. When it’s cooked or baked, the tartness mellows and it’s got a nice tangy flavor.
  • Many chefs and cooks have a love/hate relationship with rhubarb. It can be hard to strike the perfect balance between sweetness and tartness. Michael Laiskonis of Le Bernadin is mentioned in the Flavor Bible as saying, “I am not a fan of rhubarb desserts because they always tend to be one note—either very tart, or very sweet to make up for the tartness.” I kept this in mind when developing this recipe and I’m confident I achieved the ideal balance of sweet to tart.
  • You can find fresh rhubarb in most grocery stores in the produce section. It’s usually in season during the spring and early summer months. One thing to note, avoid consuming rhubarb leaves as they’re toxic, so if it’s sold with the leaves attached (not super common), just be sure to remove and discard them before using the stalks.
Candied ginger, pie crust dough, pistachios, egg, jam, orange, sugar, rhubarb, turbinado sugar and cornstarch set out on a counter.
Candied ginger, pie crust dough, pistachios, egg, jam, orange, sugar, rhubarb, turbinado sugar and cornstarch.

Ingredients

  • Flaky Pie Crust or Store-bought Pie Crust: Perfectly buttery and crumbly once baked, this is the base of the galette. It can be rustic and freeform once you fold it up. You don’t have to drive yourself crazy trying to make it look perfect.
  • Rhubarb: Choose firm, brightly colored stalks. Once cooked and baked with the strawberry jam it’ll turn perfectly tart and sweet.
  • Sugar: Sweetens the rhubarb and enhances the overall flavor for a perfectly sweet filling.
  • Candied Ginger: Warm and aromatic, adds a spicy-sweet note to the mixture.
  • Strawberry Jam: Provides sweetness, color and the perfect consistency to balance out the rhubarb.
  • Orange Zest: Warm and aromatic, this adds bright flavor and fragrance to the galette filling.
  • Cornstarch: Helps to bind together and thicken all of the ingredients.
  • Egg: Gives the pie crust that glossy, golden brown finish and rich flavor.
  • Pistachios: Adds texture, color and a nice nutty flavor to the galette crust.
  • Turbinado Sugar: The larger sugar crystals add shine and sparkle to the crust, giving it that nice slightly crunchy and caramelized texture.
  • Whipped Cream: a dollop of freshly made, cool whipped cream is the perfect finish to this galette. Ice cream would also be delicious.

How To Make a Rhubarb Galette

  1. Roll out the pie dough to a 13-inch round, about ⅛-inch thick, then, transfer it to a baking sheet and set aside while you prepare the filling.
  2. Make the filling by tossing together the rhubarb, sugar, ginger, strawberry jam, cornstarch and lemon zest.
  1. Layer the rhubarb mixture over the dough in a spiral working from the outside towards the center. Be sure to leave a 2-inch border around the edge of the dough so you can fold it up and over the filling. Spoon any remaining sugar/ginger mixture over top.
  2. Fold the outer 2 inches of dough over filling, pleating dough every 2–3 inches as needed. Gently pinch pleated dough to secure, making sure not to pinch dough into the filling. Dollop a bit more jam over top.
  3. Brush the edges of the crust with an egg wash then sprinkle dough with pistachios and turbinado sugar.
Unbaked rhubarb galette on a parchment-lined baking sheet. Chopped pistachios and large-grain sugar coating the edges.
  1. Bake the galette until golden brown and rhubarb is tender, this will take about about an hour, but start checking it at 50 minutes.
Baked rhubarb galette on a parchment-lined baking sheet. Chopped pistachios and large-grain sugar coating the golden-brown crust edges.
  1. Let the galette cool on the baking sheet for 10 minutes. Then slide it onto a wire rack and cool until juices have thickened, about 20 minutes. Serve with a dollop of whipped cream or ice cream and enjoy!

Expert Tips

This galette is gorgeous and super simple easy to make, but here are a few extra tips for additional success:

  • Keep it Fresh: If you’ve got your rhubarb but aren’t quite ready to use it, here are some tips on how to store rhubarb so it stays fresh longer.
  • Use it Up: If you happen to have some extra rhubarb on hand after making this galette, or if your haul is on the brink of going bad, here’s another easy and delicious way to use it up—make this sweet, tangy and versatile Rhubarb Curd. It’s one of our favorites.
  • Add in Other Fruit: Rhubarb is delicious once baked, but feel free to add in any favorite fruit you love or have lying around. Any berries would pair nicely here, and so would pears, plums or apples. Just be sure to add some additional cornstarch to account for the added moisture.
  • Line Sheet Tray with Parchment: It’s common and completely normal for the fruit juices to run out of any galette while baking. They’ll thicken and harden once they seep out, so be sure to line your sheet tray with parchment paper for an easy clean-up.
Slice of rhubarb galette on a blue-rimmed plate with a dollop of whipped cream on top.

Serving Rhubarb Galette

We love this recipe because it’s absolutely perfect and beautiful served as is, but if you’re looking to take it to the next level, here are a few ways to amp it up:

  • Lemon Poppyseed Ice Cream: Serve this bright, flavorful ice cream alongside of the galette. The flavors will pair perfectly.
  • Whipped Cream: There’s nothing like fresh, homemade whipped cream. It’s light, airy, just sweet enough, and always worth it.
  • Nuts, Citrus Zest or Fruit: Serve this galette with a few extra chopped nuts-additional pistachios, sliced almonds or walnuts would work nicely. Or add an extra grating of lemon or orange zest for a dose of freshness. Fresh strawberries or raspberries scattered over top would also be lovely.

Storage and Freezing Instructions

If you find yourself with leftovers of this galette, lucky you! Here are the best ways to store it.

  • Counter and Fridge: Tightly wrap the galette and store it on the counter or in the fridge for up to 2 days for maximum freshness and flavor.
  • Freezer: Store a baked and cooled galette in the freezer wrapped in foil and then in an airtight zip-top food storage bag for several weeks. When you’re ready to enjoy, reheat it in a 350ºF oven for about 15 minutes, until golden and warmed through.

Frequently Asked Questions

How do you keep the bottom of galettes from getting soggy?

The crust can get soggy if the filling is too wet or if there is excess fruit juice. Try to avoid using extra wet canned fruits which can be full of liquid, and be sure to use a thickener like cornstarch to thicken the filling.

What is the difference between a pie crust and a galette?

A galette is a crust or tart dough that’s baked on a sheet tray, freeform, instead of in a pie pan or tart pan. It’s bit more rustic and imperfectly shaped than a pie crust baked in a dish.

What does galette mean in cooking?

The word ‘galette’ comes from the Norman word ‘gale’, which means ‘flat cake’. The term ‘galette’ is often used in French cuisine when referring to cakes that are round, flat, and don’t require a tin.

More Easy Pie Recipes

Rhubarb Galette

5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 1 galette
Category Baking, Dessert
Cuisine American, American/French

Description

This Rhubarb Galette is a showstopping dessert made with sweet and tart rhubarb. Made in under an hour, use our homemade pie crust or a storebought crust for extra ease. It's truly a foolproof and addicting dessert perfect for spring and summer!

Ingredients

  • 1 flaky pie crust or store-bought pie crust
  • 1 pound rhubarb, sliced into 1 1/2-inch pieces on the basi
  • ½ cup sugar
  • 3 tablespoons minced candied ginger
  • 4 tablespoons strawberry jam, divided
  • 1 orange, zested
  • 1 tablespoon cornstarch
  • kosher salt
  • 1 large egg, beaten
  • 2 tablespoons chopped raw pistachios
  • 1 tablespoon turbinado sugar
  • Whipped cream, for serving

Instructions

  • Heat oven to 375ºF with rack set in lower-third. If using homemade pie dough, roll out to a 13-inch round, about ⅛-inch thick, between two sheets of parchment paper. Transfer to a baking sheet and remove top sheet of parchment.
  • Toss rhubarb with ½ cup sugar, 3 tablespoons minced candied ginger, 2 tablespoons jam, 1 tablespoon cornstarch, grated zest of 1 orange and a pinch of salt.
  • Remove top sheet of parchment from dough. Layer rhubarb over dough in a spiral working from outside towards center, leaving a 2-inch border around edge of dough. Dollop any remaining ginger-sugar mixture from bowl over top.
  • Fold outer 2 inches of dough over filling, pleating dough every 2–3 inches as needed. Gently pinch pleated dough to secure, making sure not to pinch dough into fruit. Dollop remaining 2 tablespoons jam over rhubarb.
  • In a small bowl, beat egg with a splash of water. Brush edges of dough with beaten egg then sprinkle with pistachios and turbinado sugar.
  • Bake galette until golden brown and rhubarb is tender, 55–60 minutes. Rotating sheet halfway through baking.
  • Let galette cool on sheet for 10 minutes. Slide onto a wire rack and cool until juices have thickened, about 20 minutes. Serve with whipped cream or ice cream.

Video

Notes

Keep it Fresh: If you’ve got your rhubarb but aren’t quite ready to use it, here are some tips on how to store rhubarb so it stays fresh and flavorful
Use it Up: If you happen to have some extra rhubarb on hand after making this galette, or if your haul is on the brink of going bad, here’s another easy and delicious way to use it up – make this sweet, tangy and versatile Rhubarb Curd. It’s one of our favorites.
Add in Other Fruit: Rhubarb is delicious once baked, but feel free to add in any favorite fruit you love or have lying around. Any berries would pair nicely here, and so would pears, plums or apples.
Line Sheet Tray with Parchment: It’s common and completely normal for the fruit juices to run out of any galette while baking. They’ll thicken and harden once they seep out, so be sure to line your sheet tray with parchment paper for an easy clean-up.
Storage
  • Counter and Fridge: Tightly wrap the galette and store it on the counter or in the fridge for up to 3 days for maximum freshness and flavor.
  • Freezer: Store a baked and cooled galette in the freezer wrapped in foil and then in an airtight zip-top food storage bag for several weeks. When you’re ready to enjoy, reheat it in a 350ºF oven for about 15 minutes, until golden and warmed through.

Nutrition

Serving: 1 sliceCalories: 170kcalCarbohydrates: 28gProtein: 1.5gFat: 6gSaturated Fat: 1gSodium: 107mgFiber: 1gSugar: 14g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Rhubarb galette with toasted pistachios on the crust set on a wood cutting board lined with parchment paper. Silver forks, a bowl of whipped cream and serving plates set to the side.

Pin This Recipe

Love this recipe and want to save it? Pin this recipe!

Pin This Recipe

Share it with the world

Pin

About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

Learn More

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?