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Rhubarb Galette

This Rhubarb Galette is tangy and sweet and oh so good!  Classic and delicious.

Once we’re deep into summer I crave all. the. pie.  Peach pie, strawberry pie, apricot pie, apple pie, blueberry pie…any kind of pie.  Basically, if it’s a fruit I turn it into pie…it’s the best way to use up ripe fruit!  And since I had a drawer full of rhubarb in my fridge, I decided to make this Rhubarb Galette…which is basically a rustic pie.

Rhubarb Galette

Galettes are actually one of my favourite ways to make a pie.  I love how rustic they look with all that flaky beautiful crust wrapped around a delicious filling.  I also like that galettes are so much easier and less fussy to assemble than a traditional top and bottom pie crust.  Sometimes if I want to make things even easier I will use a pre-made bought puff pastry crust…shhhhhh.

Rhubarb Galette

But for this Rhubarb Galette I made a homemade traditional pie crust to hold it all together and it is delicious.  There’s nothing like a homemade pie crust.

Rhubarb Galette

The crust is tender and flaky, the filling bursting with tangy and sweet rhubarb flavour.  So delicious.

Rhubarb Galette

Here are Some Rhubarb Galette Recipe Tips for You:

  • You may find that there is a bit too much pie dough in this recipe, so if you do have a little extra use a cookie cutter and cut out little shapes in the excess dough.  Brush them with milk and sprinkle with cinnamon and sugar.  Bake at 350 for about 10 minutes, or until they are golden brown.  Then eat them like cookies.
  • I use a glaze for the centre of the pie, so that the rhubarb doesn’t dry out during baking.

Rhubarb Galette

This Rhubarb Galette is tangy and sweet and oh so good!  Classic and delicious.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: -26861519 minutes
  • Total Time: 0 hours
  • Yield: 1 galette 1x



Galette Pie Crust:

  • 2 cups flour
  • ½ tsp salt
  • ⅔ cup shortening (lard)
  • ¼ cup water

Rhubarb Filling:

  • 5 cups chopped fresh rhubarb
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1/4 cup cornstarch


  • 2 tbsp jelly (apricot, peach or raspberry)


  1. Preheat your oven to 425 degrees.

Galette Pie Crust:

  1. Sift the flour and salt into a bowl.
  2. With a pie cutter, cut in the shortening until the particles are like course sand.
  3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork.
  4. Press the dough into a ball.
  5. Roll the crust out on a piece of parchment paper (the dough should be about a ⅛ of an inch thick), making the crust roughly the shape of a circle.
  6. Place the pie crust onto a cookie sheet lined with parchment paper.

Rhubarb Filling:

  1. In a bowl combine the rhubarb, sugar, salt and cornstarch.
  2. Let rest for about 10 minutes, then mix well.

Putting it all together:

  1. Place the rhubarb filling into the centre of the pie dough sheet.
  2. Fold the edges of the pastry over to cover the outer edge of the rhubarb pile. Overlap as needed.
  3. Brush the pastry with milk, then generously sprinkle on some sugar (I like to use a cinnamon/sugar mix).
  4. Place the galette into the oven, then immediately TURN DOWN the heat to 350 degrees.
  5. Bake for 1 hour and 15 minutes, or until the pastry is golden brown.
  6. When the galette is done baking, remove it from the oven and brush the rhubarb centre with the jelly glaze. Let the galette sit for about 10 minutes before serving.
  7. Serve slightly warm with ice cream or whipping cream!

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More Delicious Galette Recipes:

Have a delicious day!

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