I don’t know about you guys, but I’ve been SO impatient this winter/spring. Feels like I haven’t seen seasonal produce in YEARS because of this long winter. I know, I’m being very dramatic – but I was so excited to finally buy myself some very overpriced stalks of rhubarb. What’s the best way to use rhubarb? Pie, obviously.
This is about as easy as it gets – galettes are my very favorites for that very reason. You can basically throw any fruit on top of the dough, perhaps a little sugar, a squeeze of lemon or a pinch of cinnamon. Done! Well, ok, and then there’s the baking part too of course. I decided to arrange the rhubarb in a pretty pattern just for the fun of it, but you can totally skip that and it will be equally delicious.
I also totally needed the distraction and comfort that baking gives, because I’m flying to Italy tomorrow. I should be used to it by now but there’s just so much anxiety involved every time! I absolutely love it when I finally reach my destination, but the days before, the packing and being at the airport… ugh. How do you deal with travel anxiety?
RHUBARB ALMOND GALETTE
Yields one tart, 6-8 servings
INGREDIENTS
PIE CRUST
- 180 g (1 1/4 cups) all purpose flour
- 1 tbsp. granulated sugar
- 1/4 tsp. flaky salt
- 150 g (about 1 + 1/3 stick) very cold salted butter
- 3-5 tbsp. ice water
FILLING & TOPPING
- 200 g (about 5) thin rhubarb stalks, leaves removed
- zest and juice from 1/2 small lemon
- 2-3 tbsp. granulated sugar
- 1 tsp. cornstarch
- 1 egg
- pinch of salt
- 3-4 tbsp. flaked almonds
- 1 tbsp. turbinado sugar
INSTRUCTIONS
PIE CRUST
- Mix together flour, sugar and salt in a large bowl. Use a cheese slicer, if you have one, to slice the butter thinly – if not, you can simply dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
- Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
- Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour but preferably overnight.
ASSEMBLY & BAKING
- Let the dough rest for a few minutes at room temperature. Roll out the dough into a large circle about 1/8 – 1/4 inch (3-5 mm) thick, on a lightly floured surface. Make sure to roll and turn the dough so it doesn’t stick to the surface.
- Using the rolling pin, transfer the dough to a baking sheet covered with baking paper.
- Slice the rhubarb into batons and place them in a bowl. Toss with the lemon zest, juice, granulated sugar and cornstarch. Arrange the rhubarb batons in a decorative pattern on top of the dough, leaving a border around the edges. Fold the dough over the fruit and press gently to seal. Transfer the galette to the freezer for 15 minutes, meanwhile preheat the oven to 200°C (390°F).
- Whisk together the egg with a pinch of salt in a small bowl. Brush the edges with the egg wash, then sprinkle with flaked almonds and turbinado sugar.
- Bake until golden brown, about 35-40 minutes. Let cool, then serve with vanilla ice cream.
I like the design of the rhubarb. Neat.
Thanks so much Adrienne! 🙂
What she said, plus it’s rhubarb! Thank you!
Rhubarb is so yummy, isn’t it?! So glad you like it 🙂
outstanding as usual! Merci!
Thanks!! 🙂
I love your tart so much! Regarding the flight anxiety,which I also have and dread everytime,music helps very much 🙂 at least the ride won’t be that noisy.
Thank you Camelia! You’re so right, music does help 🙂 Especially listening to something happy and upbeat.
I baked a peach and grape Galette this week but this Rhubarb version sounds even better!
That sounds so good though! I’ve never tried grapes in a galette or pie 🙂
Fy faen vad gott det ser ut. Och bilderna! Förstår inte hur du lyckas överträffa dig själv varje gång!
Jag är löjligt imponerad!
Haha gulle!! Tack snälla Annika 🙂 Vad glad jag blir!
Such a lovely pie Linda! You got me craving for a slice of it!
I never tried rhubarb, but I can see it’s very popular!
I’m from Lisbon, Portugal and the weather is inconsistent as well here, we were supposed to have temperatures above 20ºC and sunny days but the rain won’t leave 🙁
I’m sure summer will be great!
Have a lovely weekend!
You were right, summer was insanely hot!! You should come to Sweden and bake a rhubarb galette.. we have loads of rhubarb! xx
Find a Nice podcast and listen to it all the way on the plane, lots of episoden. Plus music. The app pranayama Also helps a lot, the breathing calms. I,m a fellow hate to fly person ????☺️
Good tips Mette! Will definitely check out that app!
I get terrible flight anxiety as well. Or more accurately, I have had some nasty panic attacks on the plane, and I get anxious that I’m going to have a panic attack – so its a bad cycle. It’s so frustrating to be so excited to be going somewhere, but so so anxious at the same time. I have found that reading helps me to pass the time on the plane better than screen time as I get very absorbed in a good book. I also can’t look at the time as this can bring on panic attacks if the time is passing slower than what it feels. Plus certain music is calming, and keeping my little space on the plane as uncluttered and clean as possible. Alcohol and caffeine make the anxiety worse so I stay away from them too. Hope one of these helps!
Totally agree with you there! I’m afraid of getting sick on a plane and that of course makes me feel sick, even though nothing has ever happened. Very frustrating! Last year I went to the bathroom on the plane for the first time.. haha. You’re also right about alcohol and caffeine, although I do need my coffee in the morning. I usually take caffeine pills instead to avoid headaches. Thanks for your advice!!
Beautiful! Love the plates too. What brand are they?
The plates are vintage, both English I think! The one with the flowers is Myott Meakin 🙂
Dear Linda,
I tried your recipe and it turned out really delicious. Thank you so much! I did not have a scale or a rolling pin (I used an empty jar instead) where I was baking, so I was especially amazed when everything turned out so perfect!
Thank you for your beautiful work and all the best for you,
Frauke
Dear Frauke,
Aww I’m so very happy to hear that it turned out so well! It’s almost even more rewarding when you don’t really have the equipment you need and you till make it work 🙂 Thanks so much for your kind words!!
Hello Linda!
I’m a big fan of yours… so much that I created a video reproducing your pie <3
You can see it here : https://www.youtube.com/watch?v=suKtNfbscXI
Enjoy
xxx
Gorgeous, Deborah!! I love the video so much 🙂 Thank you for creating it!! xx
I love the topping on the almond galette,looks deliciously sweet.
SO good! 🙂
Am planning to try this but will put a layer of marzipan shredded on the crust before I put on the rhubarb
That’s a great idea!!
This looks so amazing and i bet it is super delicious. Thank you fr sharing this recipe and i will bake this weekend. Have a great day and weekend ahead Linda. All the best to you. Cheers!
Thank you so much for your kind comment, Faridah! Hope you like the recipe! x 🙂
Hello Linda!
Their pie looks delicious. Will I try, peel the rhubarb? All good for you! Thanks
Hi Regina! Thank you so much! You don’t have to peel the rhubarb, it’ll soften once baked. But if you want to, of course you can! x
Made this last night – beautiful simplicity – just wanted to thank you for creating and sharing your world with us. Paul
Appreciate it so much, Paul, thank you for your kind words!