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Handheld smartphone photo of several mini rhubarb galettes with rustic crimped edges on an off-white surface.

Rhubarb Galette: A Rustic Pink and Green Spring Tart Recipe

This vibrant Rhubarb Galette features a golden-brown flaky pastry crust filled with precisely cut pink and green rhubarb stalks. Topped with sparkling sugar and a light fruit glaze, it is the ultimate easy yet elegant spring dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Baking, Desserts
Cuisine: American, French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Galette Ingredients
  • 1.5 cups all-purpose flour 190g
  • 1/2 cup unsalted butter 115g, cold and cubed
  • 1 tbsp granulated sugar 12g
  • 3-4 tbsp ice water 45-60ml
  • 1 lb rhubarb 450g, pink and green stalks
  • 1/3 cup granulated sugar 65g
  • 1 tbsp cornstarch 8g
  • 1 large egg for egg wash
  • 2 tbsp coarse sparkling sugar for crust edges
  • 2 tbsp apricot jam 30ml, for glaze

Equipment

  • 1 Baking Sheet Lined with parchment paper
  • 1 Pastry Brush For egg wash and glaze
  • 1 Rolling Pin

Method
 

Make the Pastry
  1. Whisk flour, 1 tbsp sugar, and salt. Cut in cold butter until pea-sized crumbs form.
  2. Add ice water 1 tbsp at a time until dough holds. Wrap and chill for 30 minutes.
Prepare and Bake
  1. Slice rhubarb into precise stalks. Toss with sugar and cornstarch.
  2. Roll dough to 12 inches. Arrange rhubarb in center. Fold edges to create a rustic crimp.
  3. Brush with egg wash, sprinkle sparkling sugar. Bake at 400°F (200°C) for 35 minutes.
  4. Brush warm apricot jam over the fruit for a glistening finish.

Notes

Keep the butter and water ice-cold for the flakiest crust.
Do not skip the cornstarch or the crust will become soggy from rhubarb juices.