This rhubarb galette uses the naturally vivid color and geometric shape of fresh rhubarb to make an eye-catching design. With a hint of vanilla and fresh orange juice and zest, it’s a slightly tart, refreshing spring dessert.
I always get so excited to see rhubarb showing up in grocery stores and farmers markets, because it feels like the warmer season is finally really beginning. Not everyone is a fan of its tart flavor, but I think it’s wonderful! Paired with lightly sweetened vanilla whipped cream or ice cream, it’s perfect.
Making the rhubarb galette
This galette is super simple to make! For the rhubarb filling, all you need to do is chop the rhubarb into shapes and toss it with the sugar, orange zest, fresh orange juice, and cornstarch.
I wanted to make a gorgeous, eye-catching design, but this is totally optional. You could simply chop the rhubarb into small slices, toss it with the other filling ingredients, and pile it into the tart if you want to save time.
However, if you’d like to make a design like I did here, slice the rhubarb stalks into thin strips. Then, line them up next to each other on top of the buckwheat tart dough. I made stacks of about eight strips facing one direction, then placed another stack of about eight strips perpendicular to the last stack.
Hot tip!
To prevent the bottom of the tart from getting soft and soggy, I always sprinkle a little dry mix on my tart dough before adding filling to any galette. Whisk together one tablespoon of flour and one tablespoon of sugar and sprinkle this mixture evenly over the dough where the fruit filling will go. The fruit will soak up this mixture while baking.
I encourage you to have fun and be creative with this, creating any design you like.
Galette tips
When making any pie or tart, my biggest tip is always this: Keep things cold! For the buckwheat pie crust, use very cold butter and water. Then, be sure to let the dough rest and chill thoroughly before you roll it out.
After you’ve rolled the dough out and placed the filling on it, crimp the edges up and chill the whole tart until it feels cold and solid, at least 20 minutes, ideally in the freezer. This will ensure that the galette keeps its shape while baking.
Variations & substitutions
Pie crust: I love the combination of buckwheat and rhubarb here, but you could certainly substitute any pie crust you like for this recipe. A classic all-butter pie crust or brown butter crust would be wonderful.
Flavorings: Don’t have an orange? Lemon zest and juice will work just fine! Or, if you’re a big fan of tart/sour flavors, try lime instead. You could also add a teaspoon of vanilla extract to the rhubarb filling to boost the vanilla flavor.
Alternatively, add a handful of sliced fresh strawberries or raspberries in with the rhubarb filling!
Whipped cream: Don’t feel like making whipped cream? Serve this rhubarb galette with vanilla ice cream instead.
Make individual galettes: Sometimes it’s fun to make little single-serving galettes instead of one large tart. If you’d rather make this recipe into individual tarts, follow the instructions in my recipe for Strawberry Rhubarb Galettes.
Rhubarb Galette with Buckwheat Crust
Ingredients
Buckwheat Pie Crust
- 3/4 cup all purpose flour
- 1/3 cup buckwheat flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 ounces unsalted butter, cold
- 1/3 – 1/2 cup ice cold water
Rhubarb Filling
- About 3/4 pound fresh rhubarb , (4-6 stalks)
- 3 tablespoons sugar or vanilla sugar
- Zest of 1 orange
- Juice of 1/2 an orange
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
Egg Wash
- 1 egg, beaten
- 1 tablespoon demerara sugar
Vanilla Whipped Cream
- 1 cup heavy cream
- 1 tablespoon sugar or vanilla sugar
- 1 teaspoon vanilla extract
Instructions
For the buckwheat pie dough:
- Dice butter into small cubes and keep cold. Prepare ice water.
- Whisk together flour, buckwheat flour, sugar, and salt. Cut in cold butter using your fingers or a pastry blender until butter is broken down into pea-sized pieces.
- Add water one tablespoon at a time, slowly incorporating with a fork until mixture starts to form a shaggy mass. Pour onto lightly floured surface and fold gently until it all comes together. Wrap tightly in plastic wrap and chill at least 30 minutes before rolling out.
For the rhubarb filling:
- Cut rhubarb into thin strips or desired shapes.
- Toss rhubarb with sugar, orange zest & juice, salt, and cornstarch.
To assemble the galette:
- Roll buckwheat pie dough into a large circle about 13 inches wide and 1/4 inch thick. Don't worry too much about the shape being perfect; this is supposed to be a rustic tart.
- In a small bowl, whisk together 1 tablespoon of flour with 1 tablespoon of sugar. Sprinkle this mixture over the tart dough in a circle about 10 inches wide. This is where your filling will go.
- Arrange rhubarb pieces in a pattern as desired to cover the flour mixture.
- Fold dough up around edges, creating a pie dough border. Brush with beaten egg and sprinkle edges with demerara sugar.
- Freeze galette for 20-30 minutes, until chilled and firm.
- Preheat oven to 375° F. Bake tart until crust is golden and rhubarb is soft, about 30-35 minutes. Allow to cool for at least 20 minutes before serving.
- Serve warm or room temperature with whipped cream or vanilla ice cream.
For the whipped cream:
- Whip heavy creamy, sugar, and vanilla to soft peaks. Dollop onto slices of galette.
Did you try this recipe?
Be sure to leave a comment below!
