Pies, Pastries, Tarts & Crumbles

Rhubarb Galette

Rhubarb Galette Fruit
Izy you’re posting fruit
And pastry
Where am I
Where’s the chocolate and the cinnamon and maple syrup
Are you okay?

Rhubarb Galette

Well, you may or may not know, but I just completed my art AS level! (One subject down, 3 more to go. COME ON.). Yep, my exams have only just started – I know I’ve been stressing about for, oh, only like FOREVER on here, and being utterly boring and slow at replying and hopeless at commenting on things. And theres still a month of this left, which sucks, but I promise, come June, WE WILL CELEBRATE.

Rhubarb Galette

Rhubarb Galette

Rhubarb Galette

So, yeah, I did have a point there – since February I’ve been completing the exam half of my art course, for which I chose the brief of local produce (I’ve got to get food in there somewhere, its literally my only talent). As a final pie(ce) (AHAHAHA I ONLY JUST CAME UP WITH THAT PUN), I managed to fanangle my way into making a .gif video of making this rhubarb pie. Or galette, if you will. I also spent 8 hours making a series of lenticular images from some of the stills.

Rhubarb Galette

Now, I don’t think I can technically show you the video until it’s all been examined, but it’s gotta be the most dramatic ones as of yet. Seriously. and it took the LONGEST TIME TO MAKE EVER because normally, I have a friend around to help me (read as: I convince my friend they’ll get cake if they help) by just standing there and pressing the shutter button. It’s a simple job, but when your camera can only take pictures on self timer in a burst of 10 photos at a time, and your hands are covered in floury pastry mixture, the job doesn’t seem so easy anymore. So anyways, you can be looking out for that 5 minute rhubarb thang sometime in June. For now, I have photos and a recipe!

Rhubarb Galette

I went to the allotment with my dad to take photos of him picking the rhubarb, I literally hadn’t been there in about a year (although I’m constantly eating all the stuff that gets cycled back from there). It was nice, apart from the centipede thing and worms (no weird larvae/caterpillar things pleaseeee. Spiders? fine. A caterpillar? I am already 100000 miles away freaking out), but made me a bit nostalgic.

Rhubarb Galette

When I was a lot younger, and the internet hadn’t stolen a third of my life, I would spend a few hours there every few weekends making ‘potions’ (aka putting a bunch of my mum’s flowers into a bucket with water and stirring it around with a stick. I don’t think my mum was too pleased by that), eating tonnes of runner beans and raspberries straight from the plant, and running around the place with my bro filling plastic water bottles with flowers.

annd now I have no idea how to end this post



hasta luego


Rhubarb Galette


For the pastry:

  • 1 cup (130 g) all purpose flour
  • 2 tbsp sugar
  • 1/4 cup + 2 tbsp, (85 g) unsalted butter, cold, cubed
  • 2 tbsp cream cheese
  • 1 tbsp cold water or fruit juice, (I used orange juice)

For the filling:

  • ~6 stalks of rhubarb
  • 1/2 cup (100 g) sugar
  • 2 tbsp fruit juice, (I used orange juice)
  • 2 tsp cornstarch
  • cream/milk/buttermilk for brushing
  • raw sugar for sprinkling


Make the pastry:

  1. In a large bowl, stir together flour and sugar. Throw in the butter and rub in with your fingertips until you get a kinda damp sand texture going on. Stir together the cream cheese and water/juice, add to the bowl and mix in until the pastry comes together in a ball. Flatten into a disk, plastic-wrap it and chill for at least 30 minutes.

Meanwhile, prepare the rhubarb filling:

  1. Remove the leaves from the rhubarb and discard. Wash the rhubarb, then cut each stalk down the middle lengthwise Chop into ~2" pieces, chuck into a large bowl with the rest of the rhubarb filling ingredients. Toss to coat and leave to macerate.
  2. Take a piece of parchment paper, cut it so that it fits a large cookie tray. Place the parchment onto your work surface and dust with flour. Unwrap the chilled pastry, dust with flour, and roll out into a 12 to 14" circle (it doesn't matter if it gets too large for the paper, you'll fold it in later).
  3. Pile the rhubarb filling mixture into the center of the pastry (leave as much of the juice behind as possible), spreading it out and leaving a 2" border.
  4. Fold the pastry in (brush with the leftover juice from the filling, to help it to stick together). Brush the pastry with buttermilk/milk/cream and sprinkle the whole thing with raw sugar. Dot with butter and chill for 30 minutes.
  5. Bake in an oven preheated to 180 degrees for 35-45 minutes until golden brown and bubbling.

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  • Lauren @ Sweet & a Dash of Savory May 11, 2013 at 2:07 pm

    Hi Izy!
    Your Galette looks delicious and the photos are amazing!
    I just love rhubarb and I need to try this recipe!

    • Bobi Golan August 13, 2017 at 8:19 pm

      Is 180 c? Or F.? It looks great.

      • Izy August 21, 2017 at 2:10 pm

        180 C!

  • Belinda @themoonblushbaker May 11, 2013 at 3:16 pm

    I used to do that too when I was younger. When my parents were gardening I used to pretend to “cook” with leaf scraps, stones and dirt. Haha, I guess it sparked my need to bake.
    Such a lovely tart, I love the flavour of stewed rhubarb. The sugar is nice touch.

  • Emily Rowbotham May 11, 2013 at 7:18 pm

    I think your photography is second to none, if it does not help you with your art at school I don’t know what will!
    Incredible food porn right here, so simple yet sooo scrummy to drool over!
    Love it 🙂
    Emily xxx

  • Kate May 11, 2013 at 7:26 pm

    Haha potions, those were the days I’m all nostalgic now! If I couldn’t make them outside I distinctly remember pulping a lot of kitchen roll instead! Lovely recipe Izy, rhubarb is half price in tesco maybe I’ll have go! I’ve never used it before how un-person-living-in-england of me!

  • Ashley May 11, 2013 at 8:14 pm

    BEAUTIFUL!!!! Love how shiny it looks after baking. Also a huge rhubarb fan over here!

  • marcie@flavorthemoments May 11, 2013 at 9:00 pm

    I absolutely love rhubarb, and I think it pairs beautifully with orange!

  • Gemma @andgeesaid May 11, 2013 at 11:48 pm

    Hi Izy! This looks just beautiful, the pastry looks perfect. Good luck – can’t wait to see it in June! 🙂 xxx

    Gemma @ andgeesaid.blogspot.com

  • Irina @ wandercrush May 11, 2013 at 11:57 pm

    Rhubarb is so lovely, and I can’t think of a better way to use it. I’ll definitely have to grab some at the market soon. As a fellow art student, blogger, and local-food-fanatic in London, your blog really excites me. I wish you the best for your exams and can’t wait to see the final outcome!

  • Carina May 12, 2013 at 7:14 am

    I love rhubarb, such a beautiful taste.

    Carina xx

  • Katrina @ Warm Vanilla Sugar May 12, 2013 at 10:18 pm

    This looks absolutely fabulous!

  • Sarah May 13, 2013 at 12:36 am

    This looks delicious! Good luck with your exams, you definitely have the talent for art.

  • Steph May 13, 2013 at 2:02 am

    Good luck with the rest of your exams! When they’re all done in June that will seriously be the BEST feeling! And you’re totally allowed to stray from the chocolate and maple syrup if it’s for rhubarb. Rhubarb is awesome.

  • elizabeth May 13, 2013 at 4:37 am

    I went on line to find out what an “allotment” was and now I LOVE that your family grows their own vegetables and fruit!!! Living in Los Angeles unless you have a backyard there are very few places to grow your own food. I have an “urban farm” at my high school, but most of us just go to farmers markets where we can buy fresh organic produce. Thank you for the behind the scenes on your ingredients. I wish you so much luck and piece of mind with all of your exams.

  • Marta @ What should I eat for breakfast today May 14, 2013 at 1:07 am

    oh yes, I need to make it again. Yhe last one was with figsm this year it will be with rhubarb 😀

  • Eva | Adventures in Cooking May 15, 2013 at 7:15 pm

    Yay galettes for all!!! There’s something about folding up fruit in a pastry crust that is incredibly satisfying. This looks and sounds wonderful, Izy. I love the bit about potion making, your poor mom’s flowers haha! When I was small I used to make “pies” in the backyard by mixing up mud and rocks and grass and putting them in disposable foil pie tins. It did look a lot like a chocolate pudding pie, to be fair. Those were the days, it sure was nice to be able to be so easily entertained! Great photos all around as usual 🙂 I’m really excited about the ones of your Dad picking the rhubarb, so neat to see how it looks when it’s growing! I think I am going to look into growing rhubarb next year, they’re so tasty and kind of expensive when you buy them from the store. Being able to pick it straight from the garden probably tastes 10x better too!

  • Rossi @ A Baking Girl May 17, 2013 at 4:22 pm

    This looks lovely, and absolutely perfect for summertime! Having just made strawberry rhubarb pie, I’ve got loads of extra rhubarb lying around. Now I have the perfect use for it!

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  • Dani Stevens May 19, 2013 at 10:27 am

    I am in love xxx

  • malin May 19, 2013 at 12:19 pm

    It looks amazing.. i am defenetly trying this one! Thanks for the recepie.

    I have a question about how you pick the rubarb. I usually just cut them off with a knife, but someone told me recently that it is better to pull each stalk up carefully, that they grow back better that way. How do you do it?

    Good luck on the exams! I am in the same seat… This is a crazy time of the year….

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  • Katherine May 28, 2013 at 11:14 pm

    Love how moist and juicy this galette looks in a non-cornstarchy way. Also, appreciate that you kept the rhubarb natural and did not color it.

  • Chelsey May 30, 2013 at 5:04 am

    This looks delicious! Could i substitute the cream cheese for more butter?

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  • patricia June 21, 2013 at 1:40 pm

    Hi!! Can I use something else other than rhubarb for the filling? I live in Brazil and we don’t have it here… Would strawberries be ok?

    • Izy June 26, 2013 at 10:02 am

      Yes! Strawberries or basically most fruits will work in place of e rhubarb (you can use less sugar in the filling too as rhubarb needs more sugar becuase it’s quite tart)

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