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:
- 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:
- 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.
- 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).
- 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.
- 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.
- Bake in an oven preheated to 180 degrees for 35-45 minutes until golden brown and bubbling.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!
28 thoughts on “Rhubarb Galette”
Your Galette looks delicious and the photos are amazing!
I just love rhubarb and I need to try this recipe!
Is 180 c? Or F.? It looks great.
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.
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 🙂
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!
BEAUTIFUL!!!! Love how shiny it looks after baking. Also a huge rhubarb fan over here!
I absolutely love rhubarb, and I think it pairs beautifully with orange!
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
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!
I love rhubarb, such a beautiful taste.
This looks absolutely fabulous!
This looks delicious! Good luck with your exams, you definitely have the talent for art.
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.
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.
oh yes, I need to make it again. Yhe last one was with figsm this year it will be with rhubarb 😀
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!
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!
I am in love xxx
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….
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.
This looks delicious! Could i substitute the cream cheese for more butter?
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?
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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