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Rhubarb Galette

Author Izy


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.