Rhubarb and Almond Galette
This Rhubarb and Almond Galette is a rustic, easy-to-make dessert featuring flaky pastry, a rich almond frangipane filling, and tangy caramelized rhubarb. Perfect for spring baking, it delivers bakery-quality results with minimal effort and no pie dish required.
Equipment
- mixing bowl
- Rolling Pin
- baking sheet
- parchment paper
- hand mixer
Ingredients
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- 8 tbsp cold butter, cubed
- 3-4 tbsp ice water
- 3-4 rhubarb stalks, cut into pieces
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup almond flour
- 1 egg (for egg wash)
- 1 tbsp coarse sugar
Instructions
- Mix flour and salt, then cut in cold butter until crumbly. Add ice water gradually until dough forms. Chill for 30 minutes.
- Toss rhubarb with sugar and let sit 15–20 minutes, then pat dry.
- Cream butter and sugar, then add egg, vanilla, and almond extract. Mix in almond flour until smooth.
- Roll dough into a 12-inch circle and place on parchment-lined baking sheet.
- Spread frangipane over dough, leaving a 2-inch border.
- Arrange rhubarb on top and fold edges over filling.
- Brush edges with egg wash and sprinkle with coarse sugar.
- Bake at 400°F for 35–40 minutes until golden and caramelized.
- Cool for at least 15 minutes before slicing and serving.
Notes
Macerate rhubarb to prevent excess moisture. Keep dough cold at all times for a flaky crust. Avoid overfilling to maintain structure. Chill assembled galette before baking for best shape. Serve warm or at room temperature with whipped cream or ice cream.