Rhubarb is a versatile ingredient that adds a refreshing brightness to any recipe. Peak rhubarb season is late Spring and early Summer, and, for some regions, it even extends into July. Baking with seasonal ingredients is a great idea because it means more intense flavors and better-tasting produce, which is very important when it comes to fruit-based dishes. Under Ripe or overripe fruit can affect the taste and texture of the entire dish.
If you’re new to cooking with rhubarb, my rhubarb lemonade is an absolute must-try! It's perfect for any leftovers you may have and only takes 15 minutes to make. When you inevitably fall in love with galettes, try my raspberry galette or my blueberry and cherry galettes for more fruit flavor, or, if you'd like to go the savory route, how about my ham and cheese galette?
Why You'll Love It
Simple- Galettes are a super easy dessert that uses simple easy-to-find ingredients. It’s great for both beginners and those who don't have much time to spend in the kitchen. You'll appreciate how the crust can be made ahead of time, making your day-of prep even faster.
Unique- You may not see rhubarb used very frequently, but it's always a delicious addition to the dessert table. Its rustic look and sweet, tangy qualities are an excellent way to switch things up and give guests a fun and tasty dessert.
Versatile- This rhubarb galette with blackberries is perfect for a variety of occasions. From brunch to dessert and even as a mid-day treat, it's sure to please.
What is Rhubarb?
Rhubarb is a vegetable that's often used in cooking and baking. Its bright pink stalk is one of its most noticeable traits. While the leaves should not be eaten, the stalks can be used in a variety of dishes, such as pies, crumbles, and tarts.
Rhubarb's tart flavor makes it an excellent companion to fruit because it can help balance the sweetness in desserts.
How do I keep my galette from getting soggy?
There are a few easy ways to ensure your galette crust stays light and flaky and doesn't turn soggy. First, be sure that your dough is properly chilled. Chilled pie dough is much less likely to become soggy from the fruit filling and will hold its shape better. In addition, you can brush the entire crust with an egg wash before adding the filling. This will create a barrier between the dough and the fruit filling which will help prevent fogginess.
Ensuring that the oven is sufficiently preheated is also an important factor. Too low of heat in the oven will make the butter melt more slowly and affect the crust negatively. Finally, be sure that you use a cooling rack. Leaving the galette to cool on the baking pan will trap steam underneath. A cooling rack lets the heat and steam dissipate and keep the crust nice and crisp.
What is the difference between pie crust and galette crust?
Pie crust and galette crust are often made of the same ingredients, but the main differences come in how they are used. Pie crusts are often pressed into a pan and have a neat presentation, whereas galettes tend to be more rustic and made free-form directly on the baking sheet. Galette crust is rolled thicker than pie crust and is slightly folded over on top of the filling.
Ingredients
Rhubarb- Fresh rhubarb is the star of the show and gives a delicious tart taste. Be sure to look for vibrant-colored stalks that are mostly free from blemishes and are firm to the touch. Rhubarb stalks that are thicker tend to have a better taste than thinner stalks.
Blackberries- While rhubarb alone can be delicious, blackberries truly take it to the next level. Fresh blackberries are ideal here, but you can swap them for frozen if needed.
Granulated Sugar- Sugar helps balance the tartness by adding sweetness. It also helps create a delicious sauce and aids in drawing out the juices in the blackberries.
Salt- Salt helps balance the dish and intensifies the natural flavors in the filling.
Cardamom- Cardamom is a distinct aromatic that complements fruit desserts. Not only does it smell amazing while baking, but it also adds depth of flavor.
Cornstarch- Cornstarch is vital to thickening the filling for your galette. Without it, the sauce stays runny, which isn’t ideal because it can cause a wet crust and the filling to run out when cut into.
Egg wash- A simple egg wash can help prevent sogginess and will aid in turning the crust a beautiful golden brown.
Pie Dough- You can use my homemade pie crust for this recipe or use store-bought. Just be sure that your dough stays chilled by using cold butter and ice-cold water when making it from scratch for the best results.
How to make Rhubarb Galette
Begin by gathering your ingredients, preparing a baking sheet with parchment paper, and preheating the oven to 400 degrees. This is super quick to assemble, and it will take a while for the oven to preheat, so it's best to start while you're gathering ingredients for the smoothest baking experience.
- In a large bowl, mix the sugar, cornstarch, salt, and cardamom until well combined.
- Add the chopped rhubarb and the blackberries to the bowl and toss to combine the ingredients for the rhubarb filling.
- On a lightly floured surface, roll out the pie crust to ⅛-inch thickness, about 14-16 inches in diameter. Carefully transfer the crust to a parchment-lined baking sheet.
- Unroll the crust and place the rhubarb mixture into the center of the pie dough, leaving a 2-inch border for the dough to be folded.
- Fold dough edges towards the center, creating pleats as you go. Be sure to fill any gaps and press the pleats in gently to secure them to avoid leaking during baking. Brush the pleated edges with egg wash and sprinkle with sugar.
- Place into the oven and bake at 400 degrees for 30 minutes until golden brown and the rhubarb and berries are tender. Allow 10-15 minutes to cool before serving to allow the filling to set and the crust to firm up.
Is galette served hot or cold?
Galettes taste best warm and fresh out of the oven but can be enjoyed in many ways. They taste delicious when served hot because they’re gooey and flaky. However, when served cold, they take on an entirely new texture that's dense and refreshing in a whole new way.
How to store Rhubarb Galette
To store the rhubarb galette, be sure that it's completely cooled before covering it in plastic wrap and placing it into an airtight container. Store the galette in the refrigerator and enjoy it within 1-2 days for the best quality.
If you wish to freeze the baked rhubarb galette, wrap the cooled galette completely in plastic wrap and then aluminum foil and place it into a freezer-safe container or storage bag. Defrost in the refrigerator and enjoy chilled or warm.
Can I substitute frozen rhubarb? Can I use frozen blackberries?
Absolutely! You can use frozen produce for this recipe, but it's important to understand how it can impact the filling. Frozen produce will release more water during cooking so you may need to add a bit more cornstarch to the mixture to account for the difference.
Another adjustment to make is to add about 5 minutes to your baking time. The extra moisture will need to be cooked out, which will take about 5 minutes.
Expert Tips
- Choose ripe and flavorful fruit for the best-tasting galette. Look for vibrant produce that looks plump and is free from blemishes.
- Add orange zest or lemon zest for an extra pop of brightness to the filling. Alternatively, 1 teaspoon of lemon juice will work.
- Add a sprinkle of coarse sugar or decorator's sugar to give the crust a tasty crunch and an extra bit of sweetness.
- Always leave a border around the edges when filling the pie dough to prevent the filling from spilling during baking.
- Be sure to let it cool. Cornstarch will thicken up the filling, but it will reach the ideal consistency through a few minutes of cooling.
Rhubarb blackberry galette
Ingredients
- 1 pie dough recipe
- 2 cups rhubarb, cut into ½-inch chunks
- 2 cups blackberries
- ¼ teaspoon cardamom
- 6 tablespoons granulated sugar Plus more for sprinkling before baking
- 3 tablespoons cornstarch
- 1 egg for egg wash
- 2 tablespoons milk for egg wash
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Combine the sugar, cornstarch, and cardamom in a small bowl. Set it aside.
- In a medium-size bowl, add the rhubarb and blackberries. Sprinkle the sugar mixture over the top and gently mix with a rubber spatula.
- Roll out the pie dough to an 18-inch circle on a floured surface.
- Place on the prepared baking sheeting. Pour the rhubarb in the center of the pie dough, leaving a 2-inch gap around the edges.
- Pleat the edges over the filling. Mix together the egg wash and brush it over the edges. Sprinkle with a little more sugar.
- Bake until the edges are golden brown and the rhubarb is tender. Mine took about 30 minutes.
- Remove and serve immediately or let it cool.
Video
Notes
- Choose ripe and flavorful fruit for the best-tasting galette. Look for vibrant produce that looks plump and is free from blemishes.
- Add orange zest or lemon zest for an extra pop of brightness to the filling. Alternatively, 1 teaspoon of lemon juice will work.
- Add a sprinkle of coarse sugar or decorator's sugar to give the crust a tasty crunch and an extra bit of sweetness.
- Always leave a border around the edges when filling the pie dough to prevent the filling from spilling during baking.
- Be sure to let it cool. Cornstarch will thicken up the filling, but it will reach the ideal consistency through a few minutes of cooling.
Did you make this recipe? Let me know!