Rhubarb and Almond Galette
This Rhubarb and Almond Galette is a rustic, elegant dessert featuring a flaky buttery crust, creamy almond filling, and tart rhubarb. Easy to prepare and visually stunning, it is the perfect spring and summer bake.
Servings: 8 slices
Calories: 320kcal
Cost: 3
Equipment
- mixing bowls
- pastry cutter or hands
- Rolling Pin
- baking sheet
- parchment paper
- spatula
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tbsp ice water
- 1/2 cup almond flour
- 1/4 cup sugar (for almond cream)
- 2 tbsp unsalted butter, softened
- 1 egg
- 1/2 tsp almond extract
- 1 tbsp all-purpose flour (for filling)
- 3 cups rhubarb, sliced
- 3 tbsp sugar (for rhubarb)
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 egg yolk
- 1 tbsp cream
- 1 tbsp turbinado sugar
Instructions
- Combine flour, salt, and sugar, then cut in cold butter until crumbly. Add ice water and form dough. Chill for 30 minutes.
- Toss rhubarb with sugar, vanilla, and cornstarch. Let sit 15 minutes, then drain and pat dry.
- Mix butter, sugar, egg, almond extract, almond flour, and flour until smooth to make almond cream.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roll dough into a 12-inch circle and transfer to baking sheet.
- Spread almond cream over dough, leaving a 2-inch border, then arrange rhubarb on top.
- Fold edges over filling, pleating gently.
- Brush crust with egg wash and sprinkle with sugar.
- Bake for 35–40 minutes until golden and bubbling. Cool before serving.
Notes
Macerate rhubarb for at least 15 minutes and pat dry to avoid excess moisture. Keep dough cold and handle minimally for a flaky crust. Do not skip the almond cream layer—it prevents sogginess and adds richness. Cool before slicing for clean cuts.