This simple rhubarb galette features a buttery, flaky crust (that can be made gluten-free, as shown here), a creamy almond frangipane filling, and sweet-tart slices of rhubarb that are glazed in cinnamon and cardamom.

a rhubarb galette on a white plate with one slice resting on the side

What is a Galette?
Why You’ll Love This Rhubarb Galette Recipe
Ingredient Notes
Step-by-Step Instructions
Recipe Tips
Serving and Storage Tips
More Delicious Recipes
Stay Connected
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What is a Galette?

Galettes are free-form single crust pies. They require far less fussing than a traditional pie, but are even more beautiful in a rustic kind of way. The point here is not a perfectionistic kind of beauty (please leave that at the door), but instead one of simple pleasures.

I hope you’ll focus on the joy of the little things—the red blush of the rhubarb, the dusting of flour on parchment, the fold of pie crust over the filling, the warm smell of cinnamon and cardamon (can a smell be beautiful? I think so).

an up close shot of a slice of galette topped with rhubarb

Why You’ll Love This Rhubarb Galette Recipe

With a crisp, buttery crust, a creamy almond frangipane filling, and sweet-tart slices of fresh rhubarb that are glazed in cinnamon and cardamom, this might just be my favorite new, rustic pie (the recipe is adapted from the Peach, Blueberry, or Pear galette recipe in my Mastering Gluten Free Pie Making cooking class).

This simple Rhubarb Galette is a great way to celebrate rhubarb season, which begins in early summer. You’ll need to start by making a batch of this Foolproof Homemade Pie Crust (the dough is gluten-free, but if you can eat gluten use regular all-purpose flour). You’ll only need a half batch of the dough for this recipe, but you can freeze the other half or use it for a second galette (see the tips!).

And the flavor. Oh my friends, so much flavor! The secret to this recipe is a layer of sweet almond filling that gets slathered under the rhubarb, providing balance to the tart, cinnamon, and cardamon-spiced fruit (er, technically vegetable). The almond filling also gives the crust more structure, making this a pie you can pick up and eat out of hand or eat with a fork and knife. I personally love to serve this delicious dessert with a scoop of vanilla ice cream. Oh, the joy.

Ingredient Notes

Almond Filling Ingredients

unsalted butter
organic cane sugar (or granulated sugar)
large egg
vanilla paste or vanilla extract
almond extract
almond flour
pinch salt

Rhubarb

rhubarb stalks
organic cane sugar (or granulated sugar)
cinnamon
ground cardamom
pinch salt

Pie Dough & Assembly

gluten-free flour or regular flour
gluten free pie crust (see the tips)
butter

For Serving (optional)

whipped cream (or vanilla ice cream)

Step-by-Step Instructions

Make the Almond Filling

Preheat the oven temperature to 425˚F/220˚C.
In a large mixing bowl, combine the softened butter and sugar. Mash them together with a rubber spatula until combined. Stir in the egg yolk (reserve the egg white for brushing the crust later), along with the vanilla paste and almond extract. Add the almond flour and salt, and stir until damp and clumpy.

Prep the Rhubarb Mixture

In another large bowl, combine the rhubarb, sugar, cinnamon, cardamom, and salt. Toss to coat.

a pie dough round topped with almond frangipane

Assemble the Galette

Let the dough sit at room temperature for anywhere from 10-30 minutes, depending on how cold it is (and how warm your kitchen is). It should be cool to the touch, but you should be able to press into it. Dust a large piece of parchment paper with flour, then use a rolling pin to roll the dough into an ⅛-inch thick round (it should be about 12 inches in diameter)—if the dough starts to immediately crack it means it’s too cold (conversely, if it’s really sticky it means it’s too warm—pop it back into the fridge to cool down). Brush any excess flour off of the dough and the parchment, then slide the parchment (with the dough) onto a baking sheet.
Scrape the almond filling into the center of the dough, then use lightly damp fingers to press it into an even layer, leaving a 2-inch border.
Arrange the rhubarb mixture over the almond filling (aim for an even layer) and sprinkle the sugar-cinnamon mixture from the bowl evenly over top (it will look like a lot of sugar, but use it all). Fold up the edges of the dough and pinch them together (be sure to patch up any holes or tears). Refrigerate the galette for 5 minutes.

Finish and Bake

Dot the top of the rhubarb with the butter. Whisk the reserved egg white with a fork, then use a pastry brush and brush it over the edges of the galette. Bake the galette until the crust is golden brown and the rhubarb is tender when pierced with a sharp knife, about 30-35 minutes.
Let the galette cool a bit, then serve slightly warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream on top of the galette, if you’d like.

a hand holding a piece of rhubarb galette

Recipe Tips

Start by making a batch of this foolproof pie crust (if you can eat gluten, you can use regular AP flour in the galette dough instead). The pie crust recipe makes enough for two galettes. Divide dough and freeze one of the disks for down the line, or use it to make a strawberry galette, spinach tart, butternut squash tart, or quiche. To freeze, wrap the disc tightly in plastic wrap, then store in a freezer bag or container and freeze until ready to use.
Take the dough out of the fridge to let it soften before rolling. This could take 10 to 30 minutes, depending on how cold it is (or how warm your kitchen is). If the dough is too cold it will immediately crack when you start rolling. If it’s too warm it will be sticky.
I recommend you create your lightly floured surface on a piece of parchment paper. This way, it’s easy to transfer to the baking sheet. From there, you will refrigerate and bake the galette on that parchment-lined baking sheet.
It’s easiest to use damp fingers to press the almond paste evenly over the bottom of the dough. Leave a 2-inch border, so that you can fold up those edges (see the photo above).
You’ll need ¾ pound of rhubarb, which is about three large stalks. You can arrange the rhubarb pieces in the galette in any pattern you like—just aim for a single layer.
The edges of the galette get brushed with egg white before baking (you’ll have the egg white leftover from the almond filling), which helps the crust brown. However, you can use heavy cream or milk instead of the egg wash, or even omit that step, if you prefer.
Find a peach and pear version of this galette in my Mastering Gluten-Free Pie Making Class!
Keep in mind that this is a rustic galette and “perfect” isn’t the goal here. It turns out beautifully and is much more forgiving than your classic pie recipe.

Serving and Storage Tips

Serve the galette slightly warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, if you’d like.

This rhubarb galette is best served the day it’s made, but leftovers make for a darn fine breakfast (refrigerate it in an airtight container).

More Delicious Recipes

You might also like these Perfectly Imperfect Blueberry Hand Pies.
Finally, for more rhubarb recipes and inspiration, try this Roasted Rhubarb & Strawberry Compote, which is delicious over yogurt, shortcakes, and ice cream.

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I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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