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a rhubarb galette on a white plate with one slice resting on the side
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Easy Rhubarb Galette with Almond Frangipane Filling

By Nicki Sizemore
This simple rhubarb galette features a buttery, flaky crust (that can be made gluten-free), a creamy almond frangipane filling, and sweet-tart slices of rhubarb that are glazed in cinnamon and cardamom. Start by making a batch of this pie dough - see the tips (you can make the dough months ahead!).
Servings: 8
Prep Time: 1 hour
Cook Time: 30 minutes

Ingredients

Almond Filling

  • 2 tablespoons (28g) unsalted butter, softened
  • ¼ cup (60g) organic cane sugar (or granulated sugar)
  • 1 large egg (white and yolk separated)
  • 1 teaspoon vanilla paste or extract
  • ½ teaspoon almond extract
  • ½ cup (55g) almond flour
  • pinch salt

Rhubarb

  • ¾ pound rhubarb (3 long stalks), trimmed and cut crosswise into 3-inch pieces
  • ¼ cup (60g) organic cane sugar (or granulated sugar)
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • pinch salt

Dough & Assembly

  • gluten free or regular flour (for dusting)
  • ½ batch gluten-free Pie Crust (recipe link in header)
  • 1 tablespoon butter (cut into small pieces)

For Serving (optional)

  • whipped cream or vanilla ice cream

Instructions

Make the Almond Filling

  • Preheat the oven to 425˚F/220˚C.
  • In a 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

  • In a bowl, combine the rhubarb, sugar, cinnamon, cardamom, and salt. Toss to coat.

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 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 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 brush it over the edges of the galette. Bake the galette until the crust is browned and the rhubarb is tender when pierced with a sharp knife, about 30-35 minutes.
  • 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.

Notes

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 anywhere from 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, and if it’s too warm it will be sticky. 
    • I recommend you create your lightly floured surface on a piece of parchment paper so 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 these are rustic galettes and “perfect” isn’t the goal here. They turn out beautifully and are 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). 
Loved this recipe? Check out @nickisizemore for more!