Rhubarb Frangipane Galette
My rhubarb frangipane galette, wrapped in a delicious flaky pastry is slightly tangy, just a little bit sweet, but oh so delicious! It will leave you licking your fingers and wanting more.
With the first signs of spring comes rhubarb and my rhubarb frangipane galette. What’s better than a flaky crust, smothered with a creamy frangipane and topped with a tart yet sweet melange of rhubarb and orange? It can’t get any better than that if you ask me.
I love rhubarb and as soon as I see it in the local fruit store, I am all over it. I make so many delicious recipes with it. It seems I can’t get enough of it. I have to admit, I even freeze it for later use when I know the season is coming to an end.
The Ingredients for Rhubarb Frangipane Galette
A small list of ingredients that make this amazing galette.
Ingredients List for Rhubarb Frangipane Galette
- Rhubarb
- 5-6 stalks of rhubarb
- 4 tablespoons sugar
- juice of 1 orange
- a pinch of salt
- Frangipane
- 3 tablespoons softened unsalted butter
- 1/2 cup almond meal (ground almonds)
- 1 egg
- 1 tablespoon brandy
- 1 tablespoon flour
- a pinch of salt
- Other ingredients
- 1 pie crust
- 1 egg white to coat
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The Pie Crust
The first step to making my delicious rhubarb frangipane galette is to make the pie crust. You can find the recipe for my pie crust recipe here. Or you can use a store-bought pie crust.
Getting the Rhubarb Ready
Next, we need to get the rhubarb ready.
- Chop 5-6 stalks of rhubarb into 4-inch pieces.
- When chopping the rhubarb, peel off any stringy bits that come off as you chop it.
- Place the chopped pieces of rhubarb into a large bowl.
- Add 4 tablespoons of sugar, a pinch of salt, and juice of 1 orange to the bowl.
- Toss everything together so the rhubarb gets coated with the juice and sugar mixture.
- Let sit for about 10 mins.
Allowing the rhubarb to sit will help soften the rhubarb a little and will take the sour edge off the rhubarb.
The Frangipane
Now we can prepare the frangipane.
- In a mixing bowl, whip 3 tablespoons of sugar with 4 tablespoons of room-temperature butter.
- Once those are beaten together, add 1 egg yellow and 1 tablespoon of brandy to the bowl.
- Keep the egg white for later use.
- Continue whipping until the egg is mixed in with the sugar.
- Now we can add 1/2 cup of almond meal to the bowl and whip for a further one minute.
- Finally, add 1 tablespoon of flour and a pinch of salt to the bowl.
- Mix to form a thick cookie dough kind of dough.
The Pie Crust
If using store-bought pie crust, make sure it’s defrosted fully. If you are using my homemade pie crust, remove it from the fridge.
- Roll out the pie crust into about an 11-inch circular form. It doesn’t have to be a perfect circle. One of the things I love about galettes is the rustic look. You don’t need to worry about a particular shape with the pastry. It gets folded over and kind of takes on a form of its own.
- Once the pastry is rolled, spread the frangipane mix onto the pastry. Be sure to leave about and a half an inch all along the edges. This is the bit you will fold over to make the galette.
Baking the Rhubarb Frangipane Galette
By now the rhubarb should be ready.
- Preheat the oven to 375 degrees F.
- Drain the juice out of the bowl.
- NOTE: Do not discard the juice. Keep it to make a delicious glaze for the top.
- Line the rhubarb on top of the frangipane and fold the edges over.
- Place the rhubarb frangipane galette on top of a parchment-lined baking tray.
- Beat the egg white you had set aside.
- Using a baking brush apply a coating on the folded edges of the pie crust.
- Bake for 35 mins on the middle rack of the oven.
Once baked, remove the galette from the oven. Let sit for about 5 mins then move it to a cookie rack to cool down completely.
The Rhubarb Glaze
While the galette is baking, we can make a glaze for the top of the galette.
- Remember the juice we had set aside earlier, well, let’s use it now.
- Pour the juice into a pan and boil it to form a glaze. Continue to cook until it is thick enough – for about 5-6 minutes on medium-low heat.
- Once both the galette and glaze have cooled, slice the galette, spoon some glaze onto it, and enjoy with a side of whipped cream or ice cream.
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Rhubarb Frangipane Galette
Course: DessertCuisine: CanadianDifficulty: Easy6
servings30
minutes35
minutes187
kcal1
hour5
minutesMy rhubarb frangipane galette, wrapped in a delicious flaky pastry is slightly tangy, just a little bit sweet, but oh so delicious! It will leave you licking your fingers and wanting more.
Ingredients
- Rhubarb
5-6 stalks of rhubarb
4 tablespoons sugar
juice of 1 orange
a pinch of salt
- Frangipane
3 tablespoons softened unsalted butter
1/2 cup almond meal (ground almonds)
1 egg (separated into yellow and white)
1 tablespoon brandy
1 tablespoon flour
a pinch of salt
- Other ingredients
1 pie crust
Directions
- Rhubarb
- Chop the rhubarb stalks into 4 inch pieces. Peel off any stringy bits as you chop.
- Place the rhubarb into a large bowl. Add the rest of the ingredients into the bowl and toss so that the rhubarb is covered in the juice. Let sit for about 10 minutes while you prepare the rest of the ingredients.
- Frangipane
- Whip the sugar and butter together for about 3 minutes.
- Add the egg yellow and brandy and whip for another minutes or so.
- Add the almond meal and using a spatula or spoon fold the almond meal into the egg mix.
- Add the salt and flour and mix to form a cookie dough sort of dough.
- Pie crust
- You can use any pie crust of your choice. You can use my pie crust – recipe here.
- Baking the galette
- Preheat the oven to 375 degrees F.
- Roll the pie crust to about an 11 – 12 inch circular shape. It doesn’t have to be a perfect circle.
- Place the crust onto a parchment-lined baking tray. Spread the frangipane onto the crust, leaving about 1 and 1/2 inches around the edges.
- Drain the juice from the rhubarb and reserve for a glaze. Place the rhubarb pieces on top of the frangipane and fold the pie crust edges over to form the galette.
- Whip the egg white and using a baking brush spread it over the folded edges.
- Bake the galette for about 35 minutes, or once you see the crust has browned.
- While the galette is baking, pour the reserved juices into a pot and cook for about 5-7 minutes to thicken the juices and form a glaze.
- Allow the galette to cool on the baking tray for a few minutes then transfer to a cookie rack to cool completely.
- Slice and pour a tablespoon of the glaze onto the galette.
- Enjoy with a side of whipped cream or a scoop of ice cream and the glaze.
My recipe has two ways that prevent the bottom of the galette getting soggy.
– first, make sure that all the juice from the rhubarb is properly drained from it before using.
– second, I use a frangipane between the pastry and the rhubarb. This helps prevent the juices from the rhubarb getting absorbed by the crust, therefore, keeping it dry and crisp.
Generally, a pie is baked in a pie dish. It is round and has a uniform shape.
A galette is made free-form. It is baked on a baking tray and can take on any shape. It has a more rustic look and the crust gets folded over the fruit in the galette.
Yes. You can bake a rhubarb galette up to 24 hours in advance of consuming it. Once baked, allow it to cool down completely. Then place it in an air-tight container and place it in the fridge until ready to use.
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