Rhubarb Galette Recipe with Frangipane
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I’ve said it before, and I no doubt will say it again, but I find nothing more delicious than union of flaky pastry, creamy frangipane, and sweet-tart fruit. Here’s the latest, seasonal frangipane galette rendition: rhubarb-orange, always a nice match.
The beauty of the galette process is that the flaky pastry dough, a longtime favorite David Lebovitz recipe, is made in the food processor, as is the frangipane — no washing in between necessary. If you have your ingredients all measured out, the assembled galette can be in the oven in just about 15 minutes.
I hope all you enjoy the process as much as I do.
PPS: Rhubarb Schnapps + More Desserts
For one galette, you’ll need about 3/4 lb of rhubarb, ends trimmed, stalks cut into 2-inch lengths.
Sprinkle the rhubarb with about 1/3 cup of sugar and the zest of one orange. Toss to coat.
Make the dough.
First pulse the flour, sugar and salt together.
Add the butter and pulse 10 times (about).
The butter should be the size of peas (about).
Add ice water.
Pulse again about 10 to 15 times or until the dough is still crumbly, but holds together when pinched.
Divide dough between two clean tea towels. (Don’t wash your food processor!) I love these tea towels by Now Designs.
Gather towel into a beggar’s purse, and squeeze to form a round.
Transfer one to the freezer for a future use.
On a lightly floured surface, roll out the remaining round into a circle about 12- to 13-inches in diameter.
Fold dough into quarters to easily transfer to a parchment-lined sheet pan.
Incidentally, I love these flexible dough scrapers from King Arthur Flour.
Make the frangipane: add to the food processor an egg, softened butter, vanilla, almond flour, and sugar.
Purée until smooth.
Spread frangipane into center of dough leaving a 1- to 2-inch border.
Top with the rhubarb and spread out.
Brush the dough with melted butter. Sprinkle with sugar.
Transfer to a 400ºF oven and bake for 35 to 40 minutes.
Serve with vanilla ice cream or lightly sweetened whipped cream.
Rhubarb Galette Recipe with Frangipane
- Total Time: 55 minutes
- Yield: 1 galette
Description
Flaky pastry + frangipane + fruit is one of my all-time favorite combinations.
Watch a how-to video of the whole process here, which might offer some guidance regarding the texture of dough and the process for shaping.
If you can’t find almond flour or don’t feel like paying for it or don’t have it on hand, you can pulse almonds (whole, sliced, slivered, whatever) in the food processor. The color of the frangipane will be brownish if you use whole almonds and the texture of the finished frangipane might not be as smooth but the taste will still be great.
Depending on how tart your rhubarb is you may need more or less sugar, which is why I’ve given a range. I’ve made this twice this week, once using 1/4 cup sugar, once using 1/3 cup sugar, and both amounts still yielded cooked fruit with a nice tartness. I didn’t serve it with ice cream or whipped cream, but either of the two would be a nice way to balance the tartness.
Ingredients
for the rhubarb:
- 3/4 lb rhubarb stalks, cut into 2-inch lengths
- 1/4 to 1/3 cup sugar
- zest from one orange
for the pastry:
- 2½ (320g) cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon kosher or table salt
- 2 sticks (16 tablespoons | 8 oz | 227 g) unsalted butter
- ½ cup + 2 tablespoons ice water
for the frangipane:
- 1/2 cup almond flour or finely ground almonds, see notes above
- 2 tablespoons sugar
- pinch salt
- 2 tablespoons butter at room temperature
- 1 egg (small if possible)
- 2 teaspoons vanilla, rum, brandy or bourbon
for assembly and serving:
- 2 tablespoons melted butter
- 1 to 2 tablespoons sugar for sprinkling, turbinado is nice
- vanilla ice cream or lightly sweetened whipped cream, for serving
Instructions
- Preheat the oven to 400ºF and place a rack in the center of the oven.
- Prepare the rhubarb: Toss the rhubarb with the sugar and orange zest in a large bowl and set aside.
- Make the pastry: In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. (Don’t wash the food processor!) Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Store one of the rounds in the freezer for a future use. Keep the other nearby handy.
- On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. If you have space in the fridge, chill the pastry while you make the frangipane.
- Make the frangipane: Combine almond flour, sugar, salt, butter, egg, and vanilla in the uncleaned bowl of the food processor. Purée until smooth.
- Spoon the frangipane into the center of the rolled out dough leaving a 1- to 2-inch border. Heap the rhubarb and all of the juices into the center of the frangipane and spread out to cover. You can cherry pick the really red pieces and arrange them on top — the bright red stalks look so pretty in the end. Fold the exposed edge of dough towards the center to make a rustic enclosure. See the video linked above for guidance.
- Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed rhubarb. Sprinkle the sugar evenly over the top. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: bake
- Cuisine: French, American
Keywords: rhubarb, galette, spring, frangipane, pastry
This post may contain affiliate links. Please read my disclosure policy.
39 Comments on “Rhubarb Galette Recipe with Frangipane”
Rhubarb pink is so pretty. I know the tart is probably perfect as is, but rhubarb without sweet strawberries is like peanut butter without jelly.
you’re funny 🙂 🙂 🙂 I know I am totally in the minority, and you’ll probably think I’m weird, but I don’t love the texture of cooked strawberries … have I lost your trust? 🙂
I am with you on not liking cooked strawberries–when you get in season fresh ones (red all the way through and intensely flavorful), cooking them is such a waste! I’ve been using a couple of chopped cranberries (frozen so I always gave on hand) in compote as a color boost for rhubarb without affecting flavour–will try with the galette.
Love the idea of cranberries here!
Oh my! This looks amazing! The perfect way to use the beautiful rhubarb I have growing in my garden! ????
So jealous of your homegrown rhubarb!!
I can’t wait to try another rhubarb recipe. Your galette looks great and I enjoyed watching the video.
★★★★★
Thank you, Gerlinde!
does the leftover galette need to be refrigerated?
I haven’t been, but I think if you have enough leftover so that it might sit out for 2 to 3 days, I would refrigerate it. It reheats nicely on subsequent days, too — the crust revives a bit. I do it at 350F for about 10-15 minutes.
So if this galette will last for 2-3 days, could I make it a day before I want to serve it? And then refrigerate? It’s 1st July and STINKIN’ HOT outside, (and no A/C in this 90 yr old house!!) so I’m not sure I’d want to leave it out on a counter for a day. I would appreciate your thoughts on this! Thanks – El
gorgeous, maybe I’m also anticipating how it will taste from a lifetime of eating rhubarb pies, but love the idea of a rhubarb galette, especially since I don’t want to have to much crust in my life, thank you for this recipe
★★★★★
I love love love a galette 🙂 🙂 🙂
This is a total stunner. And I rarely eat rhubarb, but I am dying to now!
Hi Heidi!! So great to see you here 🙂 🙂 🙂 I adore rhubarb, but its tartness isn’t for everyone xoxo
I am so amazed by this recipe! I am going to prepare this weekend!
★★★★★
Yes! Cooked strawberries are a waste of strawberry!
I tend to agree!
Hi! I’m here in the Coronavirus nightmare and made the dough for 2 tarts. I used frozen rhubarb for one tart, which I loved! My husband and 3 kids were not fans of rhubarb- so win for me. Since I didn’t have enough rhubarb for the next tart, I used pear and toasted sliced almonds and the family is going crazy over it! They are obsessed. Go figure… I was guessing the pear would have been bland. You never know! Thank you!!
Amazing Julie! I love this. Pear + almonds sounds delicious. Did you use raw thinly sliced pears? peeled? Any particular variety? I’m curious! Rhubarb would be a hard sell for my kids, too 🙂 🙂 🙂
I used unpeeled, thinly sliced green pears (Bartlett? Not sure-basic grocery store pears). And I forgot to mention that I toasted the sliced almonds. As I type, I have this recipe in the oven but with black plums. I didn’t have orange zest so we’ll see how this one turns out. I love this recipe!
Sounds so good Julie! I love a plum galette as well. Plums + almonds would be good, too. So happy you like this one 😍😍😍
My husband says this is the one of the best desserts I’ve ever made! So different and delicious. I added a little almond extract to the frangipane because we love almond flavor.
★★★★★
So wonderful to hear this, Emily! I am dying for rhubarb to start showing up here … can’t wait!!
This was fantastic! Kerrygold butter and the crust was perfect. I used a little almond extract in the Frangipane because I wasn’t sure my almond meal was that potent. And I used only the zest from one small mandarin and it was great. My husband now wants the apple version. I know what I’ll do with the other piece of dough!
★★★★★
Yay! So happy to hear this, Christine! I haven’t been able to find rhubarb … dying to make some rhubarb treats.
Rhubarb is my most favorite fruit. Waiting so patiently to find it at the markets! We are gluten free now. Have you ever made your crust with GF flours? Has anyone out there done that? Any help would be greatly appreciated. And Happy Mother’s Day to all the mothers out there.
Best,
Suzi
Hi Suzi! I have not yet ventured into the world of gf pie crust. As I remember, Stella Parks from Serious Eats, posted a gf pie dough recipe. She is very reliable. I would google that. Happy baking! And thank you for the Mother’s Day wishes 💕💕💕💕
This recipe makes the flakiest crust! I subbed in one cup of whole wheat pastry flour because I ran out of white and added a blood orange because I didn’t have enough rhubarb. It was spectacular! Another wonderfully written recipe.
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Oh yay! So nice to hear this, Bea! Blood orange + rhubarb truly sounds spectacular 💕💕💕
Just made this, yeah rhubarb. It was excellent, thanks much.
★★★★★
Wonderful to hear this, Pamela!
Made this today for my family and even the kids that usually hate fruit pies or crisps loved this! I was so shocked. The crust was incredibly flaky and it was so easy! It was no surprise that my pie-loving husband adored it and wants it in any other version I’m willing to make. 😀 Thank you for the incredible recipe.
★★★★★
Wonderful to hear this, Jessica! Thanks so much for writing.
Great recipe – used my own dough recipe and made modifications to frangipane but general idea was the same. What came out was out of this world. I was not expecting this. Will make more in the future for sure.
★★★★★
Wonderful to hear this, Monika! Thanks so much for writing!
Oh My Gosh! This is absolutely delicious. I did change things up a bit (used my own pastry recipe), added Grand Marnier to the Frangipan in lieu of other flavourings suggested, added a bit more sugar to the rhubarb and cut them into smaller pieces. This is a hit! Easy peasy to make and seriously delish.
★★★★★
Wonderful to hear this, Gigi! Thanks for writing 🙂 🙂 🙂
Christine, I’m confused, how much water did you use? It’s 1/2 cup + 2 tablespoons … please let me know.