Rhubarb Galette | How to make Rhubarb Galette

By Sehej Mann  |  4th Nov 2015  |  
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  • Rhubarb Galette, How to make Rhubarb Galette
Rhubarb Galetteby Sehej Mann
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    8

    People

3

0





Video for key ingredients

  • Homemade Short Crust Pastry

About Rhubarb Galette

This simple rhubarb galette recipe is easy to make and a perfect dish for your party dessert.

Rhubarb Galette is a delicious dish which is liked by people of all age groups. Rhubarb Galette by Sehej Mann has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Rhubarb Galette at many restaurants and you can also prepare this at home. This authentic and mouthwatering Rhubarb Galette takes few minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Rhubarb Galette is a good option for you. The flavour of Rhubarb Galette is tempting and you will enjoy each bite of this. Try this Rhubarb Galette on weekends and impress your family and friends. You can comment and rate the Rhubarb Galette recipe on the page below.

Rhubarb Galette

Ingredients to make Rhubarb Galette

  • 255 grams flour
  • 680 grams rhubarb sliced into diagonal slices of 2 cm each
  • 140 grams butter unsalted and cut into pieces
  • 100 grams sugar
  • 3 tablespoon semolina
  • 3 tablespoon sugar
  • 1 egg yolk
  • 1 egg beaten
  • 1 tablespoon vanilla extract
  • 2 tablespoon powdered sugar

How to make Rhubarb Galette

  1. Put the flour, butter, a pinch of salt, and 3 tablespoon of sugar into a grinder and blend till this mixture looks like breadcrumbs.
  2. Take a bowl and pour in 3 tablespoon of chilled water along with the egg yolk, whisk this mixture well together.
  3. Carefully pour this yolk mixture into the flour mixture, while quickly stirring it until the mixture turns into large flakes without being sticky.
  4. Place this dough on a floured surface and gently knead it well. Then flatten the dough into a disc shape and put this dough in a plastic wrap. Keep this aside for 30 minutes.
  5. In the meantime, take a large bowl, put in the rhubarb with 100 grams of sugar. Stir well and keep aside for 60 minutes or so, while stirring occasionally in between.
  6. After this time period, transfer the rhubarb into another bowl and stir in the vanilla extract. Note to keep the fruit juice aside for later.
  7. Heat the oven to 180 degree celsius and keep a flat baking tray in in so it is preheated.
  8. Put the dough on a floured surface and roll the dough out into a circle about 14 inches wide. Trim half inch off the pastry edge so that the dish looks neat.
  9. With the help of the rolling pin, lift the dough and place it on parchment paper. Take a cake tin and gently press to make an indent in the centre of the pastry. Sprinkle the semolina inside this circle, then place the rhubarb on top.
  10. Brush the pastry border with the beaten egg. Then carefully fold the borders over the edge of the fruit, let this chill for 15 minutes.
  11. Finally brush the entire pastry rim with the beaten egg and sprinkle the powdered sugar on top.
  12. Slide this pastry into the preheated baking tray. Bake for 30-40 minutes till it turns into a beautiful golden colour.
  13. Serve warm with a dash of powdered sugar on top.

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