Rhubarb Galette

By Sehej Mann  |  4th Nov 2015  |  
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  • Photo of Rhubarb Galette by Sehej Mann at BetterButter
Rhubarb Galetteby Sehej Mann
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Video for key ingredients

    About Rhubarb Galette Recipe

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

    Rhubarb Galette is an aromatic, flavorful and delicious dish which is very much popular in European. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Rhubarb Galette is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Rhubarb Galette at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 40 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Rhubarb Galette by Sehej Mann in step by step with pictures so you can easily learn how to cook the perfect Rhubarb Galette at your home without any difficulties. Rhubarb Galette is one of the representative dishes of European which you can serve in any special occasions.

    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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