Rhubarb Galette with Rustic Whole Wheat Crust
A delightful and easy-to-make rhubarb galette featuring a wholesome whole wheat crust and sweet-tart rhubarb filling. Perfect for a rustic dessert.
Equipment
- large bowl
- whisk
- pastry blender or fork (optional)
- plastic wrap
- baking sheet
- parchment paper
- rolling pin
Ingredients
For the Crust
- 1.5 cups whole wheat flour
- 0.5 cup all-purpose flour
- 0.5 cup cold unsalted butter cut into small pieces
- 0.25 cup ice water or more, as needed
- 1 tablespoon sugar
- 0.5 teaspoon salt
For the Filling
- 4 cups rhubarb chopped into 1-inch pieces
- 0.75 cup sugar or to taste
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg beaten, for egg wash
- 1 tablespoon turbinado sugar for sprinkling
Instructions
Make the Crust
- In a large bowl, whisk together both flours, sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, mixing until the dough just comes together, adding more if needed.
- Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
Prepare the Filling
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract.
- Toss gently to ensure all rhubarb is coated, then set aside.
Assemble and Bake
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle and transfer it to the prepared baking sheet.
- Spoon the rhubarb filling into the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the filling, pleating as you go, then brush the crust with the beaten egg and sprinkle with turbinado sugar.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly and tender.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.