Rhubarb Galette with Almond Frangipane and Flaky Butter Crust

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A galette is one of those desserts that rewards you for not overthinking it. No pie dish, no crimping, no fuss, just good dough folded up around whatever the season is offering. This rectangular rhubarb galette with almond frangipane is the spring bake I look forward to all year. The frangipane layer is the quiet star here, a rich, nutty almond cream that spreads across the crust before the rhubarb goes on, softening as it bakes into something almost custardy beneath those vivid pink stalks.

The crust is a shortening and butter blend that produces the kind of flaky, golden edges that make a galette so irresistible. It holds its rectangular shape beautifully through the bake; sturdy enough to slice and serve, rustic enough to feel completely unfussy. Diagonal slices of rhubarb are laid across the frangipane in overlapping rows, sprinkled with sugar that caramelizes in the oven into a light, sparkled crust. It looks like it took real effort. It doesn’t.

This is the kind of easy spring rhubarb dessert you make when rhubarb season hits and you want something that feels a little special without spending your whole afternoon in the kitchen. A rustic rhubarb tart with almond flour filling that works just as well warm from the oven with a spoonful of whipped cream as it does at room temperature the next morning with coffee. If you find yourself with more rhubarb than you can bake with, this rhubarb simple syrup with ginger is a beautiful way to use up every last stalk of the season.

What is a Galette?

A galette is a free-form pie made by crimping the edges of the pie crust over the fruit filling, no pie pan needed. I love this simple, rustic way of baking. Every galette has it’s own unique shape due to the fruit that fills it and the hands that shape it (that’s part of this desserts simple charm). Galettes can be round, rectangle or square. For this bake I chose a rectangle shape, mimicking the long elegant shape of the rhubarb stalks.

What is Almond Frangipane?

Frangipane is a classic addition to French desserts. Creamy, sugary and filled with almond flavor, this filling provides a layer of nutty flavor to the bright, sharp bite of rhubarb. Most recipes for frangipane call for almonds ground, this recipe swaps that step out by using almond flour. If you love almond in baking, these raspberry cream puffs with almond choux pastry are another beautiful way to use almond flavor in a spring dessert.

Ingredients:

• Rhubarb Stalks, use fresh, long stalks for this recipe for the prettiest presentation.
• Almond flour, this substitution saves time in the kitchen instead of grinding whole almonds.
• Butter, this pastry recipe uses a small amount of butter, just enough to create a flakey crust.
• Shortening, for this recipe most of the binder for the flakey pie crust is made up of shortening.

Tips for the Perfect Galette Crust

Adding shortening and butter is used in combination in this pastry recipe to create the flakiest crust.

Roll the galette crust out between 2 pieces of parchment paper, into a rough rectangle shape. Chill in refrigerator until ready to use. This a technique I use often for pie crusts, it creates an even rollout and a mess free clean up. The parchment paper can be used to bake the galette as well.

I also use the parchment paper to “lift” and “roll” the galette crust of the fruit filling as I shape the crust, this prevents tears in the bottom of the crust, as I shape it into a rectangle.

You can leave the crust rustic edged or cut into a rectangle. I chose to cut into a rectangle, this framed the rhubarb stalks beautifully as the galette baked.

Arranging the Rhubarb in a Pattern

I wanted to keep the rhubarb as close to the natural shape as possible. I sliced the stalks diagonally and left them where they were lying, until ready to use. After spreading the frangipane, I moved the stalks over pieces by piece, rearranging in the same natural pattern. I did try several different designs for this recipe, using varying arrangements of rhubarb pieces, this felt the most natural (and pretty!) It was also the easiest technique, that still has a strong visual presentation.

Serving Suggestions

Serve this rhubarb galette warm or at room temperature, by the the square. This galette is perfect for spring entertaining; it makes a stunning table centerpiece. Garnish this galette already glistening with sparkling sugar with a dollop of whipped cream, ice cream or creme fraiche. For a full rhubarb dessert spread, serve this galette alongside a yogurt bowl topped with stewed rhubarb with rosewater and cardamom – two completely different expressions of the same ingredient.

Variations to Add to This Rhubarb Recipe

Add sliced strawberries between rows of rhubarb for a classic pairing.

Add a sprinkle of cardamom spice to the frangipane cream before baking.

If cardamom speaks to you, pair a slice of this galette with a rose and cardamom bourbon old fashioned for the most elegant spring evening.

Strawberry and tart spring ingredients are a natural pairing; this knotweed and strawberry upside down cake is another rustic spring bake worth trying when strawberries arrive.

Spring is Here Cook the Season

Still have rhubarb left? This rhubarb oat crisp tart with apple is another rustic spring bake that uses up the rest of your harvest beautifully.

And if you want to take rhubarb in a completely different direction, this savory rhubarb and fennel chutney proves just how versatile this spring ingredient really is.