Mouthwatering Rhubarb Galette with Frangipane

Here is my favorite rhubarb galette recipe, with a buttery homemade crust, a layer of sweet almond frangipane, and tangy rhubarb topped with orange zest and demerara sugar.

This galette is what I make every spring when rhubarb season hits. It’s easier than pie since you don’t have to fuss with a perfect shape, and the frangipane keeps everything nice and moist. I always serve it warm with vanilla ice cream on top.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this galette, and you’ll find it in season during spring and early summer at most grocery stores and farmers markets. The color of rhubarb stalks can range from deep red to pale pink to green, and here’s a little secret – the color doesn’t actually affect the flavor, so don’t worry if you can only find the greener stalks. Look for firm, crisp stalks without any soft spots or wilting, and avoid any that look dried out at the ends. If you can’t find fresh rhubarb, frozen will work in a pinch, but make sure to thaw it completely and pat it dry with paper towels to remove excess moisture before using it in your galette.

Options for Substitutions

This galette is pretty forgiving, so here are some swaps you can make if needed:

• Rhubarb: You can replace rhubarb with strawberries, sliced apples, or even a mix of rhubarb and strawberries for a classic combo. Just keep the same amount and adjust sugar to taste since some fruits are sweeter than rhubarb.
• Almond flour: If you don’t have almond flour, you can grind whole almonds in a food processor until fine, or skip the frangipane layer entirely and just use the fruit filling. For a nut-free version, try using the same amount of all-purpose flour mixed with a bit of sugar.
• Orange zest: Lemon zest works just as well here, or you can leave it out if you don’t have citrus on hand. The galette will still taste great.
• Unsalted butter: If you only have salted butter, go ahead and use it but skip the added salt in the dough recipe.
• Vanilla extract: Any of the suggested options (rum, brandy, or bourbon) will work, or stick with vanilla if that’s what you have. They all add a nice flavor to the frangipane.
• All-purpose flour: Don’t substitute this one – all-purpose flour is really important for getting the right texture in your pastry dough.

Watch Out for These Mistakes While Baking

The biggest mistake when making galettes is overworking your dough, which develops too much gluten and creates a tough, chewy crust instead of a flaky one – handle it as little as possible and stop mixing once the dough just comes together.

Skipping the chilling step for your dough is a recipe for disaster, as warm butter will melt in the oven before the crust sets, leaving you with a greasy, flat galette that spreads everywhere.

Since rhubarb releases a lot of liquid while baking, make sure your frangipane layer acts as a barrier by spreading it evenly and leaving that 2-inch border completely clean – any filling on the edges will prevent the dough from sealing properly.

Finally, don’t be tempted to slice into your galette right out of the oven, as those 10 minutes of resting time allow the juices to thicken up so you don’t end up with a soupy mess on your plate.

What to Serve With Rhubarb Galette?

This rhubarb galette is pretty much perfect on its own, but a scoop of vanilla ice cream on top takes it to the next level – the cold, creamy ice cream melting into the warm, tart rhubarb is just incredible. If you’re not an ice cream person, a dollop of lightly sweetened whipped cream or even some tangy crème fraîche works beautifully to balance out the rhubarb’s tartness. I love serving this for brunch alongside a strong cup of coffee or tea, and it also makes a great dessert after a light dinner of roasted chicken or fish. For a fancier presentation, you can drizzle a little honey over the top or add a sprinkle of toasted sliced almonds to echo the almond flavor in the frangipane.

Storage Instructions

Store: This galette is best enjoyed the day it’s made, but you can keep leftovers covered loosely with foil at room temperature for up to 2 days. The crust will soften a bit as it sits, but it’s still delicious. If you want to crisp it back up, just pop it in a 350°F oven for about 10 minutes.

Make Ahead: You can prepare the dough up to 2 days in advance and keep it wrapped tightly in the fridge, or freeze it for up to a month. The frangipane can also be made a day ahead and stored in an airtight container in the refrigerator. Just let both come to room temperature before assembling your galette.

Serve: Galette is wonderful served warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. If you have leftovers that have been refrigerated, let them sit out for about 30 minutes before serving so the butter in the crust can soften up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 38-46 g
• Fat: 190-210 g
• Carbohydrates: 375-415 g

Ingredients

For the dough:

• 2 1/2 cups flour (I always use King Arthur all-purpose flour)
• 2 tbsp sugar
• 3/4 tsp salt
• 1 cup unsalted butter (chilled and cut into 1/2-inch cubes)
• 10 tbsp water (must be ice-cold to keep the dough flaky)

For the frangipane:

• 1/2 cup almond flour (gives better texture and moisture)
• 2 tbsp sugar
• 1 pinch salt
• 2 tbsp unsalted butter (room temperature, about 70°F)
• 1 egg
• 1 tbsp vanilla
• 1/4 tsp almond extract

For the rhubarb filling and topping:

• 3/4 lb rhubarb (sliced into 1/2-inch thick pieces on a bias)
• 1/2 cup sugar
• 1 orange zest
• 2 tbsp unsalted butter (I like Kerrygold for this)
• 2 tbsp coarse demerara sugar

For serving:

• vanilla ice cream (optional but recommended for extra richness)
• fresh mint leaves

Step 1: Make the Pie Dough with Chilled Ingredients

• 2 1/2 cups flour
• 2 tbsp sugar
• 3/4 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 10 tbsp ice-cold water

Combine flour, sugar, and salt in a food processor, then pulse in the cold butter cubes until the mixture resembles coarse peas with some pea-sized butter pieces still visible—this creates the flaky texture we want.

Add ice-cold water a little at a time, pulsing just until the dough comes together without becoming wet or overworked.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the other components.

I always use ice-cold water because even a few degrees of warmth can prevent the butter from creating those beautiful, crispy layers.

Step 2: Prepare the Rhubarb Filling

• 3/4 lb rhubarb, sliced on bias
• 1/2 cup sugar
• 1 orange zest

Slice the rhubarb on a bias into 1/2-inch thick pieces—the angle cuts expose more surface area which helps them cook evenly and caramelize beautifully.

Toss the rhubarb with sugar and orange zest in a bowl, then let it macerate while you work on the frangipane.

The sugar will draw out the rhubarb’s juices and the orange zest will brighten the tart flavor of the fruit.

Step 3: Make the Frangipane Almond Cream

• 1/2 cup almond flour
• 2 tbsp sugar
• 1 pinch salt
• 2 tbsp unsalted butter, room temperature
• 1 egg
• 1 tbsp vanilla
• 1/4 tsp almond extract

Combine almond flour, sugar, salt, and room-temperature butter in a food processor and blend until the mixture is pale and creamy, then add the egg and vanilla and almond extract, pulsing until completely smooth.

The room-temperature butter is crucial here because it creams properly with the almond flour to create a light, luxurious filling—cold butter won’t incorporate as well.

Transfer to a small bowl and set aside.

Step 4: Roll and Chill the Dough Base

• pie dough from Step 1

Preheat your oven to 400°F.

Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch round about 1/8-inch thick.

Transfer the dough to a parchment-lined baking sheet and chill it in the refrigerator while you finish assembling—this prevents shrinkage during baking.

Step 5: Assemble the Galette

• frangipane cream from Step 3
• rhubarb filling from Step 2
• 2 tbsp unsalted butter, melted
• 2 tbsp coarse demerara sugar

Remove the dough from the refrigerator and spread the frangipane cream from Step 3 evenly over it, leaving a 2-inch border all around the edge.

Arrange the macerated rhubarb pieces and their juices on top of the frangipane in a slightly overlapping pattern, then fold the dough edges up and over toward the center, creasing and overlapping as you go—it’s okay if some rhubarb peeks through, that’s the rustic charm of a galette.

Brush the folded dough edges with melted butter and sprinkle generously with coarse demerara sugar, which will caramelize and create a beautiful crunchy texture.

Step 6: Bake and Rest the Galette

• assembled galette from Step 5

Bake the galette at 400°F for 35 minutes, until the crust is deep golden brown and the rhubarb is tender and bubbling slightly at the edges.

Remove from the oven and let it rest on the baking sheet for 10 minutes before serving—this allows the almond cream and fruit to set slightly so slices stay intact.

I like to use Kerrygold butter for brushing the crust because its higher fat content gives the deepest, most luxurious golden color.

Step 7: Slice and Serve

• baked galette from Step 6
• vanilla ice cream
• fresh mint leaves

Slice the galette into wedges using a sharp knife (dipping it in hot water between cuts helps prevent the crust from cracking).

Serve warm or at room temperature, optionally garnished with fresh mint leaves and accompanied by vanilla ice cream if desired.

Mouthwatering Rhubarb Galette with Frangipane

Delicious Mouthwatering Rhubarb Galette with Frangipane recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 8 slices

Calories 3450 kcal

Ingredients

  

For the dough

• 2 1/2 cups flour (I always use King Arthur all-purpose flour)
• 2 tbsp sugar
• 3/4 tsp salt
• 1 cup unsalted butter (chilled and cut into 1/2-inch cubes)
• 10 tbsp water (must be ice-cold to keep the dough flaky)

For the frangipane

• 1/2 cup almond flour (gives better texture and moisture)
• 2 tbsp sugar
• 1 pinch salt
• 2 tbsp unsalted butter (room temperature, about 70°F)
• 1 egg
• 1 tbsp vanilla
• 1/4 tsp almond extract

For the rhubarb filling and topping

• 3/4 lb rhubarb (sliced into 1/2-inch thick pieces on a bias)
• 1/2 cup sugar
• 1 orange zest
• 2 tbsp unsalted butter (I like Kerrygold for this)
• 2 tbsp coarse demerara sugar

For serving

• vanilla ice cream (optional but recommended for extra richness)
• fresh mint leaves

Instructions

 

• Combine flour, sugar, and salt in a food processor, then pulse in the cold butter cubes until the mixture resembles coarse peas with some pea-sized butter pieces still visible—this creates the flaky texture we want. Add ice-cold water a little at a time, pulsing just until the dough comes together without becoming wet or overworked. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the other components. I always use ice-cold water because even a few degrees of warmth can prevent the butter from creating those beautiful, crispy layers.
• Slice the rhubarb on a bias into 1/2-inch thick pieces—the angle cuts expose more surface area which helps them cook evenly and caramelize beautifully. Toss the rhubarb with sugar and orange zest in a bowl, then let it macerate while you work on the frangipane. The sugar will draw out the rhubarb's juices and the orange zest will brighten the tart flavor of the fruit.
• Combine almond flour, sugar, salt, and room-temperature butter in a food processor and blend until the mixture is pale and creamy, then add the egg and vanilla and almond extract, pulsing until completely smooth. The room-temperature butter is crucial here because it creams properly with the almond flour to create a light, luxurious filling—cold butter won't incorporate as well. Transfer to a small bowl and set aside.
• Preheat your oven to 400°F. Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch round about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet and chill it in the refrigerator while you finish assembling—this prevents shrinkage during baking.
• Remove the dough from the refrigerator and spread the frangipane cream from Step 3 evenly over it, leaving a 2-inch border all around the edge. Arrange the macerated rhubarb pieces and their juices on top of the frangipane in a slightly overlapping pattern, then fold the dough edges up and over toward the center, creasing and overlapping as you go—it's okay if some rhubarb peeks through, that's the rustic charm of a galette. Brush the folded dough edges with melted butter and sprinkle generously with coarse demerara sugar, which will caramelize and create a beautiful crunchy texture.
• Bake the galette at 400°F for 35 minutes, until the crust is deep golden brown and the rhubarb is tender and bubbling slightly at the edges. Remove from the oven and let it rest on the baking sheet for 10 minutes before serving—this allows the almond cream and fruit to set slightly so slices stay intact. I like to use Kerrygold butter for brushing the crust because its higher fat content gives the deepest, most luxurious golden color.
• Slice the galette into wedges using a sharp knife (dipping it in hot water between cuts helps prevent the crust from cracking). Serve warm or at room temperature, optionally garnished with fresh mint leaves and accompanied by vanilla ice cream if desired.