Golden Vegan Rhubarb Galette

Here is my favorite vegan rhubarb galette recipe, with store-bought puff pastry for easy prep, and a filling made with tart rhubarb, cardamom, lime juice, and vanilla that bakes up perfectly every time.

This galette is my go-to dessert when rhubarb is in season at the farmers market. I love how simple it is to throw together, and the cardamom adds such a nice warmth to the tangy rhubarb. Serve it with vegan ice cream or whipped cream and you’ve got yourself a dessert that’ll disappear fast!

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 the stalks doesn’t really matter – both red and green rhubarb will taste the same, though the red variety does give you a prettier pink hue in your finished galette. Look for firm, crisp stalks without any soft spots or wilting, and remember to trim off and discard the leaves since they’re not edible. If you can only find frozen rhubarb, that’ll work too, just make sure to thaw it completely and drain off any excess liquid before using it in your recipe.

Options for Substitutions

This galette is pretty straightforward, but here are some swaps you can make if needed:

• Puff pastry: Make sure you’re using a vegan puff pastry if that’s important to you – many store brands contain butter. You can also use a homemade pie crust if you prefer something less flaky and more traditional.
• Rhubarb: I wouldn’t recommend substituting the rhubarb since it’s the star of this galette. However, if your rhubarb is particularly tart, you might want to add an extra tablespoon or two of sugar.
• Cardamom: Not a fan of cardamom? Try using cinnamon, ginger, or even a pinch of vanilla extract instead. Each will give the galette a different but equally nice flavor.
• Cornstarch: You can swap cornstarch with tapioca starch or arrowroot powder in equal amounts. Both work well to thicken the rhubarb juices without making things gummy.
• Sugar: Coconut sugar or a granulated sugar substitute can replace regular sugar, though keep in mind that coconut sugar will add a slight caramel flavor and darker color to your filling.

Watch Out for These Mistakes While Baking

The biggest mistake with rhubarb galettes is not letting the filling sit for 10-15 minutes before assembling, which allows the sugar to draw out excess moisture and prevents a watery, runny galette.

Another common error is rolling the puff pastry too thin or stretching it, which can cause it to tear or shrink back during baking – let it thaw just until pliable and roll gently to maintain its layers.

To avoid a soggy bottom crust, make sure your baking sheet is preheated or use a pizza stone, and don’t pile the rhubarb too high in the center since it needs space to cook evenly.

Finally, resist the urge to cut into your galette right away – letting it cool for at least 20 minutes allows the cornstarch to set up properly, so your slices hold together instead of falling apart on the plate.

What to Serve With Rhubarb Galette?

This rhubarb galette is perfect on its own, but a scoop of vanilla ice cream on top takes it to the next level, especially when the galette is still warm from the oven. If you want to keep it vegan, coconut-based ice cream or whipped coconut cream works just as well and adds a nice creamy contrast to the tart rhubarb. I also love serving this for brunch alongside a hot cup of coffee or tea – the cardamom in the filling pairs really nicely with both. For a fancier presentation, you can drizzle some maple syrup over the top or dust it with powdered sugar right before serving.

Storage Instructions

Store: Keep your rhubarb galette covered loosely with foil or plastic wrap at room temperature for up to 2 days. If you want it to last longer, store it in the fridge for up to 4 days, though the crust might lose a bit of its crispness.

Freeze: You can freeze the baked galette for up to 2 months. Just let it cool completely, wrap it well in plastic wrap and then foil, and pop it in the freezer. Thaw it overnight in the fridge when you’re ready to enjoy it again.

Refresh: To bring back that crispy, flaky crust, warm the galette in a 350°F oven for about 10-15 minutes. This works great whether it’s been in the fridge or you’ve just thawed it from the freezer.

Estimated Nutrition

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

• Calories: 1750-1900
• Protein: 15-18 g
• Fat: 55-65 g
• Carbohydrates: 320-340 g

Ingredients

For the filling:

• 1.5 lb rhubarb (sliced into 1/2-inch thick pieces)
• 1 1/4 cups sugar
• 3/4 tsp cardamom
• 1 tbsp lime juice (freshly squeezed)
• 2 1/2 tbsp cornstarch
• 1 tsp vanilla bean paste

For the crust:

• 1 sheet vegan puff pastry (thawed)
• 2 tsp King Arthur coarse sparkling sugar
• 1 tbsp apricot jam (melted, for glazing after baking)

For serving (optional):

• vegan whipped cream
• vegan ice cream

Step 1: Prepare the Rhubarb Filling

• 1.5 lb rhubarb, sliced into 1/2-inch thick pieces
• 1 1/4 cups sugar
• 3/4 tsp cardamom
• 1 tbsp lime juice
• 2 1/2 tbsp cornstarch
• 1 tsp vanilla bean paste

In a medium bowl, combine the sliced rhubarb, sugar, cardamom, vanilla bean paste, and lime juice.

Let the mixture sit for 5-10 minutes to allow the rhubarb to begin releasing its juices and the flavors to meld together.

Sprinkle the cornstarch over the mixture and gently fold it in until the rhubarb is evenly coated—the cornstarch will thicken the juices as they release during baking, preventing a soggy galette.

I find that letting the filling macerate briefly ensures the spices and vanilla integrate beautifully into every bite.

Step 2: Preheat Oven and Prepare Pastry

• 1 sheet vegan puff pastry
• parchment paper

Preheat your oven to 400°F.

Remove the vegan puff pastry from the refrigerator and allow it to thaw according to package directions if not already done.

Gently unfold the pastry sheet onto a parchment-lined baking sheet, smoothing out any creases with your hands.

If the pastry is smaller than 12 inches, gently stretch it to roughly that size—this gives you enough dough to fold up around the filling and create those rustic galette edges.

Step 3: Assemble and Shape the Galette

• rhubarb filling from Step 1
• prepared pastry from Step 2

Spoon the rhubarb filling from Step 1 onto the center of the pastry sheet, leaving a 2-inch border around the edges.

Fold the pastry edges up and over the filling in a rustic, casual manner—don’t worry about making it perfectly neat; the charm of a galette is its relaxed, handmade appearance.

The pastry will partially cover the filling while leaving the center exposed, creating that signature open-faced look.

I like to leave the center slightly exposed because it allows the fruit to caramelize beautifully and gives you a hint of what’s inside.

Step 4: Add Finishing Touches and Bake

• 2 tsp King Arthur coarse sparkling sugar
• assembled galette from Step 3

Sprinkle the coarse sparkling sugar evenly over the folded pastry edges, focusing on the areas of exposed dough.

This creates a beautiful crystalline crust and adds textural contrast.

Place the baking sheet in the preheated 400°F oven and bake for 30 minutes, until the pastry is deep golden brown and the rhubarb filling is bubbling slightly at the edges.

Step 5: Glaze and Cool

• 1 tbsp apricot jam
• baked galette from Step 4

Remove the galette from the oven and immediately brush the pastry edges with the melted apricot jam using a pastry brush or the back of a spoon—this creates a subtle shine and adds a touch of apricot flavor that complements the rhubarb beautifully.

Allow the galette to cool on the baking sheet for 5-10 minutes so it sets slightly, then transfer it to a wire rack to cool completely.

This prevents the bottom from getting soggy while still allowing the flavors to settle.

Step 6: Slice and Serve

• cooled galette from Step 5
• vegan whipped cream
• vegan ice cream

Once completely cooled, slice the galette into wedges using a sharp knife.

Serve each slice with a generous dollop of vegan whipped cream or a scoop of vegan ice cream alongside.

The contrast between the warm, tart-sweet rhubarb and cold, creamy accompaniment is what makes this dessert truly special.

Golden Vegan Rhubarb Galette

Delicious Golden Vegan Rhubarb Galette recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 slices

Calories 1825 kcal

Ingredients

  

For the filling

• 1.5 lb rhubarb (sliced into 1/2-inch thick pieces)
• 1 1/4 cups sugar
• 3/4 tsp cardamom
• 1 tbsp lime juice (freshly squeezed)
• 2 1/2 tbsp cornstarch
• 1 tsp vanilla bean paste

For the crust

• 1 sheet vegan puff pastry (thawed)
• 2 tsp King Arthur coarse sparkling sugar
• 1 tbsp apricot jam (melted, for glazing after baking)

For serving (optional)

• vegan whipped cream
• vegan ice cream

Instructions

 

• In a medium bowl, combine the sliced rhubarb, sugar, cardamom, vanilla bean paste, and lime juice. Let the mixture sit for 5-10 minutes to allow the rhubarb to begin releasing its juices and the flavors to meld together. Sprinkle the cornstarch over the mixture and gently fold it in until the rhubarb is evenly coated—the cornstarch will thicken the juices as they release during baking, preventing a soggy galette. I find that letting the filling macerate briefly ensures the spices and vanilla integrate beautifully into every bite.
• Preheat your oven to 400°F. Remove the vegan puff pastry from the refrigerator and allow it to thaw according to package directions if not already done. Gently unfold the pastry sheet onto a parchment-lined baking sheet, smoothing out any creases with your hands. If the pastry is smaller than 12 inches, gently stretch it to roughly that size—this gives you enough dough to fold up around the filling and create those rustic galette edges.
• Spoon the rhubarb filling from Step 1 onto the center of the pastry sheet, leaving a 2-inch border around the edges. Fold the pastry edges up and over the filling in a rustic, casual manner—don't worry about making it perfectly neat; the charm of a galette is its relaxed, handmade appearance. The pastry will partially cover the filling while leaving the center exposed, creating that signature open-faced look. I like to leave the center slightly exposed because it allows the fruit to caramelize beautifully and gives you a hint of what's inside.
• Sprinkle the coarse sparkling sugar evenly over the folded pastry edges, focusing on the areas of exposed dough. This creates a beautiful crystalline crust and adds textural contrast. Place the baking sheet in the preheated 400°F oven and bake for 30 minutes, until the pastry is deep golden brown and the rhubarb filling is bubbling slightly at the edges.
• Remove the galette from the oven and immediately brush the pastry edges with the melted apricot jam using a pastry brush or the back of a spoon—this creates a subtle shine and adds a touch of apricot flavor that complements the rhubarb beautifully. Allow the galette to cool on the baking sheet for 5-10 minutes so it sets slightly, then transfer it to a wire rack to cool completely. This prevents the bottom from getting soggy while still allowing the flavors to settle.
• Once completely cooled, slice the galette into wedges using a sharp knife. Serve each slice with a generous dollop of vegan whipped cream or a scoop of vegan ice cream alongside. The contrast between the warm, tart-sweet rhubarb and cold, creamy accompaniment is what makes this dessert truly special.