Easy rhubarb galette

The dessert that looks as good as it tastes.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Lovely to eat and lovely look at, this sweet and tangy rhubarb galette is delicious, quick and easy to make. Serve it piping hot from the oven with plenty of vanilla ice-cream or cream.
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Rhubarb galette
  • 20 gram butter, melted
  • 2 1/2 cup (275g) coarsely chopped rhubarb
  • 1/3 cup (75g) firmly packed light brown sugar
  • 1 teaspoon finely grated orange rind
  • 1 (sheet) puff pastry
  • 2 tablespoon almond meal
  • 10 gram butter, melted, extra
  • 2 tablespoons honey
  • 2 teaspoons icing sugar
  • thick (double) cream, to serve


Rhubarb galette
  • 1
    Preheat oven to 220°C/425°F. Line an oven tray with baking paper.
  • 2
    Place butter, rhubarb, sugar and orange rind in a medium bowl; toss until well coated.
  • 3
    Cut a 24cm round from pastry sheet, place on lined tray; sprinkle almond meal evenly over pastry. Spread rhubarb mixture on pastry, leaving a 4cm border; fold pastry border up and around filling. Brush edge with extra melted butter.
  • 4
    Bake galette for 20 minutes or until browned lightly. Brush warm galette with honey. Just before serving, dust with icing sugar; serve with cream.


You need about four trimmed large stems of rhubarb for this recipe.

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