Rustic Whole Wheat Rhubarb Galette

I dearly love a galette because at its heart it's so forgiving -- I mean, look at it! A galette is supposed to be a bit messy, a bit juicy, a bit all over the place. This rhubarb version is one of my favorite seasonal bakes. The crust is flaky and sweet, the filling tart and jammy, just as I like.

I used whole wheat pastry flour to make a tender crust that wraps around thinly cut slices of fresh rhubarb that's swirled with a little bit of sugar and orange zest. The resulting galette is so pretty and rhubarb-y, I can't help making it often as long as rhubarb is in season. Delicious with whipped cream or ice cream, a drizzle of salted caramel sauce, or gulped down with a cup of coffee.

For other rhubarb pastries, try my gluten free rhubarb scones or strawberry rhubarb honey pie recipes. Or make this gluten-free by using my gluten free pie dough recipe. And don't forget to check out my easy rhubarb recipes post!

What You'll Love About This Rhubarb Galette

• It's easier than a pie. No blind baking, no double crust, just a 9-inch pastry folded around a filling. I love galettes!
• The rhubarb flavor really shines through. The filling is sweet enough that it won't make your mouth pucker, but it's not overly sweet by design, so that the buttery-tart rhubarb flavor isn't overshadowed.
• Quick to bake. Unlike a pie, galettes don't need up to an hour in the oven, nor do they need any temperature changes. Another reason to love them!

Ingredients Needed

Here's an overview of what you'll need to make a rhubarb galette. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Egg yolk - From a large or medium egg.
• Ice water - A tip is to make the ice water before you assemble the rest of the crust so that it's very cold when it comes time to use it.
• Whole wheat flour - I like whole wheat pastry flour in the crust, though you could also use whole wheat flour or spelt flour. Feel free to use all-purpose flour if you prefer.
• Granulated sugar - This is used in the crust and the filling.
• Salt - Fine sea salt or table salt.
• Butter - Unsalted butter is always best.
• Rhubarb - Always use fresh rhubarb for a galette. I find that frozen rhubarb, even when defrosted, doesn't hold its shape the way I'd like when baked at high heat.
• Cornstarch - Swap flour or tapioca starch if needed.
• Orange zest - I love a bit of orange zest in the filling. You can also try lemon zest. Omit if needed.

How to Cut the Rhubarb

I like cutting the rhubarb stalks into "matchstick" shapes, as shown above in the photo. There's no need to peel the rhubarb; just give it a wash first and trim the ends. Then slice the stalks thinly - this will help them to cook more quickly. If possible, try to cut the stalks into uniform-ish shapes so that they bake uniformly.

Tips & Recipe Notes

• Make the dough ahead. You can make the galette dough, well wrapped in plastic, up to 2 days in advance and store it in the fridge.
• Keep it in the fridge until ready to use. Like most pie doughs, you want to keep them as cold as possible until you're ready to use them. Keep the dough in the fridge until the filling is prepared and you are ready to roll it out.
• Don't roll the dough too thin. This is important; if your dough is too thin, it may break when rolling out and folding. The ideal dough is sturdy enough to easily wrap around the filling without tearing.
• Brush with egg wash. Make an egg wash by whisking 1 egg with 1 tablespoon of water or milk, then brush the pastry before baking it.
• Be OK with the messiness. As you can see, my galette isn't as beautiful as one you'd find in a bakery - and I'm totally fine with that. A galette is supposed to be freeform, not aesthetically perfect, so let's lean into that!

Proper Storage

• Counter - Cover the plate of galette with foil or place it in an airtight container and store on the counter for up to 3 days.
• Fridge - Transfer the galette to the fridge and store it for up to 5 days. Galette may be eaten cold or slightly warmed in the oven.