Rhubarb-Vanilla Galette

Rhubarb-Vanilla Galette

I love rhubarb. I love it poached, roasted, pickled, made into a syrup, a shrub, and in any dessert! This galette is so easy to make and absolutely perfect. I’ve never been great at pie’s, but galette’s are right up my alley. I love their easiness and rustic feel. And this rhubarb vanilla galette is screaming spring!


Rhubarb-Vanilla Galette

Serves 6 slices


1 pie dough

1 pound rhubarb, trimmed, cut down the middle lengthwise, and then cut into 4-6” pieces

½ cup sugar + 2 tablespoons

1 tablespoon lemon juice

1 vanilla bean, cut lengthwise, seeds scraped (or 3 tablespoons vanilla extract)

1 egg

Rhubarb-Vanilla Galette
Rhubarb-Vanilla Galette


Preheat oven to 400 degrees.

Place a sheet of parchment on your work area and lightly coat with flour. Roll the dough into a circle about 12-14”.

In a large bowl toss together the rhubarb, ½ sugar, lemon juice and vanilla seeds. Pour the filling onto the center of the dough leaving a 2” border. Fold the edges over the filling and press to seal.

In a small bowl, whisk together 1 egg and 1 tablespoon of water. Brush the egg wash over the crust. Sprinkle the remaining sugar over the crust and bake for 30-35 minutes until golden. Transfer to a wire rack and allow to cool before slicing.

Pie Crust

2 ¼ cups all-purpose flour

1 tablespoon sugar

1 teaspoon kosher salt

1 cup plus 2 tablespoons chilled unsalted butter, cut into pieces

1 tablespoon apple cider vinegar

In a large bowl mix together flour, sugar and salt. Add cold pieces of butter and toss. I like to use my fingers here, but you can use 2 forks or a pastry blender, rub the butter into the four until you get shaggy pieces of dough. In a small bowl mix together vinegar and 3 tablespoons of very cold water. Pour this over the flour mixture, as you are tossing with your hands. Knead the dough until it comes together.

Lightly flour your surface and remove the dough from the bowl. Knead together incorporating all of the pieces. Divide the dough into 2 and wrap in plastic, forming a 1” disk. Chill for 1 hour, or longer. I like to always freeze the other half for another day.

Rhubarb-Vanilla Galette
RecipesAshley Marti