Description
A delightful and rustic galette featuring tart rhubarb and rich frangipane, perfect for spring celebrations.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups rhubarb, chopped
- 1/2 cup sugar
- 1/4 cup almond flour
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon almond extract
- 1 tablespoon cornstarch
- 1 egg (for egg wash)
- 1 teaspoon water
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the filling: In a bowl, toss together rhubarb, sugar, and cornstarch. Let it sit for 15 minutes.
- Make the frangipane: Mix almond flour, softened butter, powdered sugar, egg, and almond extract until smooth.
- Roll the pie crust out onto a baking sheet lined with parchment paper.
- Add the frangipane mixture in the center of the crust.
- Pile the rhubarb mixture on top, leaving a 1.5-inch border.
- Fold the crust edges over the filling, pleating as necessary.
- Brush the crust with egg wash made from the beaten egg and water.
- Bake for 30-35 minutes until golden and the rhubarb is tender.
- Cool slightly before serving.
Notes
Serve with vanilla ice cream or whipped cream for an extra treat. Let the rhubarb sit before baking for best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg