Rhubarb galette

One of the reasons I am looking forward to the arrival of spring is because the rhubarb season is beginning. It is clear that I adore this vegetable, and that I have recently discovered it. This galette is a delicate and delicious spring recipe. With a crunchy base and an acidic filling, aromatic but with just the right touch of sweet it is so addictive that you run the risk of eating it all in a single afternoon.

A few days into the summer I realize that spring has passed me in a heartbeat. It will be because I have spent a large part of it on vacation and the other large part has been so cold that it seemed more like an eternal winter. It has become so short that I have not had time to make many recipes with spring ingredients. Also this year many ingredients have arrived later than expected. This is the case of rhubarb, which I was lucky to see one day in the supermarket and it was the only one.

I automatically decided to make this galette, because since I saw it on Linda Lomelino’s blog I fell in love with the beautiful mosaic that she had created with the rhubarb stalks. I have not been as beautiful as she is because I was baked too much. It should have been covered with aluminum foil so it wouldn’t brown so quickly and the rhubarb wouldn’t have lost its lovely pink color.

I have modified the original recipe and added a layer of homemade marzipan filling, since it seemed to me that only the rhubarb left something bare. Really after trying it I think it was not necessary, Linda’s original recipe must be perfect as she publishes it.

I know that in Spain and in most Spanish-speaking countries you have trouble finding rhubarb. Many people have written to me telling me that you would love to try it. In Europe it is well known, especially in the northern countries. And I am hopeful that it will become more popular in southern countries. Anyway, if you can’t find this type of ingredient, you can make the recipe with any other seasonal fruit. For example with raspberries it would be excellent!

If you have tried this recipe, leave me a comment so I know if you liked it! You can also post a picture on Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love to read you and see your creations !!

Sweet dreams,


Rhubarb galette

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By Raquel Ramos Serves: 8 - 10
Prep Time: 30 min. Cooking Time: 35 min. Total Time: 1h 05min.

This galette is a delicate and delicious spring recipe. With a crunchy base and an acidic filling, aromatic but with just the right touch of sweet it is so addictive that you run the risk of eating it all in a single afternoon.


  • 180 g all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon of salt
  • 150 g very cold butter
  • 3-5 tablespoons of very cold water
  • 100 g butter at room temperature
  • 1 egg
  • 75g sugar
  • 1 teaspoon Brandy (optional)
  • 50 g of flour
  • 50 g of almond flour
  • 200g (about 5 stalks) rhubarb, leaves removed
  • zest and juice of 1 small lemon
  • 2-3 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1 egg (to brush)
  • 3-4 tablespoons sliced ​​almonds
  • 1 tablespoon of brown sugar to sprinkle



To make the crust, mix the flour, sugar, and salt in a large bowl. Cut the butter into cubes with a knife. Add the butter to the dry ingredients and, using your fingers or a dough cutter, slice the butter until the dough falls apart but a few small pieces of butter remain visible.


Drizzle with ice water, 1 tablespoon at a time, and mix gently with a fork until the dough comes together, don't knead the dough.


Shape the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc shape, wrap in plastic wrap and refrigerate for at least an hour, but preferably overnight.


To prepare the marzipan for the filling, mix the butter, the egg, the sugar, the brandy, the flour and the chopped almonds in a bowl until a uniform dough is left. Reservation.


Remove the dough from the base of the fridge and let it rest for a few minutes at room temperature. Roll out the dough with a rolling pin in a large circle about 3-5mm thick, on a lightly floured surface. Make sure to roll and flip the dough so it doesn't stick to the surface.


Using the rolling pin, transfer the dough to a baking sheet lined with parchment paper. Cover the entire dough with the marzipan, leaving the edges free (about 3 cm).


Cut the rhubarb into strips and place them in a bowl. Mix with the zest and lemon juice, sugar and cornstarch. Lay the rhubarb strips in a decorative pattern over the dough, leaving free around the edges. Fold the dough over the fruit and press gently to seal.


Put the galette in the freezer for 15 minutes, meanwhile preheat the oven to 200 ° C.


Beat an egg with a pinch of salt in a small bowl. Brush the edges with the egg wash, then sprinkle with sliced almonds and brown sugar.


Bake until edges are golden brown, about 35 minutes.


It can be served warm with a little vanilla ice cream for example. The galette that you have left over can be perfectly frozen in pieces. To consume it again you can defrost it at room temperature or heat it to 180ºC in the oven for about 3 minutes.

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