Look at the stunning look of this rustic geometric rhubarb tart! Fun, entertaining and delicious, this rhubarb galette will for sure impress your guests. Learn how to make it from scratch following my step-by-step tutorial.
Summer is right around the corner and fresh rhubarb is at its peak season right now. I shared a delicious Rhubarb Strawberry Apple Cobbler a couple of weeks ago and I’m now back with one more rhubarb recipe that is packed with sweet and tangy juicy flavors.
Say hello to this geometric rhubarb tart trapped in a galette! The crust is easy to make, the filling simple and lightly sweetened, and the stalks of rhubarb are neatly displayed on top, creating a stunning visual effect.
What is a geometric rhubarb tart?
A geometrical rhubarb tart features stalks of rhubarb sliced strategically and arranged into an angular work of art. The result is stunningly beautiful and impressive!
The ingredients you need:
You really don’t need much to make this simple rhubarb galette. Just gather your ingredients for the crust on one side, the ones for the filling on the others, and let’s get started!
- Rhubarb stalks. You will need about 7-8 rhubarb stalks, ideally of similar width in order to create a beautiful and regular geometrical pattern. If the stalks are really long, simply create a guide with larger dimensions (see details below).
- Flour. Use all-purpose flour for the crust or alternatively whole wheat flour.
- Egg. You need one egg for brushing the edge of the crust. You can replace with milk and sprinkle with sugar.
- Unsalted butter. Use it very cold, and diced.
- Almond meal. It will absorb the humidity of rhubarb and prevent the crust from being soggy after baking. It also gives a subtle nutty touch to the galette. You could also use hazelnut flour.
- Unsweetened applesauce. I recommend using homemade applesauce for more flavors (see recipe note for details).
- Sugar. Lightly dust some sugar over the tart (or use honey for a natural sweetener) just before baking. This cut the tart flavor of the rhubarb.
How to make a geometric rhubarb tart?
It may seem a little bit advanced to create a beautiful and regular geometric pattern with rhubarb stalks, but this little step-by-step guide should really help you to make it easy!
Step 1. Create your guide. A guide is typically a piece of parchment paper cut into a 9-inch circle (23 cm), and fold it into quarters. This ¼ circle will be your guide.
If you want to make a larger galette, simply create a larger guide up to a 11-inch (28 cm) circle to make sure you have enough dough for the borders.
Step 2. Cut the rhubarb stalks to fit in the guide. Place the ¼ circle guide on a small cutting board. Then, using a paring knife and starting from the center of the ¼, cut 2 pieces of rhubarb (flat side down) to fit beside one another with the point in the center. Trim them to fit the guide exactly, and repeat this process from the center to the edges of the ¼ circle.
Step 3. Gently lift the first quarter of rhubarb stalks and place it over the galette (or on a cutting board momentarily), making sure you keep the geometrical pattern intact. Repeat 4 times (for the four quarters), and place the rhubarb strips over the almond apple filling.
What if I want to use a tart tin?
You can absolutely use the guide to create a traditional tart (with edges) using a tart tin! Proceed exactly the same, but keep in mind that you may need to trim the rhubarb strips a little to fit the guide exactly.
How to assemble the rustic rhubarb tart?
If you’ve ever made fruit galettes before, you know that this is the easy part. A galette is typically a pie crust that is used free-form, with the dough edges folded up around the filling.
- Roll out the dough into a large disk on a large sheet of parchment paper. Make sure you are using the dough very cold, or put it back in the fridge if a little bit too warm to work with.
- Place your guide (circle of parchment paper used to create the geometrical pattern) in the center to roughly draw the borders of the filling.
- Spread the almond meal in the center, then cover with spoonfuls of applesauce. Do not try to spread the applesauce or it will create a mess.
- Place the rhubarb stalks in a beautiful geometrical pattern created with the guide previously.
- Trim the excess edges of the pie crust using a paring knife. You should have no more than a 2-3 inch border (about 5-7 cm).
- Gently fold the edge of the crust over the fruits, making them overlapping when necessary.
- Brush the crust with beaten eggs, sprinkle the galette with sugar, and bake!
What should I do with the leftover ingredients?
Making this recipe, you will most possibly end up with rhubarb scraps here and there, as well as dough leftovers. My favorite way to use them is to create a smaller galette (or 2 individual ones) with the same filling. Just do not mind the geometrical pattern for these ones and simply arrange the rhubarb scraps on top of the filling.
If you prepared a much larger galette using a larger guide and have no dough left, simple prepare a rhubarb compote using the scraps. To do so, simply combine in a small saucepan with sugar and vanilla over medium heat for 5-10 minutes.
More rhubarb recipes you’ll love:
- Rhubarb Crumble Bars
- Rhubarb Strawberry Chia Pudding
- Swedish Rhubarb Cardamom Buns
- Meringue Strawberry Rhubarb Pie
Other summer fruit pie & galette recipes:
- Rustic Cherry Galette
- Lavender Apricot Galette
- Honey Peach Galette with Buttermilk Crust
- Mini Balsamic Strawberry Galettes
- Blackberry Apple Pie
Lastly, if you make this Rustic Geometric Rhubarb Tart, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
Look at the stunning look of this rustic geometric rhubarb tart! Fun, entertaining and delicious, it will for sure impress your guests.
- 1 ½ cup (190g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (115g) cold unsalted butter, diced
- ¼ cup (60 ml) ice water, plus more as needed
- 7–8 medium size rhubarb stalks
- 3 Tablespoons almond meal
- 3 Tablespoons unsweetened applesauce*
- 1 egg, for brushing
- 2 teaspoons granulated sugar
- A few slivered almonds, for decoration (optional)
For the crust:
- In a medium bowl, whisk the flour, sugar and salt together. Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs. Add ice cold water, and gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 1 hour.
- Preheat the oven to 425°F (200°C), and line a large baking tray with parchment paper. Set aside.
- On a lightly floured surface, roll the dough into a 11-inch circle (28 cm). Trim the rim of the circle if needed, in order to make a clean cut. Transfer the dough to the prepared baking sheet.
- Spread almond meal in the center of the dough, leaving a large border all around. Top with spoonfuls of unsweetened applesauce. Place in the refrigerator to chill while you’re preparing the rhubarb.
For the rhubarb:
- Meanwhile, prepare the rhubarb. Cut a 9-inch circle (23 cm) from parchment, and fold it into quarters. This ¼ circle will be your guide. Place the ¼ circle guide on a small cutting board. With a paring knife and starting from the center of the ¼, cut 2 pieces of rhubarb (flat side down) to fit beside one another with the point in the center. Trim them to fit the guide exactly. Repeat this process from the center to the edges of the ¼ circle.
- Then, place these rhubarb strips into a ¼ of the galette on top of the almond-apple filling. Repeat 4 times (it’s helpful to choose pieces of rhubarb that are a similar width).
- Once all the rhubarb is in the galette, gently fold the edges of the dough over the fruits, overlapping the dough as necessary. Press gently to seal the edges.
- Brush the sides of the galette with beaten egg, then sprinkle with sugar and a few slivered almonds.
- Bake for about 25-30 minutes, or until the crust is golden and the filling soft.
* For homemade unsweetened applesauce, peel, core and dice one large apple. Steam it or cook it in a small saucepan with 1 or 2 Tablespoon(s) of water until softened. Mix it in a food processor until smooth. Stir in 1 teaspoon lemon juice, and it’s ready.
** Rhubarb scraps (+ dough leftovers). You will end up with rhubarb scraps and probably have some extra dough to use too. You can reuse them to bake individual rhubarb galette (non geometrical though) and/or and stew the extra rhubarb with sugar and vanilla bean to make a rhubarb compote. Delicious!
** For a classic tart version (instead of a galette). You can use the same guide for a 9-inch circle (23 cm) rounded pan. You may have to do some re-trimming here and there and it turns out best if the edges are nice and rounded like the pan.
Keywords: Rhubarb galette