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Rhubarb Blueberry Galette Recipe

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4.1 from 38 reviews

This Rhubarb Blueberry Galette is a rustic, open-faced tart combining the tartness of rhubarb with the sweetness of fresh blueberries, all wrapped in a buttery, flaky pie crust and flavored with cardamom and cinnamon sugar. Perfect as a seasonal dessert, it offers a delightful balance of textures and flavors with minimal fuss.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Fruit Filling

  • 3/4 pound rhubarb, chopped (about 3 cups)
  • 1 cup blueberries
  • 3/4 cup granulated sugar
  • 1 tablespoon corn starch
  • 1/2 teaspoon cardamom

Crust and Topping

  • 1 pie crust (store-bought or homemade)
  • 1 egg, beaten
  • Pinch of cinnamon sugar or demerara sugar

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the galette evenly and thoroughly.
  2. Prepare Filling: In a mixing bowl, combine the chopped rhubarb, blueberries, granulated sugar, corn starch, and cardamom. Stir well to evenly coat all the fruit with sugar and spices, which helps thicken the filling and enhances flavor.
  3. Prepare Crust: Roll out your pie dough or spread out your prepared pie dough onto a parchment-lined baking sheet, shaping it into a roughly circular base ready to hold the filling.
  4. Add Fruit Mixture: Spoon the rhubarb and blueberry mixture onto the center of the crust, leaving a 1 1/2 inch border all around to fold up later.
  5. Fold Crust Edges: Gently fold the edges of the pie crust up over the filling, creating pleats along the border to contain the filling and form the galette’s characteristic shape. Brush the exposed dough edges with the beaten egg to promote browning and shine.
  6. Add Sugar Topping: Sprinkle a pinch of cinnamon sugar or demerara sugar over the crust edges for added sweetness and a slight crunch.
  7. Bake: Place the galette in the preheated oven and bake for approximately 40 minutes, or until the crust turns a beautiful golden brown and the filling bubbles.
  8. Cool and Serve: Remove the galette from the oven and allow it to cool for about 10 minutes before slicing and serving. This rest time helps the filling set slightly for easier serving and better flavor.

Notes

  • You can use a homemade or store-bought pie crust depending on your time and preference.
  • If fresh rhubarb is not available, frozen rhubarb can be used but make sure to thaw and drain excess liquid before mixing.
  • For extra flavor, consider adding a splash of vanilla extract or lemon zest to the filling mixture.
  • Serve the galette warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream for a decadent finish.
  • Make sure to line the baking sheet with parchment paper to prevent sticking and ease of cleanup.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/rhubarb-blueberry-galette-recipe/