Rhubarb Galette with Orange Frangipane
There is only deliciousness happening in the form of this whole grain rhubarb galette today – no April Fool’s pranks and jokes here, promise.
Today marks the first rhubarb recipe of 2016, and I can’t tell you how excited that makes me. Nothing indicates the beginning of spring as much as those first fresh stalks of rhubarb. I spied some at our grocery store a few weeks ago and my mind has been churning with recipe ideas ever since. After dismissing rhubarb (my mom ate it all the time) the first ten years of my life, I’m making up for lost time.
As much as I love a good fancy tart, galettes (a fancy term for a free-form tart) are totally more my style. They’re laid back, rustic, and very forgiving. If you’ve been intimidated by homemade pies or pastries, start with galettes. You’ll thank me later.
Extra bonus points? They require very little baking equipment. You just need your hands and a trusty sheet pan. Ok, and technically a rolling pin.
Whenever I’m brainstorming new dessert ideas, I always start with the focal ingredient and work my way out. This makes it easier to bake seasonally and use ingredients that I already have on hand.
In this case, the focal ingredient is the galette filling. Lots of fresh rhubarb and orange frangipane. Since rhubarb is fairly self-explanatory, let’s talk frangipane (pronounced: fran – guh- pan). Where do I even begin?
Technically, frangipane is a dessert filling made with ground almonds, butter, eggs, and sugar. But oh my gosh, it is so much more than that! I fully came to appreciate frangipane in culinary school. We used it constantly in various applications and its ability to transform any number of desserts never ceased to amaze me.
You can flavor frangipane any number of ways. I chose to make mine an orange frangipane, since I happened to have some oranges in my fridge and orange pairs wonderfully with rhubarb!
The starting point for any frangipane recipe is very finely ground almonds, aka. almond meal/flour. Almond flour is made from skinless, whole blanched almonds that have been ground to a very fine texture.
Whenever I’m baking, I always work with Bob’s Red Mill almond meal/flour. The texture, flavor, and quality is unparalleled.
Not only does almond meal lend a buttery, delicate almond flavor to baked goods, but it also happens to be incredibly nutritious. Almond meal is full of protein, healthy fats, fiber, and vitamins – and in many cases, it can often be used in place of regular flour, or at least a certain percentage of it.
I pretty much keep a bag of almond meal in my freezer at all times (this helps prolongs the shelf-life, especially if you’re not going to use all of it immediately) for baking purposes.
In this case, you’re going to be using the almond meal to make both the frangipane filling, as well as the galette dough, which is made from a combination of whole wheat pastry flour and almond meal.
A double dose of almond meal for an extra boost in almond flavor, nutrition, and general merriment!
After the dough has chilled and been rolled out, the frangipane filling is spread in a center of the dough. It is then topped with the rhubarb filling – a simple combination of chopped rhubarb and granulated sugar.
Finally, the crust is brushed with a simple egg wash and decorated with sliced almonds and a sprinkling of sugar. Technically, you could skip the sliced almonds – but I love the added texture they provide.
I also love when desserts give a visual clue as to what is in them! Aka, frangipane and love.
I prefer to bake this galette until the crust is golden brown (50 to 60 minutes), because it lends the final dessert even more flavor.
Once baked, the crust has almost an almond cookie-like flavor and texture, and the sweet frangipane filling contrasts with the tart rhubarb. The galette tastes great on its own, but is also fantastic with vanilla ice cream or lightly sweetened whipped cream.
If you’re looking for more almond meal recipe inspiration this spring and summer, be sure to try this sour cherry berry crisp or this blueberry loaf cake. They are two of my favorites!
Rhubarb Galette with Orange Frangipane
- 1 cup (140 g) Bob’s Red Mill whole wheat pastry flour
- ½ cup (60 g) Bob’s Red Mill almond meal/flour
- ¼ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon baking powder
- 8 tablespoons (4 oz; 115 g) ery cold unsalted butter cut into ½-inch cubes
- 5 tablespoons ice water
- ¼ cup (50 g) granulated sugar
- 2 teaspoons fresh orange zest
- ½ cup (60 g) Bob’s Red Mill almond meal/flour
- 2 tablespoons (30 g) unbleached all-purpose flour
- pinch Diamond Crystal kosher salt
- 4 tablespoons (2 oz; 60 g) unsalted butter softened
- 1 large egg
- ¼ teaspoon pure almond extract
- ¼ teaspoon pure vanilla extract
- 1 lb (450 g) fresh rhubarb, green leaves discarded sliced into ½-inch-thick pieces
- ¼ cup (50 g) granulated sugar
- 1 large egg beaten
- 1 teaspoon water
- ⅓ cup raw sliced almonds
- granulated sugar for sprinkling
- Make the Galette Dough: In a large food processor, combine the flour, almond meal, salt, and baking powder. Pulse several times to combine the ingredients. Add the cold butter cubes and pulse until the butter pieces are slightly larger than the size of a pea. Add the ice water slowly and process until the dough is crumbly and just beginning to form a ball Transfer the dough to a clean countertop and knead gently until the dough comes together/ Press the dough into a disc, wrap well in plastic wrap, and chill in the refrigerator for at least one hour.
- Make the Frangipane: In a clean food processor bowl, combine the sugar and orange zest. Rub the orange zest into the sugar until fragrant. Add the almond meal, all-purpose flour, and salt. Pulse several times to combine. Add the softened butter, egg, and extracts. Pulse until smooth. Transfer to a small bowl, cover, and refrigerate until assembly.
- Bake the Galette: Preheat the oven to 375°F (191°C) with a rack in the center position. Line a half sheet pan with parchment paper (or a silicone baking mat). In a large bowl, combine the sliced rhubarb and ¼ cup granulated sugar. Allow the fruit to sit as you roll out the dough.
- Make the Egg Wash: in a small bowl, whisk together the egg and water, and set aside.
- Assemble the Galette: On a lightly floured countertop, roll the dough into roughly a 12-inch diameter circle – don’t worry if the edges are a bit rough and scraggly. The dough should be slightly less than ¼-inch thick. Work quickly to keep the dough from warming too quickly, moving it on the countertop and lightly flouring it as necessary to keep it from sticking. Transfer the dough to the lined sheet pan. Spread the cold frangipane in the center of tart, leaving a 1½-inch border on all sides. Using a slotted spoon, spoon the rhubarb mixture onto the top of the frangipane filling, leaving any liquid behind in the bowl.
- Fold and pleat the exposed edges of the dough over the fruit filling, leaving the center exposed. Make sure the edges don’t have any openings or exposed cracks to ensure that the fruit filling doesn’t escape or leak during baking.
- Brush the exposed edges of the dough with egg wash. Press the sliced almonds onto the crust, and sprinkle the exposed crust with granulated sugar.
- Bake for 50 minutes to 1 hour, or until the edges of the tart are golden brown. Let cool on the pan for 5 minutes, then carefully slide the parchment paper and tart onto a cooling rack. The galette will slice cleanly, but is delicate, so it is best kept on the parchment paper. Cool for at least 20 to 30 minutes before serving. Galette is best served warm the day of baking with vanilla ice cream or lightly sweetened whipped cream.
- Storage: Galette can be wrapped in plastic wrap and kept at room temperature for up to 2 days, but is best served warm the day it is baked.
Tips for Success:
- Seek out firm and sturdy rhubarb stalks. Pinker, darker rhubarb stalks will lend themselves to more visually appealing baked goods, but the color of rhubarb does not impact the flavor at all and greener stalks will work just as well.
- Rhubarb leaves are toxic, so if your rhubarb stalks come with leaves, be sure to remove and discard them before using.
This post is sponsored by Bob’s Red Mill. Thank you so much for supporting the brands that I love and use in my kitchen!
26 Comments on “Rhubarb Galette with Orange Frangipane”
I am SO ready for all things rhubarb, starting with this galette! The orange frangipane sounds like the perfect nutty sweet compliment to rhubarb’s tartness!
This tart is so dreamy!
Thank you so much Sarah!
What a great use of rhubarb! Yum!
So glad you like it Kari!
That orange frangipane is amazing!! Such a fantastic pairing with the rhubarb. This looks SO GOOD!
This is so full of almond-y goodness! I’m so inspired to play around with that bag of almond mea sitting in my cupboard- and thanks for the tip about keeping it in the freezer, I never seem to go through it very fast!
No problem at all! I love storing it in the freezer (for this, it’s great because its already cold for the pastry dough) – just remember to allow it to come to room temperature if you’re using it for other baked goods that call for room temperature ingredients. I like to store all nuts in the freezer, because they last so much longer! 🙂
This is just gorgeous. That hue is stunning! I haven’t seen any rhubarb yet in the stores here. I guess it’s late this year. I’m dying to get my hands on some! It’s definitely an ingredient that I didn’t appreciate until a few years ago. But now I love it!
Thank you so much Liz! I’m hoping it wasn’t a fluke to find the rhubarb, because I haven’t seen any more of it in the last week. Here’s hoping it comes back in full force once this weather figures itself out! Snow followed by 70 degree weather followed by snow again. So nuts.
This looks insanely gorge!!! I clearly need to up my rhubarb game and make it!
Oh my goodness… I love rhubarb, and I adore galettes… and the frangipane… so perfect! YUM!
Definitely drooling an inappropriate amount right now. This tart looks AMAZING.
Thank you, thank you Steph!!! Hope you’re doing well! I’ve been thinking of you!
This is beautiful! Love that pretty pink.
I also love the laid back style of a galette, and I adore rhubarb. When the rhubarb comes up in my garden I’m going to give this a try! Pinned!
Yes! I wish I could grow rhubarb (apartment living is not conducive to this, haha). I’ve heard its a very easy thing to grow actually?! Or grows like a weed?
This galette is stunning! Love how you have almond in every component of this dessert- and especially obsessing over that pretty color 🙂 Pinning!
Thank you!!! That was my intention, so I’m glad you picked up on the almond-y ness! 🙂 Thanks for sharing too Medha!
I love frangipane, and adding orange to it is brilliant! I hardly ever cook with rhubarb, but now I’m inspired.
Thank you so much Becky!!! Hope you can get your hands on some rhubarb soon!
What a gorgeous galette! The sliced almonds on the edges add such a lovely finishing touch. I’ve never had frangipane, so thanks for including a little intro (esp. the pronunciation!). Everything about this galette looks scrumptious!
YES! It’s so good. It can be used in tons of desserts. Standard tarts are probably the most traditional use for it, especially with pear. So glad you like this!
Growing up in Norway, where the rhubarb grow everywhere, I remember having it all the time – sprinkled with sugar on top. But now in my adult years I definitely have outgrown that. Implementing it with some citrus and making a galette with that, on the other hand, looks pretty amazing 🙂
So jealous! I wish I had rhubarb growing all around me! Thank you so much Fernando!