Rustic Rhubarb Galette with Zesty Orange Frangipane: Your Perfect Whole Grain Spring Dessert
This post is brought to you by Bob’s Red Mill, celebrating wholesome ingredients in delicious baking.
Today, we’re diving into pure deliciousness with this stunning whole grain rhubarb galette – no tricks or pranks, just honest, incredible flavor. As the days grow longer and a gentle warmth returns to the air, there’s truly nothing quite like the arrival of fresh rhubarb to signal the true beginning of spring. For me, spotting those vibrant stalks at the grocery store marks the unofficial start of seasonal baking. After years of overlooking this fantastic ingredient in my younger days (a fact I’m now making up for!), I’m thrilled to share one of my favorite rhubarb recipes that perfectly captures the essence of the season.
While I certainly appreciate the elegance and precision of a classic, intricate tart, my heart truly belongs to galettes. Often described as a “free-form tart,” galettes are the epitome of rustic baking. They are wonderfully laid-back, effortlessly charming, and incredibly forgiving. If you’ve ever felt daunted by the prospect of baking a homemade pie or pastry, a galette is the perfect starting point. Its imperfect edges and natural folds only add to its appeal, making it a stress-free and rewarding baking experience. You’ll wonder why you didn’t try them sooner!
What makes galettes even more appealing is their minimal equipment requirement. Forget complicated pie plates or specialty tools; all you truly need are your hands, a reliable baking sheet, and, of course, a trusty rolling pin. This simplicity allows the fresh, high-quality ingredients to shine, creating a dessert that feels both gourmet and homey at the same time.
When I embark on creating a new dessert recipe, my process always begins with identifying the star ingredient and building the recipe around it. This approach not only encourages seasonal baking but also helps in utilizing ingredients I already have on hand, ensuring maximum freshness and flavor. For this particular galette, the undisputed stars are the vibrant fresh rhubarb and the luxurious orange frangipane filling. While rhubarb’s delightfully tart character is widely known, let’s take a moment to truly appreciate frangipane (pronounced: fran-juh-pan) – a component that elevates this dessert from delightful to absolutely unforgettable.
At its core, frangipane is a rich, aromatic dessert filling crafted from ground almonds, butter, eggs, and sugar. However, describing it merely by its ingredients barely scratches the surface of its incredible depth and versatility. My deep appreciation for frangipane truly blossomed during my time in culinary school, where it was a constant companion in countless applications. Its remarkable ability to transform various desserts, lending a tender texture and profound nutty flavor, never ceased to amaze me. It’s an ingredient that adds a sophisticated touch, making any pastry feel incredibly special.
The beauty of frangipane lies in its adaptability; it can be flavored in countless ways to complement a myriad of fruits. For this rhubarb galette, I opted for an orange frangipane, knowing that the bright, zesty notes of fresh orange pair exquisitely with the tartness of rhubarb. The citrus infusion adds a layer of complexity and a beautiful aromatic quality that perfectly balances the sweetness and tang, making each bite a harmonious blend of flavors. This thoughtful pairing ensures that the frangipane doesn’t just act as a filling, but as an integral part of the overall taste experience, enhancing the natural goodness of the rhubarb.
The foundation of any exceptional frangipane, and indeed many other wholesome baked goods, is finely ground almonds, commonly known as almond meal or almond flour. This ingredient is created by blanching whole, skinless almonds and then grinding them to a remarkably fine texture. The quality of this base ingredient is paramount, which is why when I’m baking, I consistently reach for Bob’s Red Mill almond meal/flour. Their commitment to superior texture, rich flavor, and consistent quality is simply unparalleled, ensuring my baked goods turn out perfectly every time.
Beyond its fantastic contribution to flavor and texture, almond meal is also a nutritional powerhouse. It’s packed with beneficial protein, healthy fats, essential fiber, and a variety of vitamins and minerals. This makes it an excellent ingredient for adding a healthful boost to your baking. In many recipes, almond meal can either partially or entirely replace traditional flours, allowing for a more nutrient-dense and often gluten-friendly alternative. Its subtle, buttery almond flavor enhances everything it touches, adding a delicate richness without being overpowering.
To ensure I always have this versatile ingredient on hand for all my baking endeavors, I keep a bag of Bob’s Red Mill almond meal in my freezer. This simple storage tip helps to significantly prolong its shelf life, preserving its freshness and preventing it from going rancid, especially if you don’t plan to use the entire bag immediately. It’s a small step that makes a big difference in maintaining the quality of your ingredients and the success of your baking projects.
In this particular rhubarb galette recipe, we’re harnessing the power of almond meal in two crucial ways. It forms the base of our exquisite frangipane filling, imparting that delicate almond flavor and tender texture we crave. But its contribution doesn’t stop there; it’s also a key ingredient in the galette dough itself, blended with wholesome whole wheat pastry flour. This dual application provides a generous double dose of almond goodness, enhancing both the flavor and the nutritional profile of the entire dessert. It’s a thoughtful touch that adds an extra layer of richness and merriment to every single bite, making this whole grain rhubarb galette truly special.
The assembly of this rustic dessert is as straightforward as it is satisfying. Once your whole grain dough has been perfectly chilled and rolled out into a rustic circle, the velvety orange frangipane filling is gently spread across its center, leaving a generous border. This luscious layer acts as a delightful cushion for the star fruit. Next, the vibrant rhubarb filling, a simple yet effective combination of freshly chopped rhubarb and a touch of granulated sugar, is spooned over the frangipane. It’s important to use a slotted spoon here to leave behind any excess liquid from the rhubarb, preventing a soggy bottom and ensuring a perfectly crisp crust.
Finally, the exposed edges of the dough are carefully folded and pleated over the fruit, creating that charming, free-form look that galettes are famous for. This rustic folding technique is incredibly forgiving – no need for perfection here! Before baking, the golden crust is brushed with a simple egg wash, giving it a beautiful sheen, and then adorned with raw sliced almonds and a delicate sprinkling of granulated sugar. While the sliced almonds could technically be omitted, I highly recommend including them; they add a wonderful textural crunch and a visual cue that hints at the delightful almond notes within, hinting at the “frangipane and love” baked into every slice.
The baking process for this rhubarb galette is where the magic truly happens, transforming simple ingredients into a golden-brown masterpiece. I always advocate for baking this galette until the crust achieves a deep, inviting golden hue, typically between 50 to 60 minutes. This extended baking time is crucial, as it allows the flavors to deepen and meld beautifully, lending the final dessert an even more pronounced and delicious character. The crust develops an almost almond cookie-like flavor and texture, offering a delightful contrast to the softer, sweet-tart filling.
Once baked to perfection, the galette emerges from the oven, its fragrant aroma filling your kitchen. The inherent sweetness of the frangipane filling provides an exquisite balance to the bright, tangy notes of the rhubarb, creating a symphony of flavors that dance on your palate. This whole grain rhubarb galette is absolutely delicious on its own, a comforting treat for any time of day. However, for an elevated dessert experience, it’s truly fantastic when served warm alongside a scoop of creamy vanilla ice cream, allowing the cold, melting ice cream to intertwine with the warm fruit and pastry, or with a dollop of lightly sweetened whipped cream for an added touch of indulgence.
Should you find yourself inspired by the versatility and healthful benefits of almond meal this spring and summer, I highly recommend exploring other delightful recipes. For a burst of seasonal fruit, be sure to try this sour cherry berry crisp, or for a comforting baked good perfect with your morning coffee, this blueberry loaf cake with almond streusel. Both are cherished favorites that beautifully showcase the richness almond meal brings to baking, making them perfect additions to your seasonal repertoire.
Rhubarb Galette with Orange Frangipane
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Equipment
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Food Processor (Optional, but recommended for dough & frangipane)
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Large mixing bowls
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Rolling Pin
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Half sheet pan with parchment paper or silicone baking mat
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Slotted spoon
Ingredients
Galette Dough:
- 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 kosher salt
- ⅛ teaspoon baking powder
- 8 tablespoons (4 oz; 115 g) very cold unsalted butter cut into ½-inch cubes
- 5 tablespoons ice water (add more if needed, 1 tbsp at a time)
Orange Frangipane:
- 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 kosher salt
- 4 tablespoons (2 oz; 60 g) unsalted butter softened
- 1 large egg
- ¼ teaspoon pure almond extract
- ¼ teaspoon pure vanilla extract
Fruit Filling:
- 1 lb (450 g) fresh rhubarb, green leaves discarded sliced into ½-inch-thick pieces
- ¼ cup (50 g) granulated sugar
Assembly:
- 1 large egg beaten, for egg wash
- 1 teaspoon water
- ⅓ cup raw sliced almonds
- granulated sugar for sprinkling
Instructions
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Prepare the Galette Dough: In a large food processor, combine the Bob’s Red Mill whole wheat pastry flour, Bob’s Red Mill almond meal, kosher salt, and baking powder. Pulse several times until well combined. Add the very cold unsalted butter cubes and pulse until the butter pieces are roughly the size of large peas. Gradually add the ice water, pulsing just until the dough appears crumbly and begins to come together. Be careful not to overmix. Transfer the dough to a clean, lightly floured countertop and gently knead for a few seconds until it forms a cohesive ball. Shape the dough into a flat disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least one hour (or up to two days). This chilling period is crucial for a flaky crust.
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Make the Orange Frangipane: In a clean food processor bowl, combine the granulated sugar and fresh orange zest. Process for about 30 seconds, or until the zest is finely incorporated into the sugar and the mixture is fragrant. This step helps release the orange oils. Add the Bob’s Red Mill almond meal, all-purpose flour, and a pinch of kosher salt. Pulse several times to combine thoroughly. Add the softened unsalted butter, large egg, and both pure almond and vanilla extracts. Pulse until the mixture is completely smooth and creamy. Transfer the frangipane to a small bowl, cover it with plastic wrap, and refrigerate until you’re ready to assemble the galette.
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Prepare for Baking: Preheat your oven to 375°F (191°C) and position an oven rack in the center. Line a large half sheet pan with parchment paper or a silicone baking mat for easy release. In a separate large bowl, combine the sliced fresh rhubarb and ¼ cup of granulated sugar. Gently toss to coat the rhubarb evenly. Allow this mixture to sit while you roll out the dough; the sugar will start to draw out some of the rhubarb’s natural juices.
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Create the Egg Wash: In a small bowl, whisk together the beaten large egg and 1 teaspoon of water until well combined. Set this aside; it will be used to brush the crust for a beautiful golden finish.
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Assemble the Galette: On a lightly floured countertop, unwrap the chilled dough and roll it out into a rough 12-inch diameter circle. Don’t stress about perfectly round edges; the rustic charm is part of a galette’s appeal! Aim for a thickness slightly less than ¼-inch. Work swiftly to prevent the dough from becoming too warm and sticky, dusting with a little extra flour as needed. Carefully transfer the rolled dough to your prepared lined sheet pan. Spread the cold orange frangipane evenly over the center of the dough, leaving a generous 1½-inch border around all sides. Using a slotted spoon, carefully arrange the sugared rhubarb mixture over the frangipane, ensuring to leave behind any accumulated liquid in the bowl. This helps maintain a crisp crust.
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Gently fold and pleat the exposed edges of the dough over the fruit filling, working your way around the circle and leaving the center fruit filling exposed. Press the folds lightly to adhere. It’s important to ensure that the folded edges don’t have any large openings or exposed cracks, as this will help prevent the delicious fruit filling from escaping or leaking out during baking.
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Brush the folded, exposed edges of the dough with the prepared egg wash. This will give the crust a beautiful golden sheen. Then, press the raw sliced almonds onto the egg-washed crust for added texture and flavor. Finally, sprinkle the entire exposed crust with a little extra granulated sugar for a lovely sparkling finish.
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Bake the galette for 50 minutes to 1 hour, or until the edges of the tart are beautifully golden brown and the filling is bubbly. The deep golden color indicates optimal flavor development. Once baked, let it cool on the pan for about 5 minutes. Then, carefully slide the parchment paper (with the galette still on it) onto a wire cooling rack. While the galette will slice cleanly, it is delicate, so keeping it on the parchment paper for serving and transfer is recommended. Allow it to cool for at least 20 to 30 minutes before slicing and serving. This rhubarb galette is truly best served warm on the day it is baked, ideally with a scoop of vanilla bean ice cream or a cloud of lightly sweetened whipped cream.
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Storage Tips: If you have leftovers, the galette can be wrapped securely in plastic wrap and stored at room temperature for up to 2 days. For best flavor and texture, gently rewarm any slices before serving. However, for peak deliciousness, enjoy it fresh from the oven on the day it’s made.
Tips for Success:
- When selecting rhubarb, look for stalks that are firm and sturdy. While pinker, darker rhubarb stalks often result in a more visually appealing baked good, the color of rhubarb does not affect its flavor. Greenish stalks will taste just as wonderful in this galette!
- It is crucial to remember that rhubarb leaves are toxic. If your rhubarb stalks come with leaves attached, ensure you remove and discard them entirely before preparing your fruit for the recipe.
This post is sponsored by Bob’s Red Mill. My sincere thanks for supporting the exceptional brands and products that I genuinely love and integrate into my culinary creations!