Rhubarb Ginger Galette

Rustic rhubarb tart recipe, easy to make, perfect for spring. Slice rhubarb with candied ginger and sugar filling in an unstructured butter-crust.

Rhubarb Ginger Galette
Elise Bauer

Early Spring is a time of wanting. Where we pace back and forth, twiddling our thumbs, rolling our eyes, waiting for produce to come back and invigorate the stalls at the Farmer's Market.

Sadly though, in March and April, the fruits are lacking or absent. The bulk of the citrus, with their bright and cheery flavors, are now slinking out of season, and berries and peaches are still a bit far off.

It is a time that all at home bakers suffer; the annual wait for colorful and vibrant fruit.

Still, all hope is not lost. Rhubarb, with its sleek ruby red stalks, beckons the curious voyeur to come and gaze upon its slender form.

While technically not a fruit, the bright red stalks of rhubarb behave like fruit in baked goods, and are a welcome relief for the sullen early Spring baker.

Rhubarb Ginger Galette
Elise Bauer

Rhubarb's flavor is tart and acidic, with a flavorful zing reminiscent of childhood candies. However, when cooked with sugar, the flavor becomes deep and resonant.

While many of us Americans traditionally prefer our rhubarb with strawberries, this simple galette pairs rhubarb with its classic European companion, ginger. Accented with orange zest and vanilla, it's a delicious way to break up that little lull in the seasons.

Rhubarb Ginger Galette

Total Time 0 mins
Servings 6 servings


  • 1 recipe pâte brisée pie crust

  • 3 cups of rhubarb stalks (about 4 stalks), cut into 1/4-inch slices (green leaves discarded)

  • 3/4 cup sugar

  • 2 tablespoons all-purpose flour

  • Zest of 1 orange

  • 2 tablespoons minced candied ginger

  • 1 teaspoon vanilla extract

  • 1 tablespoon butter


  1. Preheat the oven:

    Preheat the oven to 375°F.

  2. Combine the filling:

    In a large bowl, combine the rhubarb, sugar, flour, orange zest, flour, vanilla, and ginger. Allow to macerate for 15 minutes.

  3. Roll out the dough:

    If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.

    Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness. Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet.

  4. Mound rhubarb mixture in center of dough:

    Use a slotted spoon to lift up the rhubarb mixture, leaving the excess liquid behind, and place the rhubarb mixture in the center of the pie dough round, leaving a border of 2 inches on all sides.

    Dot the mound of rhubarb with butter.

  5. Fold the edges of the pie crust up:

    Fold the edges up but make sure a circle of the filling is visible.

    Elise Bauer
  6. Bake:

    Place in the middle rack of the oven. Bake at 375°F for 35 to 40 minutes. The crust should be slightly browned and the filling slightly bubbly.

  7. Cool:

    Cool on a rack for at least half an hour. Serve.

Nutrition Facts (per serving)
513 Calories
17g Fat
88g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 513
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 30%
Cholesterol 5mg 2%
Sodium 260mg 11%
Total Carbohydrate 88g 32%
Dietary Fiber 8g 27%
Total Sugars 48g
Protein 6g
Vitamin C 127mg 636%
Calcium 149mg 11%
Iron 2mg 12%
Potassium 612mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.