Sweetened rhubarb wrapped in a deliciously flaky vegan pie crust, this rhubarb galette is to die for. Serve warm with vanilla ice cream for a mouth-watering dessert recipe.
Rhubarb is an underrated Summer fruit in my opinion. I never actually ate it growing up, but I was rummaging through my grandma’s recipes when I came across her rhubarb pie. Being a major galette fan, I thought I’d improvise her recipe. Thanks, Grandma 😉
What is rhubarb?
Rhubarb is a stalk-like plant, resembling celery and is great in desserts. Rhubarb cannot be eaten raw but when cooked, it has a tart taste. When sugar is added, rhubarb is a delicious flavor for desserts and pairs wonderfully with strawberries.
Rhubarb is in season during the Summertime and can be found in the produce section of the grocery stores.
How to make galette:
Galette is essentially a rustic pie, but there are some techniques for making this vegan pastry amazing.
- Add flour, salt, and sugar to a mixing bowl and whisk well
- Add solid coconut oil and whisk until pea-sized clumps are left
- Add ice cold water, 1 tablespoon at a time until dough-like consistency is reached (about 8-10 tablespoons)
- Take dough out and knead a few times, being careful not to over-handle the dough
- Wrap in plastic wrap and let chill in the fridge for 30 minutes
- Remove from fridge and roll out. Place on baking sheet and place in the fridge for 10 minutes
If you follow these steps, the dough will be flaky, buttery, and so delicious!
- It’s important to limit handling the dough. The reason for that is so there are still small clumps of coconut oil in the dough when baking. This helps create a flaky crust. Bigger the clumps=flakey dough!
- Ice cold water is key to making a flaky crust too. Place a cup of water with ice cubes in the freezer before gathering all the ingredients
- If the dough is too crumbly after chilling, try adding some more cold water until the dough is pliable
When the dough is chilling, mix all the ingredients for the rhubarb filling and let sit. The sugar will bring out the juices in the rhubarb.
Tip: Add extra flour or a teaspoon of cornstarch if the rhubarb filling it too watery
How to assemble the rhubarb galette:
- Add rhubarb filling to the center of dough, leaving room around the edges to fold in
- Working clockwise, fold in edges
Tip: If the dough starts to crack, dip fingers in water and seal the cracks
Add turbinado sugar or even sliced almonds around the edges for a delicious flavor texture before baking!
Variations of rhubarb galette:
- Add fresh strawberries, blueberries, or raspberries to enhance the fruit flavor
- Substitute the all-purpose flour for a GF blend to make this dessert recipe gluten-free
- Add cinnamon, ginger, and cardamom to the rhubarb filling for a delicious flavor combo
- When rolling out the dough, divide dough into six even pieces and make mini galettes!
This rhubarb galette is served best warm with a big scoop of vanilla ice cream for good measure. This galette is perfect for summer and so easy to make. What’s even better is it’s entirely vegan! YAS!
JUST LOOK AT THAT CRUST THOUGH. Seriously, this method is a game changer for vegan pie crust!
If you tried this vegan rhubarb galette let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like this rhubarb galette recipe, you’ll love:
Vegan Rhubarb GalettePrint Recipe Pin Recipe
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon cane sugar
- 1/4 teaspoon salt
- 1/2 cup coconut oil solid
- 8 Tablespoons ice water
- 1 Tablespoon turbinado sugar for crust topping (optional)
- 2 cup rhubarb
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1/2 Tablespoon all-purpose flour
- 1/2 teaspoon cornstarch
- Preheat oven to 400 degrees Fahrenheit.
- If coconut oil is not solid, put in the fridge to solidify. Put a cup of water with ice cubes in the freezer.
- Add flour, sugar, and salt to mixing bowl. Whisk.
- Add solid coconut oil and whisk, until there's pea-sized pieces of coconut oil.
- Add ice water 2 Tablespoons at a time until dough-like consistency (it took me between 8-10 Tablespoons).
- Using a rubber spatula, pour dough on a sheet of plastic wrap. Wrap the dough into ball and place in the fridge for 30 minutes to rest.
- Remove dough from fridge and place on lightly floured countertop. Knead dough 3-4 times max! Using a rolling pin, roll out into an 8-10 inch diameter circle.
- Transfer to a baking sheet and put in the fridge for 10 minutes to rest.
- In a medium mixing bowl, add all the ingredients for the filling and mix well. Set aside.
- Remove dough from fridge and place rhubarb filling in the center. Leave a 1/2-3/4 inch border around the pie dough.
- Gently fold edges of pie dough towards the center around all the sides. Sprinkle turbinado sugar on top of the dough.
- Bake for 40-45 minutes.
- Let cool for at least 10-15 minutes before cutting. Serve warm with ice cream.
- Add flour, salt, and sugar to food processor and pulse 1-2 times
- Add solid coconut oil and pulse until pea-size clumps form (about 7-8 times)
- Add water 1 tablespoon at a time until dough is formed
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