Rustic Whole Grain Rhubarb Galette with Zesty Orange Frangipane: A Perfect Spring Dessert
This post is brought to you by Bob’s Red Mill, celebrating wholesome and delicious baking.
There’s an undeniable excitement that sweeps through the kitchen with the arrival of spring, and for many home bakers, that excitement culminates in the first fresh stalks of rhubarb. Today, we’re channeling that seasonal joy into a truly spectacular dessert: a **Whole Grain Rhubarb Galette** with a luxurious **Orange Frangipane** filling. Forget any April Fool’s jokes or culinary tricks; what you’ll find here is pure, unadulterated deliciousness in every bite, a testament to simple, wholesome ingredients and rustic charm.
The moment those vibrant, ruby-red stalks of rhubarb appear at the local grocery store, my mind immediately begins churning with recipe ideas. It’s the ultimate indicator that winter’s chill has truly given way to warmer, brighter days. For a significant portion of my early life, I admittedly overlooked rhubarb, a ingredient my mom cooked with frequently. However, I’ve since dedicated myself to making up for lost time, enthusiastically exploring its unique tartness and versatility in baking. This year, my quest led me to this particular galette, a celebration of spring’s bounty and a nod to comforting, homemade pastries.
Embrace the Rustic Elegance of Galettes: Simple, Forgiving, and Delicious
While I certainly appreciate the intricate beauty and structural perfection required for a classic, fancy tart, galettes—often affectionately referred to as free-form tarts—are undeniably more my style. Their inherent laid-back, rustic aesthetic is incredibly appealing and, perhaps more importantly, deeply forgiving. Unlike their more structured counterparts, galettes don’t demand a perfect crimped edge or a flawless crust. Their charm lies in their imperfections; each folded edge and exposed, bubbling fruit filling tells a story of homemade warmth.
For anyone who has ever felt daunted or intimidated by the complexities of baking homemade pies or delicate pastries, starting with a galette is an absolute game-changer. They offer a wonderfully accessible entry point into scratch baking, requiring minimal specialized equipment. In fact, you primarily need your hands, a reliable rolling pin, and a standard sheet pan to bring one to life. This simplicity, combined with the utterly satisfying results, makes the galette a cherished staple in my baking repertoire. You’ll quickly discover the joy of creating a stunning dessert that tastes as incredible as it looks, often with less stress than you might expect from a traditional pie.
The Heart of the Matter: Rhubarb and the Magic of Frangipane
My dessert development process always begins by identifying the star ingredient and building flavors around it. This seasonal approach not only ensures the freshest possible taste but also encourages creativity with ingredients readily available. For this particular galette, the focal points are unequivocally the bright, tart rhubarb and its luscious companion: **orange frangipane**.
Rhubarb, a spring vegetable often celebrated as a fruit in culinary applications, provides a sharp, tangy contrast that is essential to balancing sweeter elements. It’s a flavor that evokes nostalgia and the freshness of the season. Now, let’s talk about frangipane (pronounced: fran-guh-pan), a component that truly elevates this dessert. Technically, frangipane is a rich, aromatic dessert filling made from finely ground almonds, butter, eggs, and sugar. But to define it merely by its ingredients would be an understatement; it’s so much more than the sum of its parts!
My deep appreciation and understanding of frangipane truly blossomed during my time in culinary school. It was a foundational element we utilized constantly in a myriad of applications, and its ability to effortlessly transform and enhance countless desserts never ceased to amaze me. It bakes up into a tender, moist, and delightfully nutty layer, providing a beautiful foundation and a wonderful textural contrast. Frangipane’s versatility also allows for endless flavor customization. For this rhubarb recipe, I chose to infuse it with fresh orange zest, creating a vibrant **orange frangipane**. This decision was primarily driven by the sweet, aromatic oranges I had on hand and, crucially, by the timeless and incredibly complementary pairing of orange and rhubarb. The citrusy brightness of the orange perfectly accentuates the rhubarb’s tartness, resulting in a flavor profile that is both sophisticated and deeply satisfying.
The Wholesome Foundation: Bob’s Red Mill Almond Meal
At the heart of both our delectable frangipane and the unique whole grain crust is a crucial ingredient: high-quality, finely ground almonds, also known as almond meal or almond flour. This ingredient is meticulously produced from blanched, skinless whole almonds, which are ground to an exceptionally fine, consistent texture. The quality of your almond meal is paramount, directly influencing the final taste, texture, and overall success of your baked goods.
For my baking endeavors, particularly when crafting wholesome recipes like this **Whole Grain Rhubarb Galette**, I consistently rely on Bob’s Red Mill almond meal/flour. Their unwavering commitment to quality is evident in every bag, delivering an unparalleled texture, rich, authentic almond flavor, and consistent performance that I’ve come to trust. It’s a brand synonymous with wholesome ingredients and exceptional results.
Beyond its superb baking properties, almond meal is a powerhouse of nutrition. It’s generously packed with protein, heart-healthy monounsaturated fats, and dietary fiber, along with essential vitamins and minerals. Incorporating almond meal into your baking not only imparts a delicate, buttery almond flavor that enhances the overall sensory experience but also significantly boosts the nutritional value of your desserts. In many recipes, it can even serve as a partial or complete substitute for traditional flours, contributing to a lighter yet more satisfying final product. To ensure I always have this versatile ingredient on hand for impromptu baking sessions, I keep a bag of Bob’s Red Mill almond meal in my freezer; this simple practice prolongs its freshness and prevents it from going rancid, especially if I’m not using it immediately.
In this particular **Whole Grain Rhubarb Galette with Orange Frangipane**, we strategically employ almond meal in both the incredibly flavorful frangipane filling and the robust, yet tender, galette dough. The crust itself is a carefully balanced combination of Bob’s Red Mill whole wheat pastry flour and almond meal. This dual application of almond meal provides an extra layer of almond flavor, boosts the nutritional profile of the entire dessert, and contributes to a wonderfully unique texture that is both crisp and tender. It’s a delightful choice that truly makes this rustic tart shine.
Assembling and Baking Your Golden Galette Masterpiece
Once your whole grain, almond-infused dough has properly chilled and firmed up in the refrigerator, it’s ready for its transformation. On a lightly floured surface, roll the dough into a roughly 12-inch diameter circle. Remember, the beauty of a galette lies in its rustic, free-form nature, so don’t strive for perfect symmetry. The chilled dough will be more pliable and less likely to stick as you work towards a thickness just under ¼-inch.
Next, the cold, aromatic orange frangipane, having firmed up slightly in the fridge, is spread evenly over the center of the rolled-out dough, leaving a generous 1½-inch border. This rich, nutty layer forms a fragrant bed for the star fruit. The rhubarb filling, a simple yet effective combination of fresh, chopped rhubarb and granulated sugar, is then spooned over the frangipane. Be sure to use a slotted spoon to leave any excess liquid from the rhubarb in the bowl; this critical step helps prevent a soggy bottom crust.
The magic of the galette truly comes to life as you assemble the edges. The exposed dough is gently folded and pleated over the fruit filling, creating a beautiful, organic border that partially encloses the vibrant interior. Work your way around the circle, ensuring the folds are pressed firmly together to prevent any delicious fruit juices from escaping during baking. This careful folding creates an appealing contrast between the golden crust and the colorful filling. To enhance the crust’s appeal, it’s brushed with a simple egg wash, which helps achieve a beautiful golden sheen. For an added textural element and a visual hint of the almond goodness within, I highly recommend pressing raw sliced almonds onto the brushed crust and finishing with a delicate sprinkling of granulated sugar. While the sliced almonds are optional, they provide a delightful crunch and a touch of elegance.
Baking this galette to a deep, inviting golden brown, typically between 50 to 60 minutes, is key to developing its complex flavors. This extended baking time allows the whole grain crust to achieve an almost almond-cookie-like flavor and a perfectly tender, slightly crisp texture. The result is a harmonious symphony of tastes: the sweet, aromatic frangipane beautifully balances the bright, tart rhubarb, all encased in a wholesome, nutty crust. This **Whole Grain Rhubarb Galette with Orange Frangipane** is absolutely divine on its own, but for an extra touch of indulgence, it truly shines when served warm with a generous scoop of creamy vanilla ice cream or a cloud of lightly sweetened whipped cream. It’s the perfect ending to a spring meal, a delightful centerpiece for a brunch, or simply a wonderful treat for an afternoon gathering.
If this recipe sparks a craving for more wholesome baking with almond meal, I enthusiastically suggest exploring some of my other favorite recipes. You might love this sour cherry berry crisp or this incredibly moist blueberry loaf cake with almond streusel. Both are wonderful choices that showcase the incredible versatility and deliciousness that almond meal brings to any baked good.
Rhubarb Galette with Orange Frangipane
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Equipment
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Magimix Food Processor
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
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
- 1 teaspoon water
- ⅓ cup raw sliced almonds
- granulated sugar for sprinkling
Instructions
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Make the Galette Dough: In a large food processor, combine the whole wheat pastry flour, almond meal, salt, and baking powder. Pulse several times to thoroughly combine the dry ingredients. Add the very cold butter cubes and pulse until the mixture resembles coarse crumbs with some butter pieces slightly larger than the size of a pea. Gradually add the ice water, pulsing just until the dough is crumbly and barely begins to come together. Transfer the dough to a clean countertop and knead gently for only a few seconds until it forms a cohesive ball. Press the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least one hour to allow the gluten to relax and the butter to firm up.
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Make the Frangipane: In a clean food processor bowl, combine the granulated sugar and fresh orange zest. Process for about 30 seconds, or rub the orange zest into the sugar with your fingers, until the sugar is fragrant and lightly colored by the zest. Add the almond meal, all-purpose flour, and a pinch of kosher salt. Pulse several times to combine thoroughly. Add the softened unsalted butter, large egg, pure almond extract, and pure vanilla extract. Pulse until the mixture is completely smooth and creamy. Transfer the frangipane to a small bowl, cover it tightly with plastic wrap, and refrigerate until ready for assembly. This allows the flavors to meld and the frangipane to firm up slightly.
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Prepare for Baking: Preheat your oven to 375°F (191°C) with an oven rack positioned in the center. Line a large half sheet pan with parchment paper (or a high-quality silicone baking mat) to prevent sticking and ensure easy transfer. In a separate large bowl, gently combine the freshly sliced rhubarb and ¼ cup of granulated sugar. Allow this fruit mixture to sit while you roll out the galette dough; this step helps to draw out some of the rhubarb’s natural juices.
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Make the Egg Wash: In a small bowl, whisk together the remaining large egg and 1 teaspoon of water until well combined. Set this aside for brushing the galette crust.
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Assemble the Galette: On a lightly floured countertop, roll the chilled galette dough into a rough 12-inch diameter circle. Don’t be concerned if the edges are perfectly round; the rustic nature is part of its charm. Aim for a dough thickness slightly less than ¼-inch. Work swiftly to prevent the dough from becoming too warm, moving it on the countertop and lightly flouring as needed to prevent sticking. 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 spoon the sugared rhubarb mixture onto the top of the frangipane filling, making sure to leave any excess liquid behind in the bowl. This prevents the galette from becoming soggy.
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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. Take care to ensure the folded edges don’t have any large openings or cracks, which could cause the fruit filling to escape or leak during the baking process.
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Brush the folded, exposed edges of the dough generously with the prepared egg wash. This will give the crust a beautiful golden sheen and help sliced almonds adhere. Press the raw sliced almonds gently onto the brushed crust, and finally, sprinkle the entire exposed crust with a little granulated sugar for a sparkling finish and added texture.
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Bake the galette for 50 minutes to 1 hour, or until the edges of the tart are deeply golden brown and the fruit filling is bubbly. The longer baking time ensures a crisp crust and fully cooked fruit. Let the galette cool on the pan for 5 minutes after removing it from the oven, then carefully slide the parchment paper (with the galette still on it) onto a wire cooling rack. The galette will slice cleanly once cooled, but it remains delicate, so keeping it on the parchment paper for handling is recommended. Cool for at least 20 to 30 minutes before serving. This Whole Grain Rhubarb Galette is truly best served warm on the day it is baked, ideally accompanied by a scoop of luscious vanilla ice cream or a cloud of lightly sweetened whipped cream.
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Storage: If you have any leftovers, the galette can be wrapped in plastic wrap and stored at room temperature for up to 2 days. However, for optimal taste and texture, it is always recommended to enjoy it warm on the very same day it is baked.
Tips for Success with Your Rhubarb Galette:
- **Choosing Rhubarb:** When selecting rhubarb at the market, look for stalks that are firm and sturdy, indicating freshness. While pinker, darker rhubarb stalks will undoubtedly result in a more visually appealing galette, lending a beautiful blush to your dessert, it’s important to remember that the color of the rhubarb does not affect its flavor profile. Therefore, greener stalks will work equally well and still deliver that characteristic tartness we love.
- **Safety First:** Always be aware that rhubarb leaves are toxic and should never be consumed. If your purchased rhubarb stalks still have their leaves attached, be sure to meticulously remove and discard them before preparing the stalks for your recipe. Only the stalks are edible.
- **Don’t Overwork the Dough:** For a tender, flaky crust, avoid over-kneading the galette dough. Pulse the ingredients in the food processor just until it starts to come together, then a very gentle, quick knead on the countertop is all that’s needed. Overworking the dough develops gluten too much, leading to a tough crust.
- **Keep Ingredients Cold:** This is a golden rule for pie and galette crusts. Especially the butter for the dough. Cold butter creates pockets of steam in the oven as it bakes, which results in a wonderfully flaky and tender crust. Using ice water also helps maintain the cold temperature of the dough.
- **Drain Excess Rhubarb Liquid:** After combining the chopped rhubarb with sugar, it will naturally release some liquid as it sits. Be sure to use a slotted spoon to transfer the fruit to the galette, leaving any significant excess liquid behind in the bowl. This prevents the bottom crust from becoming soggy during baking and ensures a perfectly crisp base.
- **Secure Your Folds:** When folding the galette crust over the fruit filling, ensure that the pleats are pressed firmly together. This crucial step helps create a sturdy barrier, preventing any precious fruit juices from leaking out and potentially burning on your baking sheet, or making your galette messy.
This post is proudly sponsored by Bob’s Red Mill. My heartfelt thanks for your support of the brands and quality ingredients that are staples in my kitchen and help make delicious recipes like this possible!