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Rustic Rhubarb Honey Galette Recipe Easy Flaky Butter Crust with Cardamom

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A rustic galette featuring tart fresh rhubarb, sweet honey, and warm cardamom spices wrapped in a flaky butter crust. Perfect for a quick, simple dessert that highlights seasonal flavors.

Ingredients

  • All-purpose flour – 1 ¼ cups (150g), sifted for lightness
  • Granulated sugar – 1 tablespoon (optional, adds slight sweetness)
  • Salt – ¼ teaspoon
  • Unsalted butter – 8 tablespoons (113g), cold and cubed
  • Ice water – 3 to 4 tablespoons (45–60ml), add gradually until dough just comes together
  • Fresh rhubarb – 3 cups (about 450g), sliced into ½-inch pieces
  • Honey – ¼ cup (85g), preferably a mild-flavored variety like clover
  • Granulated sugar – 2 tablespoons (optional, adjust depending on your honey’s sweetness)
  • Ground cardamom – ½ teaspoon
  • All-purpose flour – 1 tablespoon (8g), to help thicken juices
  • Fresh lemon juice – 1 tablespoon (15ml)
  • Egg – 1 large, beaten (for egg wash)
  • Coarse sugar – 1 tablespoon (optional, for sprinkling on edges)

Instructions

  1. Make the dough (15-20 minutes): In a large bowl, whisk together the all-purpose flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly drizzle in ice water, one tablespoon at a time, mixing gently with a fork until the dough starts to hold together. Avoid overworking it — you want some lumps. Form the dough into a disk, wrap in plastic, and chill in the fridge f…
  2. Prepare the filling (10 minutes): While the dough chills, combine sliced rhubarb, honey, sugar (if using), ground cardamom, flour, and lemon juice in a bowl. Toss gently until everything is well coated.
  3. Roll out the dough (10 minutes): On a lightly floured surface, roll the chilled dough into a rough 12-inch (30cm) circle, about ⅛-inch (3mm) thick. Transfer the dough to a baking sheet lined with parchment paper.
  4. Assemble the galette (5 minutes): Spoon the rhubarb mixture into the center of the dough, leaving a 2-inch (5cm) border all around. Carefully fold the edges of the dough up over the filling, pleating as you go to create a rustic edge. Brush the crust with beaten egg and sprinkle with coarse sugar.
  5. Bake (35-40 minutes): Preheat oven to 400°F (200°C). Bake the galette for 35 to 40 minutes, or until the crust is golden brown and rhubarb filling is bubbling. Cover edges with foil halfway through if browning too quickly.
  6. Cool and serve (15 minutes): Let the galette cool on the tray for about 15 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter and water ice-cold for flaky crust. Do not overmix dough to avoid toughness. Cover edges with foil if browning too fast. Dough can be made ahead and chilled up to 2 days. For gluten-free, substitute flour with 1:1 gluten-free blend. Honey can be swapped with maple syrup or agave syrup for vegan option.

Nutrition

Keywords: rhubarb galette, honey galette, cardamom dessert, flaky butter crust, rustic galette, easy dessert, spring dessert, summer dessert

Find it online: https://ariaappetite.com/rustic-rhubarb-honey-galette-recipe-easy-flaky-butter-crust-with-cardamom/