Rhubarb GaletteThe rhubarb season is here and what could be better than making a delicious and beautiful Rhubarb galette with mascarpone cream. I added a touch of lemon to the rhubarb which came very nice. I  also decided to serve the galette with a mascarpone cream with a hint of vanilla which was a perfect combination. Easy to make and one of  my favorite desserts during the summer!

Recipe: Rhubarb Galette

Summary: A crunchy rhubarb galette with a touch of lemon. Very easy to make and absolutely delicious.


  • 300 ml all purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 150 gram butter
  • 3 tablespoons ice cold water
  • Filling:
  • 250 grams rhubarb
  • Zest and juice from 1/2 lemon
  • 3 tablespoons sugar
  • 1 tablespoons potato starch
  • 1 egg
  • 1/2 teaspoon vanilla sugar
  • 3-4 tablespoons almond flakes
  • 100 ml whipping cream
  • 100 ml mascarpone 
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons icing sugar


  1. Start with mixing flour with sugar and salt in a large bowl. Slice the butter in thin slices and use your hands to mix it with the flour. Sprinkle the cold water, 1 tablespoon at a time and mix around with a fork until you get a nice pastry dough. Shape to a small ball, put on a plastic film and flatten it a bit with your hand. Cover and refrigerate for at least 1 hour.
  2. Remove the dough from the fridge and let it rest for a few minutes. Use a rolling pin and roll it out on a slightly floured surface.  The dough should be around 1/2 cm thick. Put the dough on a baking sheet which you prepared with parchment paper.
  3. Slice the rhubarb and mix with lemon zest and juice, sugar, vanilla sugar and potato starch in a bowl. Let it sit for around 10 minutes.
  4. Add the rhubarb on top of the dough and don’t forget to leave a border of 3-4 cm around the dough so you can fold it later.
  5. Fold the dough over the rhubarb.
  6. Whisk the egg and brush the dough. Add some almond flakes and sugar on top of the dough.
  7. Bake for 35 minuter in 200 Celsius degrees.
  8. Whip cream, mascarpone, vanilla extract and icing sugar to a smooth mixture.

Ready in: 35 minutes

Portions: 12

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