10-Minute Prep Rhubarb Galette
Though the rhubarb season may be short, it’s certainly a cherished time for those who know and love these tart lil’ pink celery stalks. I, admittedly, do not love to bake, but sign me up for a recipe that takes all of ten minutes to prep & less than 40 minutes in the oven.
BONUS: I’ve realized the ultimate hack for transforming store-bought crust into something incredible: crushed Nilla wafers. They add a lovely, vanilla-y note and prevent soggy-bottom syndrome. If you’re a purist, you can feel free to make your own pie crust… But if you’re running low on time (or frankly don’t have the patience to make your own), in the words of Queen Ina: “store-bought is just fine.”
Yield: One 9-10" Galette
10-Minute Prep Rhubarb Galette
Using some "cheats," this galette transforms store-bought crust into the most incredible vehicle for that early summer delicacy — rhubarb. A tangy, just-sweet-enough dessert that is fancy enough to impress but simple enough for a weeknight.
Prep time: 10 MCook time: 35 MTotal time: 45 M
Ingredients:
- 1 pre-made pie crust, defrosted & chilled (save the other round for future pastries!)
- 3 c (approx.) fresh rhubarb, ends trimmed and stalks cut into 1/2" slices
- 2/3 c granulated sugar
- 2 Tbsp. cornstarch
- 1/2 tsp ground cinnamon
- Generous pinch kosher salt
- 1 Tbsp orange juice; fresh or bottled is fine
- 1/2 c crushed Nilla wafers, or other crunchy vanilla cookie (crush until they're the texture of a VERY coarse sand)
- Zest of one orange (be careful to avoid any of the white pith!)
- 1 Tbsp whole milk
- Demerara sugar (or any raw sugar) for sprinkling
Instructions:
- Preheat oven to 400ºF, with rack positioned in the middle.
- In a large bowl, combine sliced rhubarb, granulated sugar, cornstarch, cinnamon, orange juice and a generous pinch of kosher salt. Mix until well-combined, making sugar the sugar is coating each piece of rhubarb. Set aside to macerate while preparing your crust.
- Remove your store-bought crust from the fridge. Gently roll it out into one flat circle, then place in the center of a parchment-lined baking sheet. Sprinkle the orange zest evenly across the surface, then gently press into the crust with a rolling pin. There's no need to roll the crust out any larger or thinner — just gently adhere the zest to the crust.
- Evenly sprinkle the crushed Nilla wafers across the crust, leaving a 1-1.5" border around the sides. Make sure there are now large gaps of crust exposed. This is going to prevent the crust from getting soggy!
- Carefully pour the rhubarb mixture into the middle of the crust, directly on top of the crushed wafers. Gently fold your crust border over the rhubarb mixture, one section at a time, overlapping as you go. Picture above, for reference!
- Using a pastry brush, brush a thin layer of milk over the border of the galette. Then, sprinkle with a generous amount of demerara sugar.
- Bake for 30-35 minutes, making sure to rotate the pan every 10-15 minutes, until the rhubarb is bubbly and soft and the crust is evenly golden brown.
- Let cool, and serve warm or room temperature with a scoop of vanilla ice cream.