Apple Rhubarb Galette

Hey everyone!

Hope your week is going well.Today I was able to have some time to myself in the kitchen. Thanks goes to my parents for taking Casey for a few hours! Woo! While my parents were here, my mom and I were discussing different things I should try to practice. One thing that was brought up was pastry, because it is improving, but it still could be better. I looked at what I had on the counter for fruit, leftover rhubarb and apples. I figured they go pretty well together, and I’ve never made a galette. I’ve seen them on baking shows etc., and wanted to try it out. They’re SO EASY! I’m questioning why I never made one before.

So now I want to share with you what I created today. I hope you enjoy!

Note: You don’t necessarily have to use homemade crust, if you want to use store bought to save some time – go for it!

Apple Rhubarb Galette

  • Prep time: 20 minutes
  • Bake time: 45 minutes
  • Yields: One galette



  • 2 cups apples thinly sliced
  • 2 cups chopped rhubarb
  • 2/3 cup brown sugar
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1 tablespoon butter
  • Optional, granulated sugar for sprinkling on top.


  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup cold shortening or lard
  • 5-6 tablespoons ice cold water


  • Preheat oven to 425F. Get out a large cookie sheet and baking mat.
  • Peel and chop apples thin slices, about 1/8 of an inch thick. Peel and chop rhubarb into small chunks, about 1/2 to 1 inch thick.
  • In a small bowl, combine sugar and flour.
  • Toss in chopped fruit. Set aside.
  • In another small bowl, mix flour and salt together.
  • Cut in shortening, just until small crumbs start to form.
  • Add in water, a little bit at a time, tossing with flour mixture after each addition until soft dough forms.
  • On a baking mat, roll dough out into about a 12 to 13 inch circle.
  • Place fruit mixture in centre, leaving about 3 inches to fold up over.
  • Place little bits of butter on top of fruit mixture, then fold sides of crust up, pleating as you go.
  • Optional, sprinkle over granulated sugar.
  • Please baking mat on to cookie sheet, and bake for 40 to 45 minutes, until golden brown.
  • If you notice the top is starting to burn or darken before the sides, simply place a bit of tinfoil over top.
  • Let cool for about an hour.

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