Rhubarb Galette with Buckwheat Buttermilk Crust
May 12, 2025
This tart and sweet rhubarb galette is springtime perfection in its simplest, most satisfying form. Built on a flaky, tender buckwheat and buttermilk crust, it celebrates the bold, bright flavor of rhubarb without fuss. The buckwheat flour adds a subtle earthiness that pairs beautifully with the tangy-sweet fruit, creating a rustic yet refined pastry that feels right at home on any spring table. It’s a treat that’s as welcome with a morning cup of coffee as it is served warm in the afternoon with a scoop of vanilla ice cream melting over the top. Whether you’re baking for a weekend brunch, a backyard gathering, or just a quiet moment to yourself, this galette is an easygoing showstopper that highlights the best of the season.
Rhubarb Pie Filling
Makes enough for one smaller galette or pie
Ingredients:
¾ pound (340g) rhubarb, trimmed and sliced into 1-inch pieces (about 3 cups)
6 tablespoons (75g) granulated sugar
2 tablespoons (25g) turbinado sugar
3 tablespoons plus 1 teaspoon (30g) tapioca starch
1⁄16 teaspoon ground ginger (a pinch)
â…› teaspoon kosher salt
â…› teaspoon packed grated lemon zest
1 tablespoon cream cheese, at room temperature
Buttermilk Buckwheat Galette Dough
Makes enough for 1 smaller galette crust
Ingredients:
1 cup (120g) all-purpose flour
¼ cup (30g) buckwheat flour
½ teaspoon granulated sugar
½ teaspoon kosher salt
½ cup (1 stick / 113g) unsalted European-style butter, cold
¼ cup (60ml) ice-cold buttermilk
1 egg + more sugar in the raw fro sprinkling
Instructions:
In a stainless steel bowl, mix the all-purpose flour, buckwheat flour, sugar, and salt until combined. Add the cold butter and coat it with flour. Cut the butter into ½-inch cubes, then cut each cube in half again. Work quickly to coat and separate the cubes in the flour.
Use a pastry blender to cut the butter into the flour mixture until the pieces are about the size of peas and the texture resembles Parmesan cheese. If needed, clean out the blender with your fingers or a knife and toss the mixture to help evenly distribute the butter.
Pour in the buttermilk all at once. Use a bench scraper to mix and fold the dough until no visible liquid remains. Use your fingers to press and fold the dough together, rotating the bowl with each fold. Continue until the mixture becomes one cohesive mass and no dry bits remain.
Turn the dough onto a lightly floured surface. Shape it gently into a 1-inch-thick round, sealing any cracks. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
Storage Tip:
Refrigerate for a few days or freeze for up to 1 year. If frozen, thaw in the fridge one day before using.
For the filling:
In a large bowl, whisk together the granulated sugar, turbinado sugar, kosher salt, ground ginger, tapioca starch, and lemon zest. To achieve the diagonal pattern shown in the photo, slice the rhubarb into 1-inch pieces on a sharp diagonal. Add the rhubarb to the bowl and toss to coat. Let the mixture sit until you see visible liquid pooling in the bottom of the bowl—this helps the coating cling to the fruit and draws out some of the natural juices.
Preheat the oven to 425°F (220°C).
While the rhubarb macerates, roll the chilled galette dough into a roughly 14-inch circle on a lightly floured sheet of parchment paper. Transfer the dough (still on the parchment) to a baking sheet and place it in the freezer for about 10 minutes to firm up slightly.
Once the dough is chilled, spread the cream cheese over the center in a very thin, almost transparent layer, leaving a 1½- to 2-inch border around the edges.
Arrange the rhubarb pieces on top of the cream cheese. Pour any remaining liquid and sugar from the bowl over the rhubarb.
To fold the galette, start at the top and gently fold the edge of the dough over the filling. Continue folding clockwise, slightly overlapping each fold to form a circular shape. Pinch any cracks in the dough to prevent the juices from leaking during baking.
Brush the folded edges of the crust with a lightly beaten egg and sprinkle generously with raw sugar.
Bake at 425°F for 30 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 40 to 45 minutes, or until the filling in the very center is actively bubbling. The crust will brown before the fruit is fully cooked, so don’t be tempted to pull it early—the bubbling fruit is your cue that it’s done. The egg wash helps protect the crust, but if it starts to darken too quickly, loosely cover the edges with foil.
Remove the galette from the oven and let it cool completely to allow the filling to set—this prevents it from oozing when sliced.
Store any leftovers wrapped at room temperature and enjoy within 2 to 3 days (though chances are, it won’t last that long!).
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