Rhubarb galette

We’ve had fun here with a herringbone pattern on the tart, but you can place the rhubarb in a variety of ways. Try longer strips, or just short pieces spread loosely for a more rustic approach.

By Lisa Featherby
  • 50 mins preparation plus 3 hours' resting and chilling
  • Serves 8
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For more recipes like this, try another of our delicious rhubarb desserts. From cakes, crumbles and puddings to muffins, pies and tarts, rhubarb is the champion of these sweet dishes.


Sweet pastry
  • 250 g (1⅔ cups) plain flour
  • 100 g butter, chilled, coarsely chopped
  • 60 g icing sugar, sieved
  • 2 egg yolks
  • 2 tbsp iced water
  • 200 g caster sugar
  • Juice ½ lemon
  • 200 ml water
  • 800 g rhubarb, washed, trimmed and cut into 7.5cm lengths
Hazelnut base & to finish
  • 80 g roasted hazelnuts, skins rubbed off
  • 50 g caster sugar
  • Finely grated zest 1 lemon
  • 1 egg, beaten
  • Demerara sugar, to scatter
  • Ice cream or thick cream, to serve


  • 1
    For sweet pastry, tip flour on the bench, add butter and sugar and rub in with your fingertips until you have coarse crumbs with small dots of butter.
  • 2
    Add yolks, iced water and a pinch of salt and bring together until just combined, using the heel of your hand. Wrap in plastic wrap and refrigerate for 2 hours.
  • 3
    Roll pastry into a 40cm round on a lightly floured bench or between sheets of baking paper, then trim to a neat 36cm circle. Place on a baking paper-lined oven tray and refrigerate until firm (1 hour).
  • 4
    Meanwhile, make the filling. Combine sugar, lemon juice and water in a large pan over high heat. Add rhubarb and simmer, turning gently, until sugar is almost dissolved and rhubarb is glossy but still firm (2-3 minutes). Refrigerate rhubarb in the syrup for 1 hour.
  • 5
    Preheat oven to 190°C.
  • 6
    For hazelnut base, pulse nuts, sugar and zest in a food processor until coarsely chopped. Scatter over pastry base, leaving a 5cm border all around. Arrange drained rhubarb on top in a zig-zag pattern, avoiding the border (trim the edge pieces to fit). Reserve rhubarb syrup for serving.
  • 7
    Warm the edges of the pastry with your fingertips until pliable, then fold inwards, pleating as you go. Brush pastry with beaten egg, then scatter Demerara sugar all over tart.
  • 8
    Bake until golden and rhubarb is cooked (20-25 minutes). Serve hot with cream or ice cream and drizzled with a little rhubarb syrup.