Desserts · Photography

Rhubarb Galette with agave syrup

Rhubarb Galette with agave syrup

Galette is like a rustic pie. They look rustic and taste amazing. The crust is tender and flaky, the filling bursting with tangy and sweet rhubarb flavor.  So delicious!

Galette means flat cake and is used in French cuisine to designate various types of flat round or free from crusty cakes.

Rhubarb Galette with agave syrup

Ingredients for the crust:

  • 180 g flour
  • 1 teaspoon agave syrup
  • A pinch of salt
  • 150 g cold butter cut in pieces
  • 3-5 tablespoons cold water

Ingredients for the filling:

  • 5 cups fresh chopped rhubarb
  • 2 tablespoons agave syrup
  • Juice from a lemon

Ingredients for the glaze:

  • 1 egg
  • Cinnamon


Mix the flour and the salt in a bowl. Add the butter and mix it with a fork until the particles are like sand. Add the agave syrup. Sprinkle water and mix lightly until you get a dough.  Press the dough into a ball. Leave it in the fridge for 1 hour.

Make a circle out of the dough. Place the crust onto a cookie sheet lined with parchment paper.

In a bowl combine the rhubarb with juice lemon and agave syrup. Mix it well and let it rest for 10 minutes.

Start assembly the galette. I wanted a really nice pattern, but if you don’t have time just put the rhubarb mix in the middle of the dough. Fold the edges of the pastry over to cover the outer edge of the rhubarb pile. Overlap as needed.

Brush the pastry with the egg (beaten) and then sprinkle cinnamon.

Preheat oven to 425 degrees F (220 C degrees). Place the galette into the oven and turn down the heat to 350 degrees F (180 degrees C).

Bake the galette for 1 hour or until the crust is golden brown. Serve it hot or cold. It goes great with yogurt or ice cream. My favorite is with vanilla ice cream and strawberry jam.


Rhubarb Galette with agave syrup




85 thoughts on “Rhubarb Galette with agave syrup

  1. I don’t like things too sweet, but 2 tablespoons of syrup does not seem like a lot. Is this super tart? Know you are trying to eat healthy, but what would be the sugar substitution?

  2. Now I´m hungry, iyour fault if I put on a lot of weight and then have some kind of weird heart attack, I´ll just put the blame on you.
    In all seriousness, I have to try that repice, lets see how it comes out.

  3. This recipe looks absolutely delicious, I’ve loved rhubarb since I was a child when my grandmother used to make rhubarb and vanille pudding (German kind of custard but less runny)

  4. Hi! I found your blog while I was exploring other cooking blogs as I started my own being 13….. your recipes are just amazing! I’m so inspired and I will love to carry out the idea you have in my blog. Do check it out tho!! Plus I feel like you and I have really different recipes but somehow a little similar. Like I don’t even know how to explain… anyway good luck and keep posting!

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s