Does anything say spring has arrived more than fresh rhubarb? Growing up it always felt like the start of a new season when there was rhubarb in the back of the yard. We always had some big rhubarb plant growing, springing up out of nowhere every year. We never watered it and didn’t even weed around it and my Mom always said that was the best way to let it grow, resulting in the best wild Montana rhubarb.
My mom came to town with my Aunt just recently and lucky me, they brought fresh rhubarb from home! I couldn’t wait to make something and these Rhubarb Galettes with Hazelnut Frangipane were perfect! This shoot was especially fun as it was the first time I baked in my new studio and the first time I did a full shoot here! I loved the result of the images and of course the house smelled amazing!
I made these with gluten free flour, so they definitely have a rustic look, but you can make a regular crust with all purpose flour and it’ll be a bit easier to work with. And the frangipane, lets just talk about that for a minute… I’ve never made it before (always wanted to) and it’s basically my new favorite. I kind of want to add it to everything now, and the great thing is, you pretty much can, especially when it comes to desserts. Looking forward to more recipe development including this frangipane recipe!
If you don’t have rhubarb handy, you can of course substitute any fruit in this recipe; stone fruit in the summer months will be especially delicious!
I hope you all have a lovely weekend – I’m in high gear now prepping for Saturday’s Floral Workshop – can’t wait to share!
Rhubarb Galettes with Hazelnut Frangipane
Adapted from Bon Appetit
2¾ cups all-purpose flour ( or GF flour blend, King Arthur is preferred)
2 T. coconut sugar
1¾ teaspoons kosher salt
1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces
¾ cup raw skin-on hazelnuts
1/2c. coconut sugar
4 T. (½ stick) unsalted butter, room temperature
3 T. GF whole grain flour blend (or buckwheat flour)
1 T. whiskey
¼ t. kosher salt
1½ pounds rhubarb, halved lengthwise, cut into 2½-inch pieces
1 T. finely grated meyer lemon zest
3 T. Meyer lemon juice
1 T. whiskey
¼ c. coconut sugar
Honey (for drizzling after baking)
To prepare crust, pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle up to ⅓ cup ice water over (the amount will depend on the type of flour you’re using). Gently mix with your hands until dough forms.
Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Divide dough into 2 pieces and flatten each into about a 1″-thick disk. Wrap in plastic wrap; chill for 15 minutes, or until dough will be more workable to roll out ( the length of time depends on the type of flour you’re using).
Preheat oven to 350°. Process hazelnuts and 1/2 cup sugar in a food processor to a fine paste, about 3 minutes. Add butter, flour, whiskey, salt, and 1 egg and pulse until smooth; set frangipane aside.
Toss rhubarb, whiskey, zest and juice, and ¼ cup sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
When dough is chilled enough to roll, but not too hard to where it will break, roll out a piece on a lightly floured surface to make a 5″ round. Spread with approx.. 2 Tbsp. frangipane, leaving a 1″ border. Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly. Repeat until your dough is used. Transfer to parchment-lined baking sheets.
Sprinkle galettes with demerara sugar and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes. Let cool on a wire rack, drizzling with honey upon serving.
*Galettes can be baked 3 days ahead; store tightly wrapped at room temperature. They can also be frozen and enjoyed at a later time.