Description
A delightful mini galette showcasing the tanginess of fresh rhubarb, balanced with sugar and spices, perfect for springtime.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon butter, for dotting
- 1 pre-made pie crust or homemade pastry dough
- 1 egg, for egg wash
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the chopped rhubarb, sugar, cornstarch, cinnamon, vanilla, and salt in a mixing bowl. Stir until the rhubarb is well coated.
- Roll out the pie crust on a floured surface to about 1/8 inch thickness. Transfer to a baking sheet lined with parchment paper.
- Spoon the rhubarb filling into the center of the crust, leaving a 2-inch border.
- Fold the edges of the crust over the filling, pleating as necessary.
- Dot the filling with small pieces of butter.
- Beat the egg in a small bowl and brush the mixture over the crust for a golden finish.
- Bake the galette for about 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow to cool slightly before serving. Enjoy!
Notes
For those with diabetes, consider using sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg