- 1 sheet (9 to 10 oz.) frozen puff pastry, thawed
- 3 tablespoons granulated sugar, divided
- 1 tablespoon packed brown sugar
- 1/4 teaspoon ground cardamom
- 2 tablespoons flour
- 12 ounces rhubarb (about 8 thin or 3 thick stalks)
- calories 233
- caloriesfromfat 48 %
- protein 4.5 g
- fat 13 g
- satfat 3.4 g
- carbohydrate 28 g
- fiber 1.6 g
- sodium 222 mg
- cholesterol 0.0 mg
How to Make It
Preheat oven to 425° with a rack set on lowest level. Unfold pastry onto a baking sheet lined with parchment paper. In a small bowl, mix together 1 tablespoon granulated sugar, the brown sugar, cardamom, and flour. Evenly sprinkle sugar mixture over pastry.
Trim rhubarb 1 in. shorter than pastry, then split lengthwise into 1/2-in.-wide pieces. Lay pieces parallel across the pastry square, leaving 1/2 in. border of pastry. Sprinkle rhubarb with remaining 2 tablespoon granulated sugar.
Bake galette until edges are golden brown and puffed, 12 to 15 minutes. Serve with sweetened whipped cream or ice cream.
Note: Nutritional analysis is per serving.