12 ounces rhubarb (about 8 thin or 3 thick stalks)
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.
I first saw the recipe in Sunset a few months ago, and I absolutely loved the photo of the galette on the turquoise background. I was a bit apprehensive in making this, but, it's now one of my all-time favorites. Don't be afraid of rhubarb + cardamom combo, they come together so well in this galette. It only takes a few minutes to make, another plus!
Best served warm with vanilla ice cream!
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