Ginger Almond Cream Rhubarb Galette
Ginger Almond Cream Rhubarb Galette: A rustic delight with a flaky crust, luscious almond cream, and tangy rhubarb, kissed with a hint of ginger for a perfect balance of flavors.
Equipment
- mixing bowl
- sheet pan
- spatula
Ingredients
- 2 Cups rhubarb chopped
- 1 store-bought pie crust
- 1 egg for egg wash
- 3 tbsp sugar (for sprinkle)
- 1 tsp freshly grated ginger
Ingredients for Almond Cream
- 1 cup almond flour
- 1 egg
- 4 tbsp butter room temprature
- 1/4 cup powdered sugar
- 1/2 tsp almond extract
Instructions
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- In a bowl toss to combine rhubarb with 2 tbsp sugar and fresh ginger.
- Add all of the ingredients for the almond cream to a bowl and mix well with a fork. It will resemble a thick batter.
- Roll the pie crust out onto the prepared baking sheet.
- Spread the almond cream onto the pie crust using a spatula. Leave a 1” border of dough free.
- Arrange the rhubarb onto the almond cream.
- Fold the 1” board of pie dough over onto the rhubarb to form a crust.
- Brush the crust with egg wash and sprinkle with the rest of the sugar.
- Bake the galette for 40 minutes. Allow the galette to cool completely before serving.
Video
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