Rhubarb Season isn’t short, so run to the farmers market as soon as you can and grab a couple pounds of fresh, ripe rhubarb. Often times people can be scared cooking/baking with rhubarb, as it’s a foreign vegetable -yes it’s a vegetable -to most. On my blog you’ll find a few delicious rhubarb recipes, as well as this one which I think has to be my favorite.
A sweet, tart rhubarb filling wrapped in a soft, buttery buttermilk cornmeal crust. The bits of fine cornmeal add a nice crunch which pairs beautifully with the buttery undertones. I’ll stop making you drool now, and get on with the recipe.
Galettes are a lot easier than you think. Simply, toss some fruit with sugar and an acid. Wrap it in a pie dough in whichever way you’d like…rustic is better! Sprinkle with a bit of sugar and voila…your sweet tooth is cured.
This recipe is…
- Sweet…but with the perfect amount of tartness
- 100% vegan
Vegan Rhubarb Galette with Buttermilk Cornmeal Crust
A sweet and tart rhubarb filling wrapped in a soft, buttery buttermilk cornmeal crust.
Buttermilk Cornmeal Crust
- 1 ¼ cup unbleached, all-purpose flour
- ¼ cup cornmeal
- ¼ tsp salt
- 2 tbsp sugar
- ½ cup vegan butter, cold, cut into small cubes (8 tbsp)
- ¼ cup non-dairy milk, cold
- 1 tsp lemon juice
- 8 oz rhubarb, cut into 3x¼" strips
- 1/2 tsp lemon zest
- 1/2 tsp orange zest
- 2 tbsp lemon juice
- 6 tbsp sugar
- 1 tbsp corn starch
Combine milk and lemon juice in a liquid measuring cup, set aside. In a large bowl, whisk together the flour, cornmeal, sugar and salt. Cut in butter using a pastry cutter, fork, or hands. Add "buttermilk" to flour mixture. Combine with your hands until a soft dough forms. Refrigerate for 1 hr (or up to 3 days).
While dough is chilling, prepare the filling. In a shallow baking dish, toss the rhubarb with the rest of the ingredients until fully coated.
Lay a piece of parchment paper down on a flat surface. Place dough in center and lay another piece of parchment on top. Roll out dough to an 8-inch circle. Place rhubarb peices down side-by-side in 2 layers (opposite directions, reference photos). Fold over the edges of the dough to secure the filling. Brush edges with non-dairy milk and sprinkle over sugar.
Preheat oven to 425 degrees. Bake galette for 18-20 min. until crust is golden brown. Serve immediately with ice cream or whipped cream.