Vegan Rhubarb Galette with Buttermilk Cornmeal Crust

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.

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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. 

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This recipe is…

  • Sweet…but with the perfect amount of tartness
  • Easy 
  • Simple 
  • 100% vegan 
  • Delicious! 

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Vegan Rhubarb Galette with Buttermilk Cornmeal Crust
Prep Time
15 mins
Cook Time
20 mins
Refrigeration
1 hr
 

A sweet and tart rhubarb filling wrapped in a soft, buttery buttermilk cornmeal crust. 

Course: Dessert
Keyword: buttermilk cornmeal crust, easy vegan dinner recipe, rhubarb galette
Servings: 1 8-inch galette
Author: Taavi Moore
Ingredients
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
Rhubarb Filling
  • 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
Instructions
  1. 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).

  2. While dough is chilling, prepare the filling. In a shallow baking dish, toss the rhubarb with the rest of the ingredients until fully coated.

  3. 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.

  4. Preheat oven to 425 degrees. Bake galette for 18-20 min. until crust is golden brown. Serve immediately with ice cream or whipped cream.

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