Anyone else out there hosting Easter this year? We host every year, and while it’s always a lot of fun, it’s also a bit of work, too. Right now I seem to have gotten behind on my to-do list, so I’m hoping that today I’ll be able to catch up. In the meantime, I’m leaving you with this recipe for a rustic rhubarb galette. If you have frozen pie crust on hand, it’s easy to throw together – and of course, no pie dish required! While you may not have a stash of rhubarb in your freezer like I do since I’m a little obsessed with it, I have seen some beginning to appear at the grocery store, and of course you can always get it from the frozen section as well. Enjoy, and have a happy Tuesday…and I’ll be back later this week with another great Easter recipe!
- 1 pie crust
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2/3 cup flour
- 1/3 tsp ginger
- 1/4 tsp cardamom
- 6 cups rhubarb, sliced
- 1 Tbsp butter
Preheat the oven to 425 degrees and line a cookie sheet with parchment paper. Roll out the pie crust to form a 13″ crust, and then place it on the prepared sheet.
In a large bowl, mix together the sugars, flour, and ginger. Add in the rhubarb and toss until well-coated. Mound the filling in the center of the crust, leaving 2-3″ edge. Cut the butter into small pieces and sprinkle over the top of the filling. Fold the pastry over the filling. Sprinkle some extra granulated sugar over the top, if desired.
Bake 30-35 minutes or until the crust is light golden brown. If the crust begins to brown too much, cover with aluminum foil during the last 10 minutes of baking. Serve warm with whipped cream, if desired.