Rhubarb Galette with Pistachio Frangipane Recipe

I absolutely adore sharing my Rhubarb Galette with Pistachio Frangipane Recipe because it brings together the tangy brightness of rhubarb and the rich, nutty sweetness of pistachio in such an effortlessly rustic and elegant way. This galette strikes the perfect balance between tart and sweet, with a buttery, flaky crust that feels just right every time I make it. If you’re looking for a dessert that’s both unique and comfortingly familiar, this recipe is one I truly can’t recommend enough to brighten your table and warm your heart.

Why You’ll Love This Rhubarb Galette with Pistachio Frangipane Recipe

From the very first bite, I’m always captivated by how the tartness of the rhubarb dances beautifully with the creamy pistachio frangipane underneath, creating a flavor profile that’s complex yet wonderfully approachable. The pistachios bring this incredible depth of nuttiness and a hint of earthiness, while the almond extract in the frangipane adds a subtle floral note that elevates every mouthful. It’s like a perfect symphony of tastes that I’m eager to share with friends and family.

What makes this Rhubarb Galette with Pistachio Frangipane Recipe stand out to me is the balance between simplicity and sophistication. The ingredients are straightforward and accessible, yet the final result feels so impressive and special. Plus, I love how easy the preparation is — the dough comes together quickly, and the galette’s rustic shape means no stress about perfect crust edges. This is a dessert that’s just as perfect for casual weeknight dinners as it is for holiday celebrations or weekend brunch gatherings. I always find myself going back for seconds and even thirds!

Ingredients You’ll Need

A top view of several small bowls and a wooden board with different ingredients on a dark wooden surface. The bowls hold various dry and wet ingredients including light yellow butter chunks, fine white flour, coarse pink sugar, shelled pistachios, whole pistachios, small granules in a metallic bowl, and small chopped pieces of bright pink rhubarb in varying sizes placed on a wooden board in the center. The colors range from pale yellow, white, soft pink, deep green, to bright red-pink, creating a neat and organized arrangement. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this rhubarb galette are simple but thoughtfully chosen to build layers of flavor, texture, and rustic charm. Each one plays a key role — from the buttery crust to the tangy fruit and the nutty frangipane filling that ties it all together.

Fresh rhubarb: Provides a bright, tart flavor that balances the sweetness perfectly.
Unsalted pistachios: Ground finely, they give the frangipane a rich, nutty depth.
All-purpose flour: The base for a tender, flaky crust with just the right structure.
Cold unsalted butter: Cubed and worked into the flour to create a crisp, buttery texture.
Granulated sugar: Adds the essential sweetness to both the filling and crust.
Large egg: Brings richness and helps bind the dough and frangipane filling.
Salt: Enhances all the flavors without overwhelming them.
Almond extract: Infuses the pistachio frangipane with a lovely fragrant undertone.
Ice water: Keeps the dough cool while helping it come together smoothly without toughness.

Directions

Step 1: Preheat your oven to 375°F (190°C) to get it nice and hot for baking the galette with a golden crust.

Step 2: In a mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Be sure to keep the butter cold — this is key to a flaky crust.

Step 3: Gradually add ice water a tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it. Shape the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for about 30 minutes to firm up.

Step 4: While the dough chills, make the pistachio frangipane. In a food processor, pulse the pistachios until finely ground. Add the sugar, softened butter, egg, and almond extract, then pulse until you have a creamy, smooth spreadable mixture.

Step 5: Toss the chopped fresh rhubarb with some granulated sugar and let it sit while you roll out the dough. This allows the rhubarb to soften slightly and releases some of its juice, which helps balance the tartness during baking.

Step 6: On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it gently to a parchment-lined baking sheet.

Step 7: Spread the pistachio frangipane onto the center of the dough, leaving a generous 2-inch border around the edges free of filling.

Step 8: Pile the sweetened rhubarb evenly over the frangipane layer.

Step 9: Fold the edges of the dough up and over the filling, pleating the dough as needed so the galette holds its shape but the tart stays open in the center.

Step 10: If you like, brush the crust with a bit of beaten egg to give a shiny, golden finish after baking.

Step 11: Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbling slightly at the edges.

Step 12: Remove from the oven and let cool for at least 15 minutes before slicing. This rest allows the frangipane to set a bit, giving you clean, beautiful slices.

Servings and Timing

This Rhubarb Galette with Pistachio Frangipane Recipe makes approximately 8 servings, perfect for sharing with family or friends. The prep time is about 30 minutes, including dough chilling time. Baking takes another 40 to 45 minutes, so you’re looking at a total time near 1 hour and 15 minutes. Be sure to allocate an extra 15 minutes for cooling before serving to ensure the galette slices perfectly and the flavors fully meld.

How to Serve This Rhubarb Galette with Pistachio Frangipane Recipe

A slice of tart sits on a white plate with a subtle golden rim, placed on a white marbled surface. The tart has three visible layers from bottom to top: a thin, light brown crust with a crumbly texture; a smooth, glossy yellow-green filling; and a pinkish cream layer dotted with small white pieces. The top is sprinkled with fine crumbs and finely chopped green herbs or nuts, and decorated with several bright pink rose petals scattered across the surface. Light casts soft shadows around the tart and plate, emphasizing the textures and colors. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this galette, I love to keep it simple so you can really appreciate the beautiful flavors. It’s delightful served warm or at room temperature, which allows the pistachio frangipane’s creamy texture and the rhubarb’s tartness to shine. For something extra special, try warming a slice slightly in the oven or microwave before serving.

To elevate the experience, I often pair a slice with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream, which balances the tang and adds creaminess. For a bright presentation, a sprinkle of finely chopped pistachios on top adds crunch and a lovely green pop of color. A dusting of powdered sugar also brings a pretty finishing touch.

For beverages, a crisp white wine such as Riesling or Pinot Grigio is an ideal companion, highlighting the galette’s fresh fruit flavors. If you prefer something non-alcoholic, a sparkling water with a splash of fresh lemon or a fragrant herbal tea complements the nutty and fruity notes beautifully. I find this dessert shines at springtime dinners, casual gatherings, tea parties, or any moment when you want to impress without stress.

Variations

I love experimenting with this recipe by swapping out ingredients to customize it for different occasions or dietary needs. For example, if you’re not a fan of rhubarb, fresh strawberries or tart cherries also work wonderfully with the pistachio frangipane. You can boost the chocolate fans’ delight by adding a few chocolate chips to the frangipane before spreading.

If you want a gluten-free version, using a gluten-free all-purpose flour blend works well for the dough, though the texture may be slightly different. Vegan modifications are also possible by substituting the butter with plant-based alternatives and using a flax egg instead of a chicken egg in both the dough and frangipane. I’ve tried these swaps and was pleasantly surprised that the galette still had a lovely crumb and rich flavor.

Alternatively, for a crispier crust, you can blind bake the rolled dough for 10 minutes before adding the frangipane and rhubarb, then continue baking until done. Another delicious twist is adding a touch of citrus zest—like lemon or orange—to the frangipane, which brightens the flavor even more. The flexibility of this recipe always keeps me excited to try new combinations.

Storage and Reheating

Storing Leftovers

Leftover galette slices store beautifully in an airtight container in the refrigerator for up to 3 days. To keep the texture as fresh as possible, I recommend layering parchment paper between slices if stacking them and ensuring the container seals tightly to prevent moisture from softening the crust. Storing it this way allows you to enjoy the dessert over a few days without losing its charm.

Freezing

This Rhubarb Galette with Pistachio Frangipane Recipe freezes well if you want to prepare ahead. Wrap the whole galette tightly in plastic wrap, then in aluminum foil to prevent freezer burn. You can freeze it for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator, then warm it gently in the oven to refresh the crust and filling.

Reheating

To reheat, I find the best method is using an oven or toaster oven set at 325°F (160°C) for about 10-15 minutes. This warms the galette through and crisps the crust back up. Avoid microwaving if possible, as it tends to make the crust soggy and the frangipane a bit rubbery. If you do use a microwave, heat briefly and then pop the slice into a hot oven or toaster oven for a few minutes to restore some texture.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used if fresh isn’t available. Just be sure to thaw and drain any excess moisture thoroughly to prevent the crust from becoming soggy. I usually pat the rhubarb dry before tossing it with sugar to maintain the best texture.

Is it necessary to use almond extract in the frangipane?

While almond extract adds a lovely complementary flavor to the pistachio frangipane, you can omit it or substitute with a splash of vanilla extract if you prefer. The galette will still be delicious, but the almond note accentuates the nutty richness nicely in my experience.

Can I prepare the dough or frangipane ahead of time?

Absolutely! The dough can be made the day before and kept wrapped in the refrigerator. The pistachio frangipane can also be prepared in advance and refrigerated until ready to use. This can make assembly quicker and less stressful when you’re ready to bake.

How do I prevent the crust from getting soggy in the middle?

The key is to avoid overly juicy fillings. Tossing the rhubarb with sugar ahead of time pulls out excess moisture. Also, folding the dough edges carefully and not piling too much fruit helps. If you want extra assurance, you can blind bake the dough briefly before adding the filling, which I sometimes do for a crispier base.

What’s the best way to slice and serve the galette?

I recommend letting the galette cool for at least 15 minutes to allow the filling to set, then slicing with a sharp knife or pie server into 8 portions. Serving with a scoop of ice cream or a dollop of cream elevates each slice wonderfully.

Conclusion

Sharing my Rhubarb Galette with Pistachio Frangipane Recipe has been such a joy because it truly captures the magic of fresh, seasonal ingredients made simply but thoughtfully. I hope you’ll give it a try—you might find, as I have, that it becomes a favorite for its unique flavors, ease of making, and the warmth it brings to any occasion. Baking this galette feels like a little celebration every time, and I can’t wait for you to experience that too!