Rhubarb, Orange and Frangipane Galette

This rhubarb frangipane galette is a beautifully rustic plant based dessert.  With tart rhubarb, zesty orange, and a rich almond frangipane filling, all wrapped in a flaky pastry. It’s the perfect plant based pud to make the most of rhubarb season.

Galettes are wonderfully fuss-free—no need for perfect edges or intricate designs. Just roll out your pastry, layer on the filling, fold, and bake. The result? A golden, caramelized dessert with bright citrus notes and delicate sweetness. Serve it warm with a dollop of dairy-free yogurt or enjoy a slice with your afternoon coffee. Either way, it won’t last long.

It’s the kind of dessert that feels both comforting and a little bit fancy, without any of the long winded and complicated cooking instructions.

Taken from the vegetable stalk of a large perennial herb with it’s sweet pink flesh, perfect in winter puddings, you’d be mistaken for thinking rhubarb was a fruit (and you wouldn’t be the only one). It’s the perfect ingredient for steamed puddings, sweet jams, tart crumbles, and galettes!

What is forced rhubarb?

You can get hold of early ‘forced’ rhubarb from January – March in the UK. Forced rhubarb is a delicacy grown in complete darkness to produce tender, vibrantly pink stalks with a sweeter, more refined flavour. Instead of relying on sunlight, the plants are moved into warm, dark sheds, which encourages rapid growth. This traditional method, developed in Yorkshire’s “Rhubarb Triangle” in the 19th century, results in a highly prized ingredient, perfect for desserts and preserves.

What you need to make Rhubarb Galette

• ready roll shortcrust pastry

• rhubarb

• caster sugar

• cornflour

• orange

• salt

• vegan block butter

• granulated sugar

• vegan natural yogurt

• vanilla extract

• almond extract

• ground almonds

• plain flour

• baking powder

• vegan milk for glazing

Substitution and Ingredient Notes

What you need to make Rhubarb Galette

Ready roll shortcrust pastry: You can use any vegan ready roll pastry (or make your own!). I used Jus-Rol as it is accidentally vegan!

Rhubarb: The star of the show, and available from January – September. Limp rhubarb can be perked up by standing the stems upright in chilled water for about an hour. There’s also no need to peel young rhubarb, just remove any of the stringy bits. Use the pink parts as these are the sweetest!

Vegan block butter: You can use any plant based butter. I used Naturli!

Vegan natural yogurt: You can use any plant based butter. I used Alpro Plan No Sugars

Vanilla extract: Make sure you use vanilla extract rather than vanilla essence for a better flavour. I used Nielsen Massey Vanilla Extract.

Almond extract: For the frangipane you’ll need almond extract and ground almonds for that flavour. You can find this in popular supermarkets in the UK in the baking aisle.

Ground almonds: You’ll find ground almodns amongst the nuts and seeds or flours in the baking aisle of the supermarket.

Vegan milk for glazing: Use any plant-based milk you have!

How to make it

Chop your rhubarb into roughly 1.5 inch pieces. The aim is to have them all around the same size (don’t use any pieces that are very green). Next, add the rhubarb pieces to a bowl with the sugar, cornstarch, orange zest, toss to combine.

To make frangipane: In a large bowl, whisk the butter for a minute or so, until light and fluffy. Next, add in the sugar and whisk again, until it has creamed and it is lighter.

Now add in the yogurt, one tablespoon at a time, whisking in between to combine. Finally add the vanilla and almond extract and whisk again to quickly combine.

In a separate bowl, mix together the dry ingredients. Then fold the dry ingredients into the creamed butter mixture using a spatula until all combined, taking care not to over mix.

Preheat the oven to 180°C/350°F

Open and roll the pastry, place on baking tray (pre-lined, or you can use the baking paper from the pastry packet) and cut out a 12 inch circle. Roll the remaining pastry out and repeat.

Spread out the frangipane mix all over leaving about 5cm all round.

Drain the rhubarb, and with a spotted spoon spread rhubarb over top of the frangipane. You can really get creative at this part too. I simply spooned them on, but you can also arrange them in a pattern for something a bit more fun!

Fold the pastry around the edges over the rhubarb, overlapping as you go. Brush the milk over the exposed pastry, and sprinkle with demerara sugar.

Place in the preheated oven for 45 minutes, until the rhubarb in cooked and the pastry golden.

Remove and serve with your favourite plant based ice cream or cream.

Fancy more vegan dessert recipes?

• Vegan Sticky Toffee Pudding
• Decadent Vegan Chocolate Mousse
• Vegan Nutella Cheesecake
• Italian Lemon and Raspberry Olive Oil Cake
• Pan Apple Crumble

Did you make this Rhubarb Galette recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.