Simple and delicious rustic rhubarb galettes with a flaky spelt crust for the perfect way to celebrate the start of Spring! These simple mini fruit pies are stuffed with blushing rhubarb and wrapped up in a vegan buttery crust.
I love galettes because they are essentially pies for the simple folk or like me, the lazy folk. But the best part about them? The more you mess them up, the more rustic they start to look. So basically this is a fool proof recipe that tastes just as good as a well constructed pie but with half the time.
What you will need to make these rustic vegan rhubarb galettes
- spelt flour
- vegan butter
- granulated sweetener (I used Truvia but coconut sugar will also work)
- filtered water
- rhubarb stalks
- tapioca flour or corn starch
- lemon juice
- almond milk or coconut milk for brushing
I first cut the rhubarb stalks down to about 1-1 1/2 inches and soaked them in sweetener, lemon juice and tapioca flour while I prepared the crust. Once my crust was ready, I separated the dough into 3 even balls and rolled them out between two pieces of parchment paper. Then I arrange the stalks between the crusts leaving about 1 1/2 inches of room around the edges before folding them over. I brushed the crusts with almond milk and baked for until golden brown.
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I’m a big fan of baking with fruit and with Spring just around the corner, I had to share some of my favorite fruity recipes with you!
Rustic Vegan Rhubarb Galettes
for the crust
- 2 cups spelt flour
- 1/2 cup vegan butter, cubed cold
- 1/2 cup + 2 tbsp filtered water cold
- 2 tbsp granulated sweetener I used Truvia
- 1/8 tsp salt
for the rhubarb
- 3 stalks rhubarb
- 2 tbsp granulated sweetener
- 1/2 tbsp tapioca flour or corn starch
- juice from half a lemon
- almond milk for brushing
- Preheat oven to 375 F and prepare a baking sheet with parchment paper.Wash and chop the rhubarb into 1-1/2 inch stalks. Toss stalks in sweetener, tapioca flour and lemon juice until well coated in a shallow dish.Prepare your dough by cutting together the flour, sweetener, salt and butter using a pastry cutter or a fork. Add in half of the cold water and incorporate using your hands. Add in the remaining water 1 tablespoon at a time until a dough forms. Separate the dough into 3 evenly sized balls and place them between pieces of parchment paper. Roll the dough flat until it’s roughly 1/4 inch in thickness. Arrange stalks in the center of the doughs, leaving about 1 1/2 inches around the edge. Fold the edges towards the center. Brush the edges with almond milk and place the galettes on the prepared baking sheet. Bake for 45-55 minutes or until edges are golden brown.