Perfect Rhubarb Rose Water Galette Recipe with Easy Cardamom Cream
A rustic galette featuring tart rhubarb infused with floral rose water and served with a silky, spiced cardamom cream. This recipe balances tangy and floral flavors with a flaky buttery crust, perfect for spring and summer treats.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¼ cup (50g) granulated sugar (for crust)
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- 3 cups (450g) fresh rhubarb, sliced into ½-inch pieces
- ¾ cup (150g) granulated sugar (for filling)
- 1 tablespoon rose water
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon ground cardamom
- 1 teaspoon rose water (optional, for cream)
- Optional garnishes: fresh rose petals, powdered sugar
Instructions
- Make the Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with some pea-sized pieces. Add ice water one tablespoon at a time, stirring gently until dough just comes together. Wrap dough in plastic wrap and chill for at least 30 minutes.
- Prepare the Filling: Toss sliced rhubarb with sugar, rose water, cornstarch, and vanilla extract until evenly coated. Set aside to macerate.
- Roll Out the Dough: Lightly flour a surface and roll dough into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
- Assemble the Galette: Spoon rhubarb filling onto center of dough, leaving a 2-inch border. Fold edges over filling in pleats. Brush crust with beaten egg or milk for golden finish.
- Bake: Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too fast.
- Make the Cardamom Cream: Whip heavy cream, powdered sugar, cardamom, and rose water in a chilled bowl until soft peaks form. Adjust sweetness and spice to taste.
- Serve: Let galette cool 15 minutes before slicing. Serve with dollops of cardamom cream and garnish with rose petals or powdered sugar.
Notes
Keep butter and water ice cold to prevent greasy dough. Don’t overwork dough to keep crust tender and flaky. Use cornstarch in filling to prevent soggy crust. If crust edges brown too quickly, cover with foil. Chill bowls before whipping cream for best volume. For gluten-free crust, substitute almond flour and increase butter slightly. Rose water is key for signature floral flavor but can be substituted with orange blossom water or vanilla extract. Cardamom can be swapped with cinnamon or nutmeg.
Nutrition
- Serving Size: 1/8 of galette with
- Calories: 320
- Fat: 16
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: rhubarb galette, rose water dessert, cardamom cream, spring dessert, rustic tart, easy galette recipe, floral dessert, seasonal baking