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Close up of mini rhubarb galettes showing the flaky golden-brown buttery shortcrust pastry and neatly arranged fruit. (Mini Rhubarb Galettes)

Mini Rhubarb Galettes: The Ultimate Guide to Rustic Pink Rhubarb Pastries

Handheld Mini Rhubarb Galettes featuring a flaky, golden-brown buttery shortcrust pastry folded around neatly arranged pink rhubarb stalks. Finished with coarse sparkling sugar and a delicate dusting of powdered sugar for the perfect seasonal treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 galettes
Course: Breakfast, Desserts
Cuisine: French-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups All-purpose flour 250g
  • 1 cup Unsalted butter 225g, chilled and cubed
  • 4-6 tbsp Ice water 60-90ml
  • 1 lb Pink rhubarb stalks 450g, cut into 2-inch segments
  • 1/2 cup Granulated sugar 100g
  • 1 tbsp Cornstarch 8g
  • 2 tbsp Coarse sparkling sugar 25g
  • 1 tsp Powdered sugar 5g, for dusting

Equipment

  • 1 Baking Sheet Lined with wrinkled brown parchment paper
  • 1 Rolling Pin
  • 1 Pastry Brush For egg wash

Method
 

Prepare the Dough
  1. Whisk flour and a pinch of salt. Cut in cold cubed butter until it resembles coarse crumbs with pea-sized chunks.
  2. Add ice water 1 tbsp at a time until dough just holds together. Wrap and chill for at least 1 hour.
Prepare Filling and Assemble
  1. Toss 2-inch rhubarb segments with granulated sugar and cornstarch until glistening.
  2. Roll dough portions into 6-inch circles. Arrange rhubarb in center, fold edges inward to create a rustic circular shape.
  3. Brush edges with egg wash, sprinkle with coarse sparkling sugar, and bake at 400°F (200°C) for 22-25 minutes until golden brown.

Notes

Keep the butter cold at all times for the flakiest results.
Arrange the rhubarb segments neatly side-by-side to match the professional visual style.