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Home » Dairy Free Recipes » Gluten Free Rhubarb and Custard Galette

Gluten Free Rhubarb and Custard Galette

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Gluten Free Rhubarb and Custard Galette

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Although this is a recipe for Gluten Free Rhubarb and Custard Galette you can easily swap the rhubarb for another fruit such as tinned peaches, keep reading for more filling inspiration. Never the prettiest of bakes but what it lacks in looks it makes up for in taste. If you are super lucky to have your own rhubarb plant or know someone who supplies you with loads of the stuff, this is a great recipe to have in your arsenal for fresh and frozen rhubarb.

Gluten Free Rhubarb and Custard Galette

Skip to the good bit

  • Is rhubarb a fruit of vegetable?
  • When is rhubarb ready to harvest in the UK?
  • How do you make a Rhubarb and Custard Galette?
  • Can I use tinned rhubarb for this Galette?
  • Can I use ready made custard?
  • What other fruits can I use in a Galette?
  • Equipment you will need
  • Ingredients you will need
  • Great toppings for this Rhubarb and Custard Galette
  • Other Fruity Recipes you might like to try
  • Gluten Free Rhubarb and Custard Galette Recipe

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Is rhubarb a fruit of vegetable?

Rhubarb is a vegetable by definition. It does flower, but the flowers are tiny and need to be removed for the plant to continue to grow abundantly.

Apparently, Rhubarb was legally termed a fruit in New York in 1947 as it is most commonly used as a fruit in puddings. This was a bonus for producers, as fruit is taxed less in the US. Not sure if the same rules apply here in the UK but I’m happy to call it a veggie with benefits!

There are two main ways to grow rhubarb, the first image below is more recognisable as open air naturally grown crop. The second photo is forced rhubarb which is characteristically richly pink in colour with smaller leaves.

The latter type of rhubarb is harvested by candlelight which I think is terribly romantic and shows the care put into this rare treat originating in Yorkshire, UK.

After initial exposure to the frost, the Rhubarb is lifted from the ground and placed into forcing sheds. Once in the darkened sheds, heat is applied causing the rhubarb to grow quickly in search of light.

Yorkshire Forced Rhubarb – Slow Food in the UK
Rhubarb cut into chunks
Forced Rhubarb

When is rhubarb ready to harvest in the UK?

I am one of those people who thought that there was a certain point in the summer when you had to stop harvesting due to the rhubarb becoming toxic. Apparently, this is not the case for the stems that we eat, rather more the leaves (which are inedible anyway).

The official line for harvesting by the Royal Horticultural Society (RHS) is thus;

You can start harvesting early cultivars from March or April, and maincrop cultivars from late April or May. You can then continue picking new stems throughout the summer, as required. The last harvest is usually in late summer, around July or August, although growth may have stopped before this if the weather is very hot.

Grow your own rhubarb – rhs
Gluten Free Rhubarb and Custard Galette

What is a Galette?

The answer to this question is a bit more convoluted, however, as usual I’ll reel it in to make things simple. Galette comes from the Norman word Gale or ‘flat cake’ in a round-about way. So we now understand why this is a flat bake.

It gets a little more complicated when you see variations of galette, some sweet, some savoury, some frankly looking like a crepe or pancake.

The answer is in the region the recipe originates from in France. The galette I have recreated here is based on the free from pie-like dessert that seems to be generic across all regions but fillings tend to vary. This style of galette lends itself to having both sweet and savoury fillings.

Another type of galette comes from Bretton and is the pancake or crepe style I mentioned above. Specifically, this galette is made with buckwheat, a naturally gluten free flour rich in fibre (to be Coeliac safe it needs to be certified GF and made/packaged in a gluten free environment).

How do you make a Rhubarb and Custard Galette?

I begin by making the custard, this gives it a chance to cool to room temperature. Now make the Galette dough and pop into the fridge to chill for a bit.

Next add the sugar to the chopped rhubarb and steam in the microwave with a plate over the bowl. No need to add water, there’s plenty in the stems already. Set aside to cool a little.

Now you can roll out your Galette dough (directly onto a sheet of baking paper) to the size of a large plate and begin to add the custard and rhubarb layers.

Once you have added the custard and rhubarb, fold the sides of the Galette in using the baking paper to help you. No need to be neat and tidy, go wildly free-form.

Liberally brush with warmed apricot jam and bake in a preheated oven.

How to make a gluten free Rhubarb and Custard Galette
How to make a gluten free Rhubarb and Custard Galette
How to make a gluten free Rhubarb and Custard Galette
How to make a gluten free Rhubarb and Custard Galette

Can I use tinned rhubarb for this Galette?

Yes you absolutely can use canned rhubarb to bake with. There are a couple of cons if using the tinned version. The first is that the texture is very different, almost slimy so this may put you off using it. The second (and more significant con for me) is that the tinned version can be a rather unappealing green/grey colour. As you can see from my photos, the fresh rhubarb, particularly forced rhubarb, is a beautiful blush colour.

If using tinned rhubarb there is no need to stew or chop, just open the tin and use straight away according to the recipe. For that reason this is an excellent option if you want rhubarb puddings and desserts on the spur of the moment.

Can I use ready made custard?

Absolutely, you can use ready made custard. Be sure to use a dairy free custard if this is necessary. I recommend Alpro or Jude’s plant based custards (latter version does have gluten free OATS in it).

Gluten Free Rhubarb and Custard Galette

What other fruits can I use in a Galette?

What other fruits can you use to make this gluten free galette? The possibilities are endless. What’s your favourite fruit and how much do you love custard?

The rule of thumb is that the fruit needs to be soft or will become soft on baking. That’s it really. Here are some flavour combinations to get your teeth sunk into;

  • apple and cinnamon
  • blackberry and apple
  • peach and apricot
  • rhubarb and apple with ginger
  • pear and chocolate
  • banana and chocolate

And that’s just off the top of my head, seriously there are no limits. Tell you what, if you try one of the suggestions above or make up you own flavour combination then please do come back and let me know what you used, I’d love to hear about it.

I’m become a bit of a Galette groupie so here are some more ideas for you to try out next time.

Gluten Free Apricot and Almond Galette
A deliciously simple recipe, perfect for when apricots are in season. Can be made with all variety of soft fruits too. Both gluten free and dairy free plus no egg so this is vegan too. Never the prettiest of bakes but what it lacks in looks it makes up for in taste.
Check out this recipe
Gluten Free Apricot and Almond Galette by Glutarama
Gluten Free Mirabelle Plum Galette
A deliciously simple recipe, perfect for a Mirabelle harvest. Can be made with all variety of soft fruits too. Both gluten free and dairy free plus no egg so this is vegan too. Never the prettiest of bakes but what it lacks in looks it makes up for in taste.
Check out this recipe

Equipment you will need

  • Kitchen Scales
  • mixing bowl
  • pastry blender
  • set of measuring spoons
  • baking paper
  • slide off baking tray
  • cooling rack
  • silicone spatula
  • silicone pastry brush
  • rolling pin

Ingredients you will need

For the galette dough

  • gluten free plain flour
  • butter or butter alternative (I use Flora plant butter)
  • caster sugar
  • water iced water or as cold as you can make it

For the custard filling

  • Birds custard powder [see notes for alternatives]
  • caster sugar
  • dairy free milk or normal milk

For the rhubarb filling

  • rhubarb chopped
  • caster sugar

For the glaze

  • apricot jam or another pale jam
Gluten Free Rhubarb and Custard Galette

Great toppings for this Rhubarb and Custard Galette

Fancy something a bit special to accompany this Mirabelle Galette? Well then why not try making your very own clotted cream, this clotted cream is dairy free and vegan but you’d never know. For other serving suggestions keep scrolling to see my range of custards and ice creams.

Homemade Vegan Clotted Cream
Make your own homemade thick clotted cream but dairy free and vegan. A simple recipe to make 125ml of imitation clotted cream with a tell-tale thick crust on top. Perfect for scones for a cream tea or to accompany puddings and desserts
Check out this recipe
Vegan Clotted Cream - spread on two gluten free scones (Devon and Cornwall style)
Homemade Vegan Custard Recipe
A quick guide to making dairy free, egg free vanilla custard using just three ingredients to make a vegan custard powder. Simply add your favourite dairy free alternative milk and you're ready to enjoy with a delicious gluten free and vegan pudding (Self Saucing Chocolate Pudding used as serving suggestion) This recipe makes enough custard for two people.
Check out this recipe
Gluten Free Self Saucing Chocolate Pudding by Glutarama
Quick and Easy Dairy Free Custard
A quick guide to making dairy free vanilla custard using safe instant custard powders. There is also guidance on how to make your very own instant custard powder for the store cupboard.
Check out this recipe
Dairy Free and Vegan Custard - Glutarama
Homemade Dairy Free Blackberry and Gin Ice Cream
This simple, no churn Blackberry and Gin Ice Cream is a creamy rich ice cream, the perfect end to a heavy meal or accompaniment to a chocolate dessert even to add a flash of colour. Made gluten free, dairy free and vegan, you will have to make two batches if you plan to share!
Check out this recipe
Blackberry and Gin Ice Cream no churn Recipe

Other Fruity Recipes you might like to try

Simple Gluten Free Spiced Peach Tarte Tatin

Deliciously Easy Gluten Free Peach Cobbler

Simple Dairy Free Gooseberry Fool Crumble

Gluten Free Rhubarb Fool Dessert

Gluten Free Gooseberry Crumble

No Bake Dairy Free Raspberry Cheesecake

Gluten Free Apple and Blackberry Crumble

Gluten Free Rhubarb and Custard Galette Recipe

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Gluten Free Rhubarb and Custard Galette

Gluten Free Rhubarb and Custard Galette

Glutarama
A deliciously simple recipe, perfect for a bumper rhubarb harvest and what better ingredient to add to the filling than custard! Both gluten free and dairy free plus no egg so this is vegan too. Never the prettiest of bakes but what it lacks in looks it makes up for in taste.
No ratings yet
Print Recipe Pin Recipe
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dessert, Tea Time
Cuisine Dairy Free, French, Gluten Free, Vegan
Servings 8 servings
Calories 285 kcal

Equipment

  • Kitchen Scales
  • mixing bowl
  • pastry blender
  • set of measuring spoons
  • baking paper
  • slide off baking tray
  • cooling rack
  • silicone spatula
  • silicone pastry brush
  • rolling pin

Ingredients
  

For the galette dough

  • 250 g gluten free plain flour
  • 100 g butter or butter alternative (I use Flora plant butter)
  • 50 g caster sugar
  • 5 tbsp water iced water or as cold as you can make it

For the custard filling

  • 20 g Birds custard powder [see notes for alternatives]
  • 40 g caster sugar
  • 150 ml dairy free milk or normal milk

For the rhubarb filling

  • 200 g rhubarb chopped
  • 50 g caster sugar

For the glaze

  • 2 tbsp apricot jam or another pale jam

Instructions
 

To make the galette dough

  • In a large mixing bowl measure the flour, sugar and butter. Using your fingertips or a pastry blender (I use the latter as hands can be too hot), break the butter down into the flour and sugar to make breadcrumbs.
  • Add the iced water one tablespoon at a time to the crumble mixture. After each addition use a rounded knife (like a butter knife) to cut through the crumble in a figure of eight. This motion brings the crumble together gradually as you keep adding the water.
  • TOP TIP: you are not looking to blend this galette dough as you would pastry. Ideally you want it to be flecked with little lumps of butter.
  • Once the dough has come together and is speckled with butter, gently roll into a ball and pop into the fridge to chill while you prepare your fruit.

To prepare the custard filling

  • Add the custard powder and sugar to a small jug, mix with a little of the 'milk' and mix to a paste.
  • Top up with the remaining 'milk' and mix thoroughly to combine.
  • Pop into the microwave for 1 minute, remove and stir well as it continues to thicken. Set aside to cool.
    NOTE: this will be a very thick custard.

To prepare the rhubarb

  • Add the chopped rhubarb and sugar to a bowl and pop into the microwave with a plate over it to quickly steam the stems.
    [see notes for the tinned rhubarb version and hob stewed version]

To make the galette

  • Preheat the oven to 200°C | 180°C fan | 400°F | Gas 5
  • Remove the chilled dough from the fridge and place on a lightly dusted large sheet of baking paper. Roll out into a dinner plate sized circle. No need to worry about the circle being perfect.
  • TOP TIP: keep the rolling pin well floured. The little speckles of butter may stick to the pin otherwise.
  • Once the dough is rolled out and slid onto a baking tray, add the custard first then the prepared rhubarb to the centre of the dough with a decent margin, ideally you need to leave 1.5-2 inches of dough around the edges.
  • Now you can fold the edge of the dough in towards the middle of the galette. the ends won't meet and you will be left with a hole in the top of the galette exposing the rhubarb-filled centre.
  • For a finishing touch I brush the tops of the galette liberally with apricot jam to ensure it turns a beautiful golden colour when baking.
  • Pop into the oven for 35mins until golden brown.
  • Once cooked remove from the oven and serve immediately with cream, even more custard, ice cream or cool and eat at room temperature with cream.

Notes

Alternative Custard Version
As Birds is a may contain for dairy, you may wish to use a ready made plant based custard, there are also other powdered custards on the market if you wish to use these (wholefoods do one).
 
Tinned Rhubarb Version
Simply add the sugar to a tin/can of rhubarb and add this to the galette.
 
Hob-Stewed Rhubarb Version
Add the chopped rhubarb to a lidded saucepan as well as the sugar and place on the lid. Heat on a medium heat for 4-5mins to soften the rhubarb then pour into a bowl to cool. before building your galette.

Nutrition

Nutrition Facts
Gluten Free Rhubarb and Custard Galette
Amount per Serving
Calories
285
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
35
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
33
mg
11
%
Sodium
 
100
mg
4
%
Potassium
 
119
mg
3
%
Carbohydrates
 
45
g
15
%
Fiber
 
3
g
12
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
427
IU
9
%
Vitamin C
 
4
mg
5
%
Calcium
 
76
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Custard, Dairy Free, Egg Free, Galette, Gluten Free, Harvest, Rhubarb, Seasonal Fruit, Traditional, Vegan
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x
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Gluten Free Rhubarb and Custard Galette

*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.

For full transparency, in 2020 I made my first £25, and in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). Recently I got paid a whopping £27.10 for 2023.

So to date I have made £78.58 since I first started the scheme in 2017. It won’t pay the bills, that’s for sure but it does help to pay for ingredients or little treats to cheer me up!


19/07/2023 · 2 Comments

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Comments

  1. Alene says

    21/07/2023 at 9:22 pm

    Congratulations on your book! Where I live in the U.S., we are done with rhubarb, unfortunately. I’m going to try strawberries.

    Reply
    • Glutarama says

      22/07/2023 at 9:55 am

      Oh wow, I had no idea US rhubarb had such an early season, so interesting. Strawberries are actually the next fruit I had planned to use, I imagine they’ll be super sweet and delicious in this Galette. Also, thank you so much for the love regarding my book, so pleased it’s finally out now! xxx

      Reply

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary requirements. With over 15 years experience of cooking gluten free from scratch. Please note: whilst we are not a vegan family, many of my bakes are vegan or have a vegan alternative as I cannot tolerate dairy or eggs. Welcome to my site you lovely person, now learn how to make anything gluten free with me!

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