Gluten Free Rhubarb and Custard Galette

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Gluten Free Rhubarb and Custard Galette

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.

Prep Time15

Cook Time35

Total Time50

Course: Dessert, Tea Time

Cuisine: Dairy Free, French, Gluten Free, Vegan

Keyword: Custard, Dairy Free, Egg Free, Galette, Gluten Free, Harvest, Rhubarb, Seasonal Fruit, Traditional, Vegan

Servings: servings

Calories: 285kcal

Author: Glutarama

Equipment

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