Rhubarb-almond galette from Dining In: Highly Cookable Recipes (page 285) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eileen_861138 on June 01, 2026

    Too much rhubarb, too little almond paste as written. But really like the concept and simplicity, would make again just with different proportions. Crust turned out delicious! Served with whipped mascarpone and sliced fresh strawberries.

  • Lsblackburn1 on June 13, 2023

    Ended up delicious, but I had doubts in the process! 1/4 cup almond paste was way too little to cover my crust, so I used about 2x that. 2 1/2 pounds of rhubarb seemed like too much, so I cut back some. I didn’t have any parchment paper so just baked on the sheet pan, but then I couldn’t figure out how to move it off, so it’s still there sitting with the burnt sugar. Served with ice cream, which was yummy

  • Nlynn on June 11, 2018

    Used Kenji Lopez-Alt pie crust instead (my default). Made almond paste from scratch (Food52 recipe). I held back on final sugar sprinkle but should have been more aggressive. Served with crème fraîche. Very nice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.