A little sweet, a little tang, a whole lot of flavor! Rustic Strawberry Rhubarb Custard Galette is an open faced version of our springtime favorite pie. Amaretto flavor in the custard filling as well as in the egg wash for the crust. This has become a new favorite in the Grumpy house!
Finally, after living in this area for almost 7 years now, I have my own rhubarb plants. Now if only they don’t drown with all this rain we are getting! Four years ago we bought bulbs. Grumpy never planted planted them. A year later, he plants the bulbs. They do nothing. Then two years ago we bought the actual plants and he put them in the ground. Then he used weed killer in that same spot. It killed the rhubarb and I cried. Yes. I literally was that unhappy.
Last year we bought more plants to transplant. Grumpy was
threatened warned that he was only allowed to put manure in that spot. If he tried to use weed killer again, it was grounds for divorce! Either I scared him, or he just plain learned his lesson because this year, I have my own rhubarb. I do not have to buy it this year. And I’m so happy. EVER so happy!
This is my very first recipe for this year with my very own rhubarb. I have a few other ideas of how to use it, but the next dessert recipe I make will be the Rhubarb Custard Bars. Probably my favorite rhubarb recipe ever. If you haven’t tried that recipe, then you really need to!
I decided that I wanted to make a galette because I don’t care to have so much pie crust. Give me lot of filling and a little crust any day of the week. I love a custard like filling (hence why I love the Rhubarb Custard Bars so much) and I love almond. So, I made the filling a custard filling by adding an egg to my fruit mixture and added my favorite almond flavor by adding amaretto in the filling and adding a splash to the egg wash that I brushed over the crust before baking.
I used about 3 cups of diced rhubarb and 2 cups of diced strawberries. Most of the time, I leave the strawberries out of my pie, but this time I wanted something a little different. It was perfect. 🙂
Fair warning, the filling does leak some, so be sure to have a pan beneath the galette to catch any of the drippings that may run off into the oven. However, because it was a custard filling, most of it just baked around the galette. I scraped it off and tossed it out. I feel no matter what, when you use fresh fruit, you have a chance of liquid leakage, but hey, isn’t that part of what makes it “rustic”?
This is also excellent served up with a scoop of your favorite vanilla ice cream or whipped topping!
- 1 8-inch pie round
- 3 cups rhubarb, washed and diced.
- 2 cups strawberries, washed and diced
- 1/2 cup sugar substitute blend (such as Truvia Sugar Blend) OR 1 cup granulated sugar
- 1 egg, beaten
- 2 tablespoons cornstarch
- 1 tablespoon amaretto OR 1 teaspoon almond flavored extract
- 1 teaspoon salt
- 1/2 teaspoon dried orange peel OR 1 teaspoon fresh grated orange zest
- 1 egg
- 1 teaspoon amaretto
- Preheat oven to 375 degrees.
- Roll pie crust out and place on parchment lined cookie sheet with an edge (to prevent spills).
- In medium sized mixing bowl, stir together fruit, sugar, egg, salt, cornstarch, and amaretto.
- Place fruit filling in center of pie crust. Dampen edges of pie crust with water, and bring up sides towards center of filling.
- Brush galette with egg wash/amaretto mixture. Sprinkle with sugar crystals.
- Bake for 45 minutes or until crust is golden brown and filling is bubbly.
- Remove from oven. Cool. Serve with ice cream or whipped topping. Store leftover pie in refridgerator.
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