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Vegan rhubarb galette

Refreshing dessert with juicy filling and crust that just melts in your mouth.
Servings 8 pieces



  • 180 g 1 ⅓ cup spelt flour
  • 60 g ½ cup almond meal
  • 20 g 2 tbsps coconut sugar
  • 60 g ⅓ cup margarine
  • 60 g ¼ cup plant-based yogurt
  • 40 ml 3 tbsps water


  • 500 g / 17 oz rhubarb
  • 30 g 3 tbsps of coconut sugar
  • 1 teaspoon orange peel
  • 1 tablespoon beetroot juice


  • 10 g 1 tbs maple syrup



  • Put flour, almond meal, coconut sugar, room temperature margarine, plant-based yoghurt and water in a bowl and mix well.
  • Cover the dough and let it rest in the fridge for at least half an hour.


  • Peel rhubarb, cut it into small pieces and place in a bowl. Add coconut sugar, orange peel and beetroot juice and mix.


  • Put cooled dough on a baking sheet and roll it out into a circle about 30 cm in diameter.
  • Put the filling in the middle of the crust, a bit from the edge and fold the edges over the filling. Coat the edge with maple syrup.
  • Bake for 20 minutes at 180 ° C.
  • Once it is baked, sprinkle it with erythritol or powdered sugar if desired.