- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons (or more) ice water
- 1 pound trimmed rhubarb, cut into 2-inch-long 1/4-inch-thick matchstick-size strips
- 1/4 cup plus 5 tablespoons sugar, divided
- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk, beaten to blend
- 1 8-ounce container crème fraîche
- Whisk flour, sugar, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse crumbs. Add 2 tablespoons ice water; stir until dough clumps together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let dough soften 10 minutes at room temperature before rolling out.
- Combine rhubarb and 1/4 cup sugar in medium bowl; let stand at least 30 minutes and up to 1 hour. Position rack in center of oven and preheat to 350°F. Place large sheet of parchment on work surface; sprinkle parchment with flour. Roll out dough on parchment to 12-inch round. Transfer dough on parchment to large baking sheet. Starting in center of dough round, arrange rhubarb strips in concentric circles and slightly overlapping atop dough, leaving 1-inch plain border at edge. Gently fold dough border up over outer edge of rhubarb topping, folding and crimping dough to create decorative edge. Sprinkle 2 tablespoons sugar over rhubarb. Dot rhubarb with butter. Brush dough edges with beaten egg. Sprinkle edges with 1 tablespoon sugar.
- Bake galette until rhubarb is tender and juices are bubbling, about 1 hour. Cool galette at least 30 minutes.
- Mix crème fraîche and 2 tablespoons sugar in small bowl. Cut galette into wedges. Serve warm or at room temperature with sweetened crème fraîche.
- Available at most supermarkets and at specialty foods stores.