Rustic Rhubarb Mascarpone Galette – Easier than Pie!

You have to try this rhubarb mascarpone galette. Not only will you love the flavour, but you’ll love how easy it is to make. No fancy crimping, no blind baking, just a beautiful, flaky crust surrounding a delicious filling of rhubarb and creamy mascarpone.

rhubarb mascarpone galette
Rhubarb and mascarpone galette. The sweet creamy base is an ideal complement to the orange rhubarb filling and the sweet, flaky pastry is perfectly imperfect!

Also Read: Honey Orange Ricotta DipFruity Labneh Cheesecake, 7 Rhubarb Brunch Recipes

Galettes are one of my favourite ways to enjoy prairie fruit. Their easy to make and taste amazing. Adding a layer of mascarpone between the fruit and the pastry has taken my galette game to the next level! It is sooo good! Not only does the sweet creamy filling complement the fruit filling nicely, but it also prevents the pastry from getting soggy from the fruit juices. Win win!

rhubarb mascarpone galette in cast ironn cast
Another galette tip – make it in a cast iron skillet. The walls will support your galette and the heat from the cast iron will bake your crust beautifully.

My mom sprinkles many of her desserts with powdered sugar – I learned from the best!

galette with missing piece
Galettes are a rustic version of pie. Same great flaky pastry, without the fuss of crimping.

If you’re in Winnipeg, look for Chaeban Artisan Mascarpone at various retailers in Winnipeg. It is has a velvety thick consistency with a creamy, slightly sweet flavour. It’s a perfect filling for rhubarb galette. If you need more ways to use your mascarpone, keep reading after the recipe.


rhubarb mascarpone galette
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5 from 5 votes

Rhubarb Mascarpone Galette

This rhubarb mascarpone galette is the perfect way to celebrate spring. The creamy, slightly sweet mascarpone filling goes perfectly with the tart rhubarb and the flaky pastry crust holds it together beautifully without any fuss.
Prep : 20 mins
Cook : 45 mins
Servings: 8 pieces


Pastry Crust

  • 1 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 1/2 Tbsp granulated sugar
  • 1/4 cup cold butter, cut in pieces
  • 1/4 cup cold shortening, cut in pieces
  • 1/2 Tbsp vinegar
  • 5-7 Tbsp ice cold water

Rhubarb Filling

  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp orange zest
  • 1/2 tsp cinnamon (optional)
  • 3 cups chopped fresh rhubarb (5-8 stalks)

Mascarpone Filling

  • 1/2 cup mascarpone
  • 1/4 cup sugar
  • 1 Tbsp orange zest

Finishing Touch

  • 1 Tbsp milk or cream
  • 1/2 Tbsp granulated sugar
  • 1 Tbsp icing sugar (optional)



  • In large bowl, mix flour salt and sugar.
  • Cut in butter and shortening to form pea sized crumbles.
  • Mix vinegar and ice water. Add 5 Tbsp of vinegar water to flour. Using a fork mix in until ingredients come together.
  • Turn out onto lightly floured surface. Gently knead and squish loose bits of dough together. If needed, add one tablespoon of water at a time. Shape dough into a flat, round disc. Wrap in plastic wrap and refrigerate for one hour.

Rhubarb Filling

  • In large bowl, mix cornstarch and sugar. Add orange zest and cinnamon if using.
  • Add rhubarb pieces and toss well to evenly coat pieces with cornstarch and sugar. Set aside.

Mascarpone Filling

  • In small bowl, mix mascarpone, sugar and orange zest. Set aside.

Assembly & Baking

  • Preheat oven to 375°F (190°C).
  • Roll pastry out on floured surface to form a 12" circle about 1/4" thick. As long as the thickness is relatively even, don't worry too much about a perfect circle with perfect edges - we're going for a rustic look!
  • Transfer pastry onto a large rimmed baking sheet (the rim will contain any potential leaks). OR you could place pastry in a 10 inch cast iron skillet to help keep a round shape.
  • Spread mascarpone filling on pastry leaving a 2 inch border.
    mascarpone on pastry
  • Top mascarpone with all of the rhubarb and most of the juices (if there's too much juice, leave some behind).
    rhubarb on mascarpone
  • Fold dough over the rhubarb all the way around. You'll have to fold the dough on top of itself about 8-10 times as you work around the circle. Pinch together to hold in place.
    folding pastry over rhubarb
  • To get a nice golden crust, brush pastry with milk or cream and sprinkle with sugar. (I used 1% milk, you'll get a glossier finish with higher fat content).
  • Bake for 40 to 50 minutes until crust is golden and filling is visibly bubbling.
  • Remove from oven and let cool on wire rack for 15 minutes. Remove galette from baking sheet and continue to cool on wire rack. By letting it cool completely, the filling will set and won't run all over.
  • Store any leftovers in the fridge.


If you find rhubarb too tart, try mixing it with strawberries, saskatoons, peaches, blueberries, apples, etc.
I have not tested this recipe with frozen rhubarb. I would recommend using 2 Tbsp of cornstarch and using the rhubarb while still frozen. Baking time will likely be a little longer as well.
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Course: Dessert
Cuisine: American
Keyword: galette, pie, rhubarb
Brushing the pastry with a little milk or cream and sprinkling with sugar helps give a sweet golden finish. For a glossier finish use cream or melt a little butter into low fat milk.


Imagine if whipping cream were naturally thickened so you could spread it on your morning bagel or toast. That’s mascarpone!!

chaeban mascarpone on spoon
Mascarpone is luxuriously thick and creamy. This ivory smooth, spreadable cheese has a mild flavour that adds a rich creamy touch to sweet and savoury dishes.

Mascarpone is made by gently heating milk and cream and adding acid to thicken it. After straining the result is a smooth, thick spread that tastes milky, creamy and slightly sweet. It’s ideal for replacing whipping cream in sweet or savoury dishes, for use in baking or casseroles or for using as a spread for toast right out of the tub.

You’ll find different types of mascarpone in the grocery store, read the labels carefully to get what you love best. Some mascarpone can have up to 75% milk fat! Chaeban Artisan Mascarpone has 58% moisture and 30% milk fat. Two tablespoons (30g) will get you 100 calories, 9 g fat, 2 g carbs, 2 g protein, 75 mg calcium and 125 mg sodium.

How Does Mascarpone Compare to Cream Cheese

Mascarpone and cream cheese are sometimes substituted for each other, but there are some differences. Simply put, mascarpone is the luxury version – it is the Ferrari of soft cheeses while cream cheese is the American Chevy. They both get the job done, but mascarpone is smoother and more refined.

Cream cheese has a tangier, saltier flavour and is thicker/stiffer than mascarpone. Many commercial cream cheeses include gums to thicken it and give it that firm, yet spreadable texture.

Mascarpone is softer and tastes creamier and slightly sweet compared to cream cheese.

Another close cousin of mascarpone is English clotted cream or French crème fraîche – also much more luxurious than American cream cheese.

mascarpone on toast with fruit
Smooth, spreadable and slightly sweet, use mascarpone right out of the tub to spread on toast – top with jam, honey or fresh fruit.


Mascarpone, once opened, should be used fairly quickly.

chaeban mascarpone container
Once opened, use mascarpone within 5-7 days.

Unopened Mascarpone: Check the best before date set by the cheesemaker. It will usually be about 2 weeks from date of purchase assuming it’s unopened and stored in the fridge.

Opened Mascarpone: Once opened, keep mascarpone tightly covered, in the fridge for 5-7 days.

If there is any mold or if the aroma or color is off, discard the entire package.

Freeze Mascarpone: Freeze mascarpone to extend the shelf life even further. Place in airtight container or freezer bag and use within 3 months. It may separate when thawed, but will work in baked dishes like this galette.

16 Other Ways to Use Mascarpone

Having a tub of mascarpone is like having cream in your fridge. There are endless ways you can use a little bit here and there in sweet or savoury dishes where a rich creamy element is needed. It even works in high heat dishes without curdling.  Here are some of the ways I enjoy using Chaeban Artisan Mascarpone.

  • add to creamy salad dressing for a thick creamy texture
  • mix with or use in place of whipped cream for fruit or cakes
  • mix with yogurt to mellow out the tang of plain yogurt
  • add to soups instead of cream
  • use instead of sour cream as the finishing dollop on soup like borscht
  • add to curries instead of coconut milk or yogurt
  • add to pasta for an instant thick and creamy sauce
  • mix in to scrambled eggs for the best scrambled eggs ever!
  • use in place of sour cream or yogurt in muffins or loaves
  • use it as a white pizza sauce
  • use as a condiment or topping for roast veggies or perogies
  • add to smoothies
  • replace some of the cheese in casseroles
  • replace some of the milk in bread pudding or breakfast bakes
  • mix with fruit puree and make creamsicles
  • add to mashed potatoes instead of butter and milk
asparagus mascarpone tart
Aspargus puff pastry tart.
creamy pasta with mascarpone
Asparagus walnut and chive pasta with creamy mascarpone.
Classic tiramisu

That’s just for starters! Do you have more ideas for using mascarpone? Comment below or share a photo of your recipe with me and Chaeban on Instagram. Tag @getgettys and @chaebanartisan.

This recipe was written in paid partnership with Chaeban Artisan. As always, opinions are my own and a sincere reflection of life in my home.

Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas.  She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.

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