Rustic Nordic Rhubarb & Oatmeal Galette (15g Protein)

Published: 8/31/2026

This free-form tart features a high-protein crust made with oats and Greek yogurt. It captures the bright tartness of Nordic rhubarb while providing a far superior protein-to-sugar ratio than traditional pies.

Ingredients (6 servings)

• 1 cup (120 g) oat flour (for the crust)
• 1/2 cup (120 g) Greek yogurt (for the crust)
• 1 scoop vanilla protein powder (for the crust)
• 1/2 tsp (3 g) salt (for the crust)
• 3 cups (450 g) rhubarb, sliced (for the filling)
• 2 tbsp (30 ml) honey (for the filling)
• 1 tsp (2 g) cinnamon (for the filling)

Instructions

1. Mix the crust ingredients into a dough ball; chill in the fridge for 20 minutes to firm up.
2. Roll the dough out into a circle on a sheet of parchment paper.
3. Pile the rhubarb in the center, leaving a 2-inch border. Drizzle with the honey and cinnamon.
4. Fold the edges of the dough inward, over the fruit, to create a rustic border.
5. Bake at 375°F (190°C) for 25–30 minutes until the crust is golden and the fruit is bubbling.

Pro Tips

• Texture Balance: Allow the galette to rest for 15 minutes before slicing; this gives the rhubarb juices time to set so the crust remains crisp.
• Oat Flour Benefits: Oat flour provides more fiber and essential amino acids than white flour, helping to stabilize blood sugar and prolong fullness.

See Also

• Classic Nordic Rhubarb Pie
• Nordic Apple Oat Crisp

Categories: desserts, baking, seasonal