Ginger & Vanilla Bean Rhubarb Galette | EyeSwoon

Ingredients

• 1 ½ cups (190 g) all-purpose flour, plus more for work surface
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• 1 stick (½ cup/115g) very cold unsalted butter, cut into small pieces
• ⅓ cup plus 1 tablespoon (90 ml) very cold buttermilk, well shaken
• 1 large egg, for brushing the crust
• Raw sugar, for sprinkling
• 1 pound (455 g) rhubarb, trimmed and cut into 3-inch (7.5-cm) pieces, halved lengthwise if large
• ¾ cup (150 g) sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh ginger
• 1 vanilla bean, cut lengthwise, seeds scraped and pod reserved for another use (or 3 teaspoons vanilla extract)
• Vanilla ice cream, for serving