Thanks to the genius of the folks at Chez Panisse (and Jacques Pépin, whom they credit), I discovered a galette dough that is so tasty it could contain, well, anything and you'd probably want to eat it. You can find the recipe I followed here.
A few notes: I skipped the amaretti powder, but only because I didn't have any. My crust was a bit more of a free-form than the one shown in the article. I also chopped the rhubarb smaller and skipped the glaze. I used only about 10 ounces of rhubarb sweetened with a generous 1/3 cup sugar to top half the recipe of the galette dough.
The technique for making the dough is unique, but do follow it carefully. The pastry doesn't look like much for a while, but comes together once you smoosh the pieces of dough into a ball with plastic wrap and refrigerate.