My recipe has two ways that prevent the bottom of the galette getting soggy. u003cbr/u003e- first, make sure that all the juice from the rhubarb is properly drained from it before using.u003cbr/u003e- second, I use a frangipane between the pastry and the rhubarb. This helps prevent the juices from the rhubarb getting absorbed by the crust, therefore, keeping it dry and crisp.