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Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a bowl, combine the chopped rhubarb with 2 tablespoons of sugar and the freshly grated ginger.
In another bowl, mix together the almond flour, 1 egg, room temperature butter, powdered sugar, and almond extract until the mixture resembles a thick batter.
Roll out the pie crust onto the prepared baking sheet.
Spread the almond cream mixture evenly over the pie crust, leaving a 1-inch border around the edges.
Arrange the rhubarb on top of the almond cream.
Fold the 1-inch border of the pie dough over the rhubarb to create a crust.
Brush the exposed crust with the egg wash and sprinkle the remaining sugar on top.
Bake the galette for 40 minutes.
Allow the galette to cool completely before serving.