Strawberry Rhubarb Galette

A rustic galette is the perfect compromise to baking a pie; it is simple and doesn’t require perfection! One of the best ways to showcase early summer produce — especially when you’ve picked up a few too many stalks of rhubarb at the farmers’ market. Serve it warm with a big scoop of ice cream and enjoy every bite of this easy recipe.

My love for fruit forward desserts is undeniable. They are my favorite recipes to share; here are some more you need to try: Blueberry Galette, Strawberry Rhubarb Dump Cake, Apple Dumplings using Crescent Rolls, Old Fashioned Blackberry Cobbler, Lemon Blueberry Dump Cake, Apple Pie, Strawberry Rhubarb Crisp, Strawberry Crisp, Strawberry Galette, Strawberry Blueberry Dump Cake, Mixed Berry Crisp with Frozen Berries, Red, White and Blue Dump Cake and Strawberry Scones.

• Flaky, Golden Crust: Cold butter and a short chill time help create a crisp, buttery crust.
• Sweet and Tart Filling: The combination of strawberries and rhubarb gives balanced flavor.
• No Special Equipment: No pie dish or food processor required — just a bowl and a rolling pin.
• Rustic and Forgiving: Perfect for beginners or anyone who doesn’t want to fuss with traditional pie dough.
• Crowd-Pleasing Dessert: Great for gatherings, brunch, or a sweet ending to any summer meal.
• Easy to Customize: Double the recipe or change up the fruit filling to use your favorite seasonal fruits.

With just a quick trip to the grocery store, you will be ready to make this simple and fresh dessert.

See the recipe card below for the exact quantities of each ingredient.

• All-Purpose Flour: The base of your galette dough.
• Granulated Sugar: Adds a little sweetness to both the crust and the rhubarb filling.
• Sea Salt: Enhances flavor and balances the sweetness.
• Unsalted Butter: Use cold butter cut into nickel-size pieces for a flaky pie crust.
• Water: Add a tablespoon at a time to bring the dough together; cold water is best.
• Strawberries: Use fresh strawberries, quartered to release their juices evenly as they bake.
• Rhubarb: Tart and slightly firm, chopped into small pieces so it softens properly.
• Cornstarch: Helps thicken the fruit mixture so it doesn’t release too much juice.
• Lemon Juice: Adds brightness and brings out the flavors of both fruits.
• Egg and Heavy Cream: Combined into an egg wash to brush dough for a golden finish.
• Coarse Sugar: Optional but adds a sweet crunch to the top of the dough.

For this easy recipe, you'll want to have on hand measuring cups and spoons, mixing bowls, pastry cutter, pastry brush, parchment paper, baking sheet and spatula.

This galette recipe is flexible and easy to adapt for your tastes or pantry.

• Use Brown Sugar: Swap in brown sugar for a slightly richer flavor in the filling.
• Try Almond Flour: Mix in a little almond flour with the dry ingredients for a nuttier crust.
• Add Vanilla Extract: A splash in the fruit mixture gives a subtle, sweet aroma.
• Go Dairy-Free: Use a plant-based butter and skip the cream in the egg wash.
• Make It Gluten Free: Use a gluten free flour blend or experiment with buckwheat flours.
• Fruit Mix-Up: Grab whatever season fruit you have access to! I like to use blueberries or strawberries; I just add a little less sugar.

This is a low-stress, high-reward dessert: mix the crust, chill, roll, fill, and bake. No need for perfection — just delicious results.

In a large bowl whisk all-purpose flour, granulated sugar, and salt.

Add cold butter cubes in and cut in butter with a pastry cutter.

Pour in water and mix with a spatula; there will be some pieces that don’t fully stick but you can blend them in after.

On a lightly floured surface, knead dough just enough to fully form a ball (about 4-6 times with a light hand to avoid overworking) and flatten into a disk shape. Wrap tightly in plastic wrap and chill in the fridge for at least 1 hour (I like to do 2 hours).

Make your filling by adding everything into a bowl and mix well. Allow it to sit for 10 minutes then start to preheat your oven to 375F.

Prepare a baking sheet with parchment paper and remove the dough from the fridge onto a lightly floured surface. Roll out the dough to 12” round, then transfer to your prepared baking sheet.

Using a slotted spoon (alternatively, you can strain your fruit mixture), add strawberry rhubarb filling to the center of the dough, leaving a 1 ½ to 2-inch border, to fold up over the fruit.

Prepare your egg wash mixture by whisking egg and heavy cream together. Brush on crust using a pastry brush and sprinkle coarse sugar on top if desired.

Bake for 45 minutes, or until the crust is golden brown.

Cool slightly then serve warm.

Hint: Cold ingredients help prevent gluten development and keep the crust tender, so be sure your butter is cold (or chill for extra time).

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This galette stores well and can be served warm or at room temperature.

• Refrigerator: Store covered or in an airtight container for up to 3 days.
• Freezer: Freeze the fully baked galette or individual slices for up to 1 month. Wrap tightly in plastic wrap and aluminum foil and thaw in the fridge before reheating.
• Reheating: Warm thawed galette in a 325F oven for 10–15 minutes or enjoy at room temp.

• Hot Beverages: Caramel mocha, espresso Irish coffee, hot chocolate, Irish coffee with Baileys.
• Cold Drinks and Cocktails: Strawberry lemonade, madras cocktail, Hennessy strawberry lemonade, homemade watermelon juice, watermelon sangria, watermelon punch, watermelon mojito.
• Dessert Pairings: Strawberry rhubarb dump cake, cherry cheesecake pie, lemon and blueberry dump cake, chocolate chip brownie bars, apple pie, pecan pie, strawberry rhubarb crisp, strawberry crisp, blackberry cobbler.

Here are some of our best tips to help you make the best strawberry rhubarb galette.

• Work on a Lightly Floured Surface: Ensure you lightly flour your surface to prevents your dough from sticking and makes it easy to roll to a 12-inch circle.
• Transfer Dough Carefully: Transfer the rolled-out dough using a piece of parchment paper to the prepared baking sheet.
• Use a Slotted Spoon: Strain the fruit mixture slightly to reduce how much juice ends up in the center of the dough; too much liquid can prevent the bottom from properly cooking.
• Cool Before Slicing: Let the galette cool slightly so the fruit can set up properly before slicing.

Do you have questions about making our strawberry rhubarb galette?

Yes, but thaw and strain well to remove excess moisture before adding to the filling.

Yes, chilling helps solidify the butter and makes the dough easier to handle and bake.

Absolutely. Wrap in plastic wrap and keep in the fridge for up to 2 days or freeze for later.

It’s optional, but brushing dough with egg wash creates a golden brown, glossy finish.

Use a low oven to warm the galette without making it soggy — avoid microwaving for best texture.

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