Strawberry Rhubarb Galette
Discover the magic of a rustic Strawberry Rhubarb Galette — a free-form pastry bursting with sweet strawberries and tart rhubarb, all wrapped in a buttery, flaky crust. This recipe is simple enough for weeknights but impressive enough for guests.
Honestly, the first time I made this galette, I burned my fingers trying to steal a bite straight from the pan. Zero regrets. It smelled so good coming out of the oven that waiting felt physically impossible.
This is one of those recipes that looks like you spent all day in the kitchen, but really takes very little effort. Rustic is the vibe here — no perfect edges, no fancy techniques, just pure, delicious fruit pastry.
Table of Contents
Why You’ll Love This Strawberry Rhubarb Galette
This Strawberry Rhubarb Galette Recipe is the kind of dessert that wins people over without trying too hard. The crust is buttery and flaky. The filling is jammy, bright, and perfectly balanced between sweet and tart.
It’s also incredibly forgiving. Unlike a traditional pie, a galette is supposed to look rustic. Cracks and uneven folds? That’s just charm. If you love easy berry-forward recipes for special occasions, this one belongs in your rotation.
You’ll get four individual galettes from this recipe — perfect for sharing, or not sharing. No judgment here.
Ingredients You’ll Need
Here’s everything you need, neatly grouped so shopping is a breeze. Nothing fancy, just good, honest ingredients.
| Group | Ingredient | Amount |
|---|---|---|
| Dough | All-purpose flour | 2 cups (255g) |
| Granulated sugar | 2 teaspoons | |
| Fine sea salt | 1 teaspoon | |
| Unsalted butter, cold | 8 tablespoons (113g) | |
| Vegetable shortening | 1/4 cup (50g) | |
| Ice cold water | 6–7 tablespoons | |
| Filling | Rhubarb, sliced 1/2″ pieces | 3 cups |
| Strawberries, quartered | 3 cups | |
| Brown sugar | 1/2 cup (100g) | |
| Granulated sugar | 1/3 cup (66g) | |
| Lemon juice (about 1/2 lemon) | 2 tablespoons | |
| Cornstarch | 1/4 cup | |
| Assembly | Egg yolk | 1 |
| Water | 1 teaspoon |
How to Make This Strawberry Rhubarb Galette Recipe
Step 1: Make the Dough
Start by combining the flour, sugar, and salt in a large bowl. Give them a quick mix so everything is evenly distributed before you add the fats.
Now add the cold butter and shortening. Use a fork, pastry cutter, or your hands to work them into the flour until the mixture looks like coarse meal — kind of like damp sand with tiny pebbles.
No big lumps of butter. If you see a chunk, squish it. You want even, small bits throughout. This is what gives your Rhubarb Pastry that gorgeous, flaky texture.
A food processor makes this faster — just pulse a few times. But doing it by hand is totally doable and actually kind of relaxing. Either way works great.
Step 2: Add the Water
Slowly add 6 to 7 tablespoons of ice cold water. Add it gradually — a couple of tablespoons at a time — mixing as you go. If using a food processor, pulse once or twice between additions.
You’re looking for the dough to just start clumping together. That’s your signal to stop adding water. Too wet and it’ll be sticky; too dry and it’ll crack when you roll it.
“The dough shouldn’t be too wet, but it also shouldn’t be crumbling apart.” Think of it like Play-Doh — it should hold its shape without being slimy.
Step 3: Chill the Dough
Form the dough into a ball, wrap it tightly in plastic wrap, and pop it in the fridge for 2 to 4 hours. It needs to be completely firm before you roll it out.
Don’t skip the chill. Cold dough rolls out so much easier and holds its shape beautifully in the oven. If you’re in a rush, 2 hours works fine.
While you’re waiting, this is a great time to prep dinner — maybe something quick like a one-pan kielbasa and broccoli skillet before the big galette reveal.
Step 4: Make the Filling
This is the easiest step. Just toss the rhubarb, strawberries, both sugars, lemon juice, and cornstarch together in a bowl. Mix until everything is coated.
The cornstarch is key — it soaks up the juices as the fruit bakes, turning them into a thick, glossy sauce instead of a runny mess. The lemon juice brightens everything up beautifully.
Step 5: Roll and Assemble the Galettes
Once the dough is fully chilled, cut it into 4 equal pieces. On a lightly floured surface, roll each piece out to about 1/4 inch thick. Cut out an 8-inch circle from each piece.
Save the trimmings! You can press them together and roll out a smaller fifth galette. Nothing goes to waste in a good kitchen.
Spoon the filling into the center of each circle, leaving about a 1.5-inch border all around. Then fold the edges up and over the filling, crimping as you go to seal the overlapping sections.
Don’t stress about it looking perfect. The rustic, imperfect folds are literally the whole aesthetic of this Strawberry Rhubarb Galette.
Step 6: Egg Wash and Bake
Preheat your oven to 375°F. While it heats up, whisk together the egg yolk and water to make your egg wash.
Once the oven is ready, brush the galettes generously with the egg wash. This gives you that gorgeous deep golden crust that looks bakery-level impressive.
Bake for 25 to 30 minutes. Start checking at the 15-minute mark and rotate the pans if needed for even browning. You’ll know they’re done when the crust is golden and the filling is bubbly and fragrant.
Serve warm with a scoop of vanilla ice cream on top. That cold-meets-warm contrast is just… everything.
Expert Tips, Variations, and Troubleshooting
Tips for the Best Flaky Crust
Keep everything cold. Cold butter, cold water, cold hands if possible. Warm butter melts into the flour instead of staying in separate little flakes, and those flakes are what create the layers you want in your Rhubarb Pastry.
Don’t overwork the dough. Mix just until it comes together. Over-mixing develops gluten, which makes the crust tough instead of tender.
Filling Variations
Want to switch things up? Try adding a teaspoon of vanilla extract or a pinch of cinnamon to the filling. It adds warmth and depth without overpowering the fruit.
If you can’t find rhubarb, this works beautifully as a pure strawberry galette. Just increase the strawberries to 6 cups and reduce the sugar slightly since rhubarb brings the tartness.
For a fun brunch twist, this also makes a fantastic base for Rhubarb Breakfast Ideas. Serve a smaller galette warm with Greek yogurt instead of ice cream for a morning treat that feels indulgent but isn’t over the top.
Troubleshooting Common Issues
Filling is too runny: Make sure you’re using the full 1/4 cup of cornstarch. Also, let the galettes cool for at least 10 minutes before cutting — the filling thickens as it cools.
Crust is cracking when you fold it: The dough might be too cold or too dry. Let it sit at room temperature for 5 minutes before rolling, and add a tiny splash more water if it keeps cracking.
Bottom crust is soggy: Bake on the lower-middle rack of your oven. If it’s still an issue, pre-bake the crust for 5 minutes before adding the filling.
Storage and Reheating Guide
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover loosely with foil or store in an airtight container |
| Freezer (unbaked) | Up to 2 months | Freeze assembled galettes on a tray, then wrap tightly |
| Freezer (baked) | Up to 1 month | Wrap individually; reheat in oven for best texture |
To reheat, pop them in a 350°F oven for about 10 minutes. This brings the crust back to life and gets the filling bubbly again. Avoid the microwave — it makes the crust chewy and sad.
No-waste tip: Got leftover filling? Stir it into oatmeal, spoon it over pancakes, or use it as a topping for vanilla ice cream. It keeps in the fridge for up to 3 days on its own.
If you love making the most of fresh produce, check out this gorgeous American flag charcuterie board for another creative way to feature seasonal fruits.
Nutritional Information
Per galette (1 of 4 servings), approximate values:
| Nutrient | Amount |
|---|---|
| Calories | ~560 kcal |
| Total Fat | ~26g |
| Saturated Fat | ~13g |
| Carbohydrates | ~78g |
| Sugars | ~38g |
| Fiber | ~4g |
| Protein | ~6g |
| Sodium | ~300mg |
Nutritional values are estimates and will vary based on exact ingredient brands and serving size.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, absolutely! The dough can be made up to 2 days in advance and kept wrapped in the fridge. You can also freeze it for up to a month — just thaw it overnight in the fridge before rolling.
Do I need to peel the rhubarb?
Nope! You don’t need to peel rhubarb for this recipe. Just wash it, trim the ends, and slice it into 1/2-inch pieces. The skin softens completely during baking and you won’t even notice it.
Can I use frozen strawberries and rhubarb?
You can, but thaw and drain them thoroughly first. Frozen fruit releases a lot of extra liquid, which can make your filling watery. Pat them dry with paper towels before mixing with the other filling ingredients.
Is this good as a Rhubarb Breakfast Idea?
It actually is! A smaller, less sweet version served with Greek yogurt or clotted cream makes a beautiful brunch dish. Reduce the sugar slightly and you’ve got a lovely morning treat that doesn’t feel too dessert-heavy.
What if I don’t have a round cutter for the dough?
No cutter? No problem. Use a dinner plate as a guide and trace around it with a knife. An 8-inch plate works perfectly. The shape just needs to be roughly circular — it doesn’t need to be exact for a rustic galette.
Ready to Bake?
This Strawberry Rhubarb Galette is one of those recipes that becomes a seasonal staple the moment you try it. Flaky crust, bubbling fruit filling, and that gorgeous golden color — it truly has everything.
Whether you’re making it for a dinner party, a lazy Sunday, or just because rhubarb season is too short to waste, this one’s a keeper.
If you enjoyed this recipe, you might also love these easy weeknight hits: a comforting creamy Tuscan chicken pasta or a quick kielbasa and rice skillet for busy evenings.
Give this recipe a try and let me know how it turns out! Drop your thoughts in the comments below, and if you make it, please share a photo on Pinterest — it genuinely makes my day to see your creations.
Strawberry Rhubarb Galette
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Food processor (optional)
- Plastic wrap
- Rolling pin
- Baking sheet
- Pastry brush
- Knife or round cutter (8-inch)
Ingredients
Dough
- 2 cups all-purpose flour 9 oz / 255g
- 2 tsp granulated sugar
- 1 tsp fine sea salt
- 8 tbsp unsalted butter cold, 4 oz / 113g
- ¼ cup vegetable shortening 1.76 oz / 50g
- 6-7 tbsp ice cold water or more as needed
Filling
- 3 cups rhubarb sliced into 1/2-inch pieces
- 3 cups strawberries quartered
- ½ cup brown sugar 3.5 oz / 100g
- ⅓ cup granulated sugar 2.33 oz / 66g
- 2 tbsp lemon juice about 1/2 lemon
- ¼ cup cornstarch
Assembly
- 1 egg yolk
- 1 tsp water for egg wash
Instructions
- Place the flour, sugar, and salt in a large bowl and mix to combine. Add the cold butter and vegetable shortening. Use a fork, pastry cutter, or your hands to work the fats into the flour until the mixture resembles coarse meal with no large lumps. Alternatively, pulse a few times in a food processor until the same consistency is reached.
- Slowly add 6 to 7 tablespoons of ice cold water, a couple of tablespoons at a time, mixing with a spatula between additions. If using a food processor, pulse once or twice after each addition. Stop adding water once the dough just starts clumping together. If it’s too crumbly, add a little more water one tablespoon at a time.
- Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 2 to 4 hours until completely firm.
- While the dough chills, make the filling. Combine the rhubarb, strawberries, brown sugar, granulated sugar, lemon juice, and cornstarch in a bowl. Toss until all the fruit is evenly coated. Set aside.
- Once the dough is fully chilled, remove it from the fridge and cut it into 4 equal pieces. On a lightly floured surface, roll each piece out to about 1/4-inch thick. Cut out an 8-inch circle from each piece. Save any trimmings to press together and roll out a smaller fifth galette if desired.
- Spoon a portion of the filling into the center of each dough circle, leaving a 1.5-inch border all around. Fold the edges up and over the filling, crimping the overlapping sections to seal the dough so it holds its shape during baking.
- Preheat the oven to 375°F (190°C). Whisk together the egg yolk and 1 teaspoon of water to make the egg wash. Once the oven is preheated, brush the galettes generously with the egg wash.
- Bake for 25 to 30 minutes. Start checking at the 15-minute mark and rotate the pans if needed for even browning. The galettes are done when the crust is deep golden and the filling is bubbly. Serve warm, topped with a scoop of vanilla ice cream if desired.
