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My Strawberry Rhubarb Galette is bursting with fresh, sweet summer strawberries and tart, juicy rhubarb! The filling comes together in minutes, and it all bakes to sweet, jammy perfection inside a buttery, flaky pie crust. This is the perfect dessert for a backyard picnic, cook-out, or for those fresh strawberries & rhubarb from the farmer’s market!
This post was originally published in May of 2021. I’ve just added extra tips & tricks to the body of the post, but the recipe has not changed.
Why You’ll Love this Strawberry Rhubarb Galette:
- Quick and Easy – A galette is a great way to venture into the world of pies if you haven’t made an entire pie before. This is definitely quicker and easier!
- Perfect for the Season – Rhubarb recipes are a summertime staple! They are lightly tart and sweet, and pair perfectly with ripe strawberries.
- Delicious Flavor – The juicy, fresh strawberries pair so well with the tartness from the rhubarb. And honestly, unless you really like a strong tart flavor, I recommend pairing rhubarb with something sweeter.
Ingredient Overview:
- Fresh Strawberries – If you’re making this in the spring or summer, use fresh fruit. Otherwise, frozen strawberries work during the winter.
- Fresh Rhubarb – Use fresh rhubarb if it’s rhubarb season, and frozen if it’s not in season. You can find frozen rhubarb in the freezer section at some major grocery stores and places like food co-ops. Try calling ahead to see if they have any before making a special trip! Remember that the leaves are not edible – and are in fact poisonous, so never eat them! Only eat the stalks – the red part of the rhubarb.
- Granulated sugar – This one is obviously needed to cut through the tartness of the rhubarb!
- Vanilla Extract – This adds depth of flavor, and I will always recommend using real vanilla.
- Cornstarch – This is a thickener, so that you don’t end up with a soupy mess instead of a fruit galette.
- Lemon Zest – We’re using just a pinch of lemon to add some zip to the flavor of this galette.
Recipe Substitutions & Variations:
- Fresh Fruit – Frozen fruit can be used in place of the fresh fruit here. However, do not thaw the frozen fruit or you will have a soupy, watery mess. Use it from frozen!
- Dairy-free – I haven’t made pie crust with dairy-free butter, but if you have, go for it! I don’t know of a good sub for the sour cream off the top of my head – your best bet would be a trusted vegan sour cream that you’re already comfortable using.
- Crust – Use store-bought refrigerated pie dough from the grocery store if you are short on time.
- Fruit Filling – The strawberries and/or rhubarb can be swapped with other fruits, if you like! Try my Blueberry and Cherry Galette, or my Salted Caramel Apple Galette.
- Mini Galettes – Like my rustic Mini Blackberry Galette recipe, you can easily turn these into smaller portions. Use a small or medium bowl to cut out the dough to make individual galettes.
How To Make a Strawberry Rhubarb Galette:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
Step 1: Make & Prep the Dough. My buttery, flaky crust recipe is easy to make – be sure to read my post on “How to Make Perfect Pie Crust” for troubleshooting your pie dough. This galette dough starts with a simple flour mixture that includes butter, salt, a pinch of sugar, ice water, and sour cream.
Wrap in plastic wrap and chill as directed.
Step 2: Roll Out the Dough. Line a large baking sheet with parchment paper. Flour your countertop. Begin rolling out the dough gently, turning continuously so it doesn’t stick.
Once the dough is about 12 to 14 inches across, gently roll it onto the rolling pin & transfer onto the prepared baking sheet. Cover with a kitchen towel and pop in the fridge to keep cold while you stir up the filling.
Step 3: Make the Filling. Prep the fruit and stir together all the filling ingredients in a large bowl.
Step 4: Assemble. Spoon the filling evenly over the dough. Fold the edges of dough to cover the top of the strawberry filling. Don’t fuss over it too much – it’s meant to be a little rustic!.
Step 5: Prep to Bake. Next, chill the galette for a few minutes, then use a pastry brush to brush the crust with egg wash, to help it get that nice golden brown color in the oven. Sprinkle some raw sugar over the dough for extra crunch.
Step 6: Bake. Bake the galette until the crust is crisp and golden brown, and the fruit filling is nice and bubbly.
Serving + Storing:
Let the galette rest about 15 minutes before slicing and serving. You absolutely must enjoy a dessert like this one, or like my Strawberry Rhubarb Crumble, with a big ‘ol scoop of vanilla ice cream!
This is absolutely best the first day, so try not to plan on saving leftovers. If you do have some leftover, store it in the fridge in an airtight container for 1-2 days.
Expert Success Tips:
- Cold Butter – NEVER use room temperature butter in pie dough. It needs to be cold, straight from the fridge. The same goes for your water and sour cream. Otherwise, the crust will not be flaky or hold its shape in the oven.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Make Ahead – The dough can be frozen for up to 2 months. Let it thaw in the fridge overnight before using.
- Chill Out – Chill the assembled galette, uncovered, in the fridge for several minutes. This is important as the dough will have warmed a bit from working with it, and we want it nice and cold when it goes into the oven so it holds it’s shape when baked.
- Leakage – If you get a bit of filling leakage on your pan, don’t fret – that’s normal! And here’s a trick – while it’s fresh from the oven, you can spoon that jammy bit of filling back over the top of the fruit before slicing and serving.
FAQs:
Be sure to roll the pie dough disc out to just the right thickness, so that it’s nice and sturdy.
Tossing the fruit in the cornstarch mixture before baking helps prevent this, as it thickens the juices. Also, be sure to leave juices behind in the bowl when scooping the filling onto the dough. If you see some butter leakage during the bake – don’t panic. This is normal and will not cause a soggy crust. Be sure to bake the galette long enough, so the corn starch can heat to the proper temperature & activate to thicken the fruit filling.
That is entirely up to you! I love to serve shortly after baking, while the crust is warm and beautifully crisp. But, like a deep-dish fruit pie, a galette is also delicious at room temperature or even slightly chilled in the fridge.
More Strawberry Rhubarb Desserts:
- Strawberry Rhubarb Hand Pies
- Strawberry Rhubarb Sauce
- Best Ever One-Bowl Strawberry Rhubarb Crumble
- Rhubarb Upside Down Cake
- Old Fashioned Rhubarb Torte
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Strawberry Rhubarb Galette
Ingredients
For the Pie Crust:
- 1 and 1/4 cups all-purpose flour, spooned & leveled or weighed out , 168 grams
- 3/4 tsp salt
- 1 tsp granulated sugar
- 1/2 cup cold salted butter, cubed, 113 grams or 8 tbsp
- 5 to 7 tbsp ice cold water
- 1/4 cup cold full-fat sour cream, 60 grams
For the Strawberry Rhubarb Filling:
- 12 ounces fresh strawberries, or frozen – do not thaw, but do halve them
- 12 ounces fresh rhubarb, or frozen – do not thaw
- 2/3 cup granulated sugar, 143 grams
- 1 tsp vanilla extract
- 5 tsp cornstarch
- pinch of lemon zest
- 1/4 tsp lemon juice
For Finishing:
- 1 large egg , This will be your egg wash for the crust
- sprinkle of raw sugar
Instructions
- Make the Pie Dough: In a medium mixing bowl, whisk together the flour, salt and sugar. Cut the butter into tablespoon-sized pieces and add them to the dry ingredients. Use a pastry cutter or clean hands to cut the butter into the dry ingredients until you have chunks the size of blueberries—some will be a bit bigger and some a bit smaller. Drizzle in the water and add the sour cream. Toss with a fork until the dough is moistened and the sour cream is mixed in. Gently gather the dough into a ball. If it holds when you push it together, it’s ready. If it’s a bit dry and crumbles apart, add a bit more water, 1 to 2 tablespoons. You can also flick some water onto any dry bits hiding in the bottom of the bowl. Gently flatten the ball of dough into a 1-inch thick disk. It may be a little scrappy looking, but it should hold together. Wrap the disk tightly in plastic wrap and chill in the fridge for at least 2 hours, but preferable overnight. You can refrigerate up to 48 hours before using. You can freeze the dough after a fridge rest/chill of 6 hours, but it needs to be in the fridge first to properly hydrate. Going straight to the freezer isn't the same as resting in the fridge first!Make-Ahead Tips: The dough can be frozen for up to 2 months. Let it thaw in the fridge overnight before using.Trouble-Shooting Pie Dough: Reference my "Perfect Pie Crust" post for more tips, tricks, and FAQs.1 and 1/4 cups all-purpose flour, spooned & leveled or weighed out , 3/4 tsp salt, 1 tsp granulated sugar , 1/2 cup cold salted butter, cubed, 5 to 7 tbsp ice cold water, 1/4 cup cold full-fat sour cream
- Roll out the Dough: Preheat the oven to 400°F . Line a large baking sheet with parchment paper or a silicone baking mat. Flour your countertop. Unwrap your dough disc and lightly flour the top of it, and flour your rolling pin. Begin rolling out the dough gently, turning continuously so it doesn’t stick to your lightly floured surface. Sprinkle more flour under the dough as needed. If the dough has some cracks in it, flip it over and work with the other side for a bit. Be a little patient here. We’re not trying to stretch the dough all the way out in a few passes of the rolling pin. Once the dough is about 12 to 14 inches across (mine is usually closer to 14) about ⅛ inch (3 mm) thick, gently roll it up onto the rolling pin and transfer it onto the prepared baking sheet. Cover with a kitchen towel and pop in the fridge to keep cold while you stir up the filling.
- Make the Filling and Assemble the Galette: Rinse and dry your fruit. Cut the tops off the strawberries and halve them (or quarter them if they're quite large). Chop the rhubarb into roughly 1-inch pieces. Stir together all the filling ingredients. Spoon the filling onto the chilled dough (if you let the filling set for more than a few minutes, there will be excess liquid in the bottom of the bowl – leave that behind), leaving a 2-3 inch border around the edge. The fruit filling doesn't have to be in one thin layer, but try to keep it evenly spread across the dough. Fold up the edges of the dough, working in small sections at a time, covering the edges of the fruit filling. Galettes are meant to be rustic—don’t fuss over trying to make it look perfect. Drizzle a spoonful or two of any liquid in the bottom of the bowl over the fruit. Chill the assembled galette, uncovered, in the fridge for 8 minutes. This is important as the dough will have warmed a bit from working with it, and we want it nice and cold when it goes into the oven so it holds it's shape.12 ounces fresh strawberries, 12 ounces fresh rhubarb, 2/3 cup granulated sugar, 1 tsp vanilla extract, 5 tsp cornstarch , pinch of lemon zest, 1/4 tsp lemon juice
- Bake: Once the galette has chilled, beat an egg in a small bowl, and brush this over the edges of the pie crust (this is your egg wash). Sprinkle the crust with a little coarse sugar, and bake for 53 – 58 minutes. The crust will be golden brown and crisp, and the fruit filling will be bubbly. If a bit of fruit filling leaked around the galette, don't fret. That's normal. Spoon that jammy filling back over the fruit while it's still warm.1 large egg , sprinkle of raw sugar
- Serve + Store: Let rest about 15 minutes before slicing and serving. Serve with vanilla bean ice cream! This is absolutely best the first day, so try not to plan on saving leftovers. If you do have some leftover, store it in the fridge in an airtight container for about 1 day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very easy to make and a great summer dessert!
Thanks, Monica! 🙂
I love love love this recipe! As rhubarb hasn’t been in season yet, I’ve been using strawberries and blackberries. The crust is to die for!
Such a great idea to sub in the blackberries! Glad you enjoyed this recipe. 🙂
Where are the ingredient amounts?