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Strawberry Rhubarb Galette

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This strawberry rhubarb galette is made with fresh sweet strawberries, tart rhubarb, and a rustic, flaky, buttery crust. Serve with vanilla ice cream and it’s the perfect spring and summer dessert!



For the dough:

  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat pastry flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup cold butter (1 1/2 sticks), cut into 1/2-inch pieces.
  • 1/3 cup ice cold water
  • 1 egg, beaten with 1 tablespoon milk (for egg wash)
  • Additional sugar for dusting (optional)

For the filling:

  • 16 ounces strawberries, quartered (about 2 1/2 cups)
  • 8 ounces rhubarb (about 1.5 large stalks), cut into 1/2-inch pieces (about 2 cups)
  • 1 tablespoon lemon juice (from about 1/2 lemon)
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup cornstarch


  1. In a large mixing bowl, add flours, sugar and salt and stir to combine. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
  2. If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
  3. Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
  4. Meanwhile, in a medium bowl, mix together strawberries, rhubarb, lemon juice, sugar, vanilla, and cornstarch until combined.
  5. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  6. Roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
  7. Pour strawberry rhubarb filling onto the dough, leaving a 2-inch border.
  8. Gently fold the edges of the dough over, covering about 2 inches of the filling, pressing gently to adhere the folds.
  9. Brush egg wash over the exposed dough edges. Sprinkle sugar over dough edges.
  10. Bake at 400 degrees until crust is golden-brown and filling is bubbling, about 35-45 minutes.
  11. Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let galette cool to room temperature, or at least for two hours.


  1. Galettes are meant to be rustic – it’s okay if some juices escape the crust. To prevent that, be careful not to roll the dough out too thin.
  2. Letting the galette cool to room temperature before slicing will also help the juices set.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American