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Strawberry Rhubarb Galette

1 Star2 Stars3 Stars4 Stars5 Stars (16 votes, average: 2.88 out of 5)


Sweet and tart and flaky and buttery, this strawberry rhubarb galette is everything you’d want and more from an early 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)
  • 1/3 cup ice cold water
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • Additional sugar for dusting (optional)

For the filling:

  • 16 ounces strawberries, quartered (about 2 1/2 cups)
  • 1 lb. rhubarb, cut into 1/2-inch pieces (about 3 cups)
  • 2 teaspoons lemon juice (about 1/2 lemon)
  • 3/4 cup sugar
  • 1 teaspoon vanilla


  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 and vanilla 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 40-45 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 cool briefly, another 5-10 minutes. Serve warm or at room temperature.


I forgot to sprinkle sugar over the dough when I shot this but definitely preferred the version I tested with sugar dusted on the crust! So while I say optional, what I really mean is highly encouraged.

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking

Keywords: galette, strawberry, rhubarb, tart, pie