This stunning strawberry rhubarb galette recipe is one of the best ways to enjoy rhubarb! It’s easy to make, tastes old fashioned, and looks beautiful. Serve it as a dessert for family dinner, guests, or a springtime celebration.
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Lizzie’s Notes
Wheeewwww…isn’t she a beaut?! I couldn’t help but swoon when I whipped up this strawberry rhubarb galette. It’s such a gorgeous celebration of spring produce with a flavor and texture that’s equally amazing.
Strawberries and rhubarb soak up sugar, vanilla, and lemon zest before being piled onto a simple, buttery galette dough and baked until gooey. If you have turbinado sugar on hand, I highly recommend sprinkling it on the crust before baking for some caramelization. Vanilla ice cream for serving is also a must!
This recipe is just perfect for a springtime or early summer dessert on a sunny day. If you have the option to dine al fresco while enjoying a slice, do it! If not, prop your windows open and listen to the the birds in the background of a table full of happy eaters. There’s no better soundtrack!
Ingredients and Substitutions
- Butter: Use cold unsalted butter for the crust.
- All purpose flour: I highly recommend using King Arthur flour, but you can sub your brand of choice.
- Cold water: This needs to be ice cold (you should literally put ice cubes in it) to prevent the butter in the dough from melting, so that solid pieces of it can be distributed throughout the flour. This is key for making a flaky crust.
- Granulated sugar: You can put a little in the galette crust since it’s a sweet tart. You’ll also need it for the filling.
- Strawberries: Fresh, not frozen, strawberries are ideal for a strawberry rhubarb galette.
- Rhubarb: I also recommend fresh rhubarb for this recipe, but you can substitute frozen if that’s all you have. I recommend thawing it completely in a strainer placed over a bowl, then patting it dry to prevent excess moisture that can lead to a soggy filling.
- Vanilla extract and lemon zest: Technically, you can leave these out if you don’t have them but I recommend using them! The lemon zest adds a little extra sharpness that plays so well with the strawberries and rhubarb.
- Cornstarch: Sub arrowroot powder if you don’t have cornstarch. You can also use more flour as a sub but will need to use 6 tablespoons flour instead of 3 tablespoons cornstarch.
- Beaten egg: You won’t use the whole thing, but you’ll need enough to brush the crust so it gets beautifully browned in the oven.
- Turbinado sugar: This is technically optional, but sprinkling it over the egg washed crust before baking is a game changer. It makes it so crystalized and delicious!
- Vanilla ice cream: The galette is delicious on its own, but who doesn’t love a scoop of ice cream with a tart or pie?
Instructions
The full recipe card for this strawberry rhubarb galette is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Combine cold cubes of butter, flour, salt, and sugar in a food processor fitted with an S-blade. Pulse to combine.
Add five tablespoons of ice cold water. Pulse until the batter starts to come together. Add more water, one tablespoon at a time, until the dough comes together. It should hold together on its own but still be slightly crumbly.
Scoop the dough out of the food processor, form into a ball, then flatten into a disc. Wrap tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
Just before taking the dough out of the fridge, prepare the filling. Mix the chopped strawberries and rhubarb with cornstarch, lemon zest, vanilla, and sugar in a large bowl.
Unwrap the chilled dough and place it on a parchment lined baking sheet dusted with flour. Dust the top of the disc with flour, then use a rolling pin to roll it out into a 14-inch circle.
Scoop the filling onto the circle, leaving about two inches of border. Fold and pinch the border over the filling, then brush it with a beaten egg.
Sprinkle the crust with turbinado sugar. Bake for 30 to 40 minutes at 375 degrees F/190 degrees C until the filling is bubbling and the crust is golden brown.
Let the galette cool for a few minutes before slicing into pieces to serve.
Tips and Tricks
- No food processor: The goal of mixing the galette dough in the food processor is to quickly and evenly distribute pea-sized pieces of the cold butter throughout the flour without melting it. This yields a flaky crust. If you do not have a food processor, you can use a pastry/dough blender (aka pastry cutter). In a large bowl, firmly press the cutter into the flour, cold butter, sugar, and salt. Move it in a rocking motion until the butter has been cut into tiny pieces and is distributed throughout the flour. If you don’t have a food processor or pastry blender, you can use your hands to complete this step. However, using your hands may warm the butter too much and lead to a less flaky crust. Add the water and mix into the dough using a spatula until it comes together.
- Moisture control: As you let the rhubarb filling macerate in the bowl while you roll out the dough, you will notice that it releases moisture. This helps draw out the flavors and soften the produce. However, you want to leave this moisture behind when transferring the filling to the dough to prevent a soggy galette. Use a slotted spoon to transfer the filling.
- Size of rhubarb: Another way to prevent excess moisture from making the filling soggy is to cut the rhubarb into smaller pieces. Larger pieces may release more moisture while cooking. However, if you want the rhubarb to appear more prominent from a visual perspective, you can keep it in larger chunks.
- Rolling the dough: Work quickly when you are rolling the dough and adding the filling, so that it doesn’t get too warm. You want the butter to stay in solid pieces so that the crust gets flaky while baking. I recommend having everything prepped before pulling the dough from the fridge so you can quickly complete the last steps before baking. I also recommend rolling the dough directly on the baking sheet instead of trying to transfer it from another surface.
Storage
Leftover strawberry rhubarb galette keeps well in an airtight container or on a plate covered with foil in the refrigerator for 3 to 5 days. The crust will get a little softer over time, but it will taste delicious. You can eat it cold or warm it in the microwave for 30 to 60 seconds on high.
More Rhubarb Recipes
In the mood for more rhubarb? Try these recipes while you’re here:
📖 Recipe
Strawberry Rhubarb Galette
Ingredients
Galette dough
- 1.5 cups all purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 8 tablespoons cold unsalted butter - cut into ½-inch cubes
- 5 to 7 tablespoons ice cold water
- 1 egg - beaten, for brushing
- 1 tablespoon turbinado sugar - for sprinkling
Filling
- 2 cups diced rhubarb - from about 8 ounces; you can cut it into ½-inch diced pieces or 1-inch angled pieces
- 16 ounces strawberries - stemmed and cut into sixths, about 2.5 cups
- Zest of 1 large lemon
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- Vanilla ice cream - for serving, optional
Instructions
- Combine the flour, salt, sugar, and butter cubes in a food processor. Pulse to combine. Add 5 tablespoons of ice cold water. Pulse until the dough comes together. It should hold together on its own but still be slightly crumbly. You may need to add additional tablespoons of water. Add one at a time to avoid adding too much.
- Roll the dough into a ball then flatten into a disk with your palm. Wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 375 degrees F/190 degrees C.
- Prepare the strawberry rhubarb filling. Combine the diced rhubarb, sliced strawberries, lemon zest, granulated sugar, vanilla extract, and cornstarch in a large bowl. Stir well. Let the filling sit and macerate, stirring occasionally, while you prepare the dough for it.
- Place a piece of parchment paper large enough to cover a large baking sheet (preferably rimless) on the counter. Sprinkle it with flour.
- Remove the galette dough from the fridge and unwrap it. Put the dough disc on the parchment paper. Use a rolling pin dusted with flour to roll it out to a 14-inch circle. Work quickly to prevent the dough from getting too warm.
- Carefully slide the parchment paper onto the large baking sheet (preferably rimless). You can also roll the dough on the parchment on top of the baking sheet if you are worried about transferring it.
- Use a slotted spoon to transfer the filling to the center of the dough circle. You don’t want to transfer too much of the maceration juices in the bowl or else the galette may be soggy. Spread the filling out while leaving about 2 inches of a border. The galette will seem very full, but the filling cooks down in the oven.
- Fold the remaining border of dough over the filling, pinching it as needed to overlap itself a bit.
- Brush a thin layer of the beaten egg over the crust. You won’t use it all. Sprinkle the crust with turbinado sugar.
- Bake in the preheated oven for 30 to 40 minutes or until the filling is bubbling and the edges are lightly browned.
- Remove from the oven and let cool for 5 to 10 minutes before slicing into pieces. Serve warm with a scoop of vanilla ice cream if desired!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- No food processor: If you don’t have one, you can use a pastry cutter/blender or your hands to mix the dry ingredients and butter together before adding the water. A food processor or pastry cutter is preferred, since using your hands can warm the butter too much and potentially lead to a less flaky crust.
- Rhubarb size: If you want to highlight the rhubarb, you can cut it on an angle into larger, 1-inch pieces. However, rhubarb releases moisture while it bakes, so some people prefer smaller, ½-inch diced pieces to avoid any risk of the filling getting too soggy. Personally, I have not had an issue with it either way, but it’s worth mentioning. The best way to prevent a soggy galette is to transfer the filling with a slotted spoon and leaving the maceration juices behind in the bowl.
- Storage: Keep leftover pieces in an airtight container or on a plate wrapped with foil in the fridge for 3 to 5 days. The crust will soften a little over time. Enjoy cold or reheat in the microwave in 30-second intervals.
- Nutrition facts are for the galette only and do not include the ice cream.
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