Strawberry Rhubarb Galette

This Strawberry Rhubarb Galette is one of my oldest recipes on the blog and still one of my favorites. Everyone in my house loves the classic sweet-tart combination of strawberries and rhubarb, so I make it every year during rhubarb season. Galettes are much easier and more forgiving than pies, with no pie plate, lattice work, or perfect crimping required. The flaky crust bakes up golden and crisp while the juicy filling becomes thick and bubbly, making this rustic dessert as beautiful as it is delicious.

If you’ve already made my Mixed Berry Galette, you’ll love this version too. The method is very similar, but the combination of tart rhubarb and sweet strawberries creates a completely different flavor profile. Rhubarb has a bright tanginess that softens as it bakes, while the strawberries become sweet and jammy. Together they create one of the most classic spring and early summer desserts.

Why You’ll Love This Recipe

• Easier than making a traditional pie.
• Sweet strawberries perfectly balance the tart rhubarb.
• Rustic presentation means no special decorating skills required.
• Individual galettes are easy to serve and share.
• Works with homemade or store-bought dough.
• Delicious warm with vanilla ice cream.
• A wonderful way to use fresh seasonal rhubarb.

What You Need

The Crust: One of the best things about this recipe is its flexibility. You can make crust using my homemade pie dough, puff pastry, tart dough, or use your favorite store-bought crust. For this recipe, I used my homemade pie crust! Whatever dough you choose, the most important thing is to keep it cold before baking. Cold butter creates steam in the oven, producing those flaky layers that make galettes so irresistible.

Strawberries & Rhubarb: Fresh rhubarb provides its signature tartness while strawberries add sweetness and create a beautiful jammy texture as they bake.

Sugar: Brown sugar contributes subtle caramel notes while granulated sugar sweetens the fruit without overwhelming it.

Cornstarch: Helps thicken the juices released during baking to make a cohesive filling.

How To Make Strawberry Rhubarb Galettes

The full recipe card is below, but here’s how you make it step by step!

Prepare the Crust

Prepare your crust of choice, whether it’s easy pie crust, puff pastry dough, or tart crust, according to the recipe instructions. If using store-bought dough, thaw it according to package directions.

Chill the dough thoroughly before rolling. Cold dough is easier to work with and creates a flakier crust during baking.

Prepare the Filling

In a large bowl, combine the rhubarb, strawberries, brown sugar, granulated sugar, lemon juice, and cornstarch. Mix until all of the fruit is evenly coated.

As the mixture rests, the fruit will begin releasing juices. This is completely normal and helps create the syrupy filling during baking.

Roll Out the Dough & Add the Filling

Preheat the oven to 375°F.

Divide the chilled dough into four equal portions. Roll each portion into a circle approximately 8 inches wide and 1/4-inch thick.

Don’t worry if the circles aren’t perfectly round. Galettes are rustic by nature, and small imperfections only add to their charm. Transfer each dough circle to a parchment-lined baking sheet before adding the filling.

Place a portion of the fruit filling in the center of each dough circle, leaving about a 1 1/2-inch border around the edges. Because the fruit will release liquid as it sits, use a slotted spoon or your hands to transfer mostly the fruit, leaving excess liquid behind in the bowl.

Shape the Galette

Fold the dough border up and over the filling, creating pleats as you work around the galette.

Gently press together any overlapping folds to help seal the crust.

Brush & Bake

Whisk together the egg yolk and water to create an egg wash. Brush the exposed dough generously with the egg wash and sprinkle with turbinado sugar.

Bake for about 35 minutes, until the crust is deeply golden brown and the filling is bubbling.

If needed, rotate the baking sheets halfway through baking for even browning. Allow the galettes to cool for at least 10 to 15 minutes before serving.

Serve warm with vanilla ice cream or whipped cream. The contrast between the flaky crust, warm fruit filling, and cold ice cream is absolutely incredible.

Storage

Store leftover strawberry rhubarb galettes in an airtight container in the refrigerator for up to 4 days. Because the filling is juicy, the crust will soften as the galettes sit, but they will still taste delicious.

To reheat, place the galettes in a 350°F oven for 8 to 10 minutes, or until warmed through. Reheating in the oven will help crisp the crust back up better than the microwave.

You can also assemble the galettes ahead of time and refrigerate them before baking. If the dough is very cold and firm when it goes into the oven, you may need to add a few extra minutes to the baking time.

For longer storage, freeze the assembled unbaked galettes on a baking sheet until firm, then wrap them well and store them in the freezer. Bake from frozen, adding several extra minutes as needed, until the crust is deeply golden and the filling is bubbling.

Variations

This galette is extremely versatile; change it up with the recommendations below!

Add Warm Spices: A pinch of cinnamon, cardamom, ginger, or nutmeg pairs beautifully with strawberries and rhubarb.

Add Citrus: Try replacing the lemon juice with orange juice, or add a bit of orange zest to the filling for extra brightness.

Make It Mixed Berry: Swap some of the strawberries for blueberries, raspberries, or blackberries for a variation similar to my Mixed Berry Galette.

Use Puff Pastry: For an extra flaky dessert, use puff pastry dough instead of pie dough. If you’re a fan of puff pastry desserts, be sure to check out my Strawberry Braid, Cream Cheese Puff Pastry, and Blueberry Puff Pastry recipes as well.

FAQ

Troubleshooting Tips

My dough is cracking when I roll it out: The dough is likely too cold. Let it sit at room temperature for 5 to 10 minutes before rolling. If the cracks are minor, simply press them back together with your fingers.

My dough keeps shrinking or springing back: The gluten may be overworked or the dough may need more time to relax. Let it rest in the refrigerator for 15 to 20 minutes, then continue rolling.

The dough is sticking to the counter: Lightly flour your work surface and rolling pin as needed. If the dough becomes too soft, transfer it to the refrigerator for 10 to 15 minutes before continuing. Or roll the dough over a piece of parchment paper.

The galettes are leaking filling while baking: A little leakage is normal. Make sure to leave a border around the filling and firmly press any overlapping folds together to help seal the crust.

The crust is pale but the filling is bubbling: Keep baking until the crust turns a deep golden brown. The crust develops most of its flavor and crisp texture during the final minutes of baking.

The dough feels too soft to work with: The butter may be warming up. Place the dough or the assembled galettes in the refrigerator or freezer until firm before baking.

The bottom crust is soggy: The galettes may need a few more minutes in the oven. Bake until the filling is bubbling and the bottoms are fully cooked and golden. Baking on the lower oven rack can also help.

My filling seems very juicy: Strawberries and rhubarb release a lot of liquid as they bake. The cornstarch will thicken the juices during baking, but some bubbling juices around the edges are completely normal.

Similar Recipes

If you enjoy baking with strawberries, be sure to check out my Strawberry Cake, Strawberry Cheesecake, or Strawberry Tres Leches Cake. And if you love rustic fruit desserts, my Mixed Berry Galette is another reader favorite that’s perfect during berry season.

For more flaky fruit-filled treats, don’t miss my Blueberry Puff Pastry and Cream Cheese Puff Pastry recipes. They’re all easy to make and perfect for breakfast, brunch, or dessert.

If you make this recipe, be sure to tag me on Instagram @piesandtacos. I’d love to see your beautiful galettes and share them with everyone!

Strawberry Rhubarb Galette

Camila Hurst

These Strawberry Rhubarb Galettes are a beautiful spring and summer dessert featuring a flaky, buttery crust and a sweet-tart filling bursting with fresh strawberries and rhubarb.

4.83 from 17 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 50 minutes mins

Resting time 3 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 4 galettes

Calories 400 kcal

Ingredients

 

Crust

• 1 batch pie dough (you can use: easy pie crust, puff pastry dough, tart crust dough, or store-bought

Filling

• 3 cups rhubarb sliced into 1/2-inch pieces
• 3 cups strawberries, quartered
• ½ cup brown sugar 100g
• ⅓ cup granulated sugar 66g
• 2 tbsp lemon juice
• ¼ cup cornstarch

For Assembly

• 1 egg yolk
• 1 tsp water
• ¼ cup turbinado sugar

Instructions

 

• Prepare your favorite homemade pie crust, puff pastry, or tart dough recipe, or use store-bought pie dough. Chill the dough according to the recipe directions before proceeding.
• In a large bowl, combine the rhubarb, strawberries, brown sugar, granulated sugar, lemon juice, and cornstarch. Stir until evenly combined.
• Preheat the oven to 375ºF.
• Divide the chilled dough into 4 portions.
• Roll each portion into a circle about 1/4-inch thick and approximately 8 inches wide.
• Transfer the rolled-out dough to a baking sheet lined with parchment paper. It’s best to assemble the galettes directly on the baking sheet, as they can be difficult to move once filled and shaped.
• Place a portion of the filling in the center of each dough circle, leaving about a 1 1/2-inch border around the edges. As the fruit sits, it will release some juice into the bowl. Use a slotted spoon or your hands to transfer mostly the fruit to the dough, leaving behind any excess liquid. This will help prevent the galettes from becoming soggy.
• Fold the edges of the dough over the filling, pleating as needed. Press gently wherever the dough overlaps to help seal the galette.
• Whisk together the egg yolk and water. Brush the exposed dough with the egg wash.
• Bake for about 35 minutes, until the crust is golden brown and the filling is bubbling. Rotate the pans halfway through baking if needed for even browning.
• Allow the galettes to cool slightly before serving. Serve warm with vanilla ice cream, if desired.
• Store leftovers in the refrigerator for up to 4 days.

Notes

Crust: You can use my pie crust, puff pastry, or tart crust recipe for these galettes. Store-bought pie dough also works well.

Before Baking: If the dough becomes soft or difficult to handle, chill the assembled galettes in the refrigerator or freezer until firm before baking.

Yield: This recipe makes 4 individual galettes. Depending on how thinly you roll the dough and how much filling you use, you may have enough scraps for a smaller fifth galette.

Flavor Variations: Add a pinch of cinnamon or cardamom to the filling for extra warmth and flavor. Citrus: Orange juice can be used in place of the lemon juice. Citrus zest is also a delicious addition to the filling.

Bake Time: The bake time can vary depending on the size of your galettes, the thickness of the dough, and your oven. Some galettes may need longer than 30 minutes. Don’t rely solely on the timer. Bake until the crust is a deep golden brown and the filling is actively bubbling in the center. If the crust is pale, continue baking for a few more minutes.

Nutrition

Serving: 1galetteCalories: 400kcal

Keyword galette, rhubarb, strawberry

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