This strawberry rhubarb galette features a tender, slightly sweet crust filled with juicy strawberries and tart rhubarb—the perfect spring or summer dessert. Serve warm with vanilla ice cream or whipped cream for a classic finish.
What Makes a Strawberry Rhubarb Galette
Galettes are an easy, rustic alternative to pies—less fuss, but just as satisfying. The crust can be a little imperfect and still look charming, while pie crust often demands more precision. The combination of sweet strawberries and tart rhubarb is a timeless pairing; you only need a touch of sugar to let their flavors shine.
How to Make the Galette Crust
- Combine the flour, sugar, cornmeal and salt in a food processor and pulse a few times to mix. If you don’t have a food processor, whisk the dry ingredients together in a bowl.
- Add cold butter, cut into tablespoon-sized pieces, and pulse until the mixture resembles coarse crumbs with pea-sized bits of butter. If working by hand, use a pastry cutter, fork or two knives.
- Slowly add the buttermilk through the feed tube and continue mixing until a dough ball forms. If it’s still dry, add another tablespoon of buttermilk.
- Wrap the dough ball in plastic and chill for at least one hour.
How to Assemble & Make Strawberry Rhubarb Galette
- Preheat the oven to 375°F (190°C) when you’re ready to assemble.
- In a medium bowl, gently combine all filling ingredients and let them sit briefly so the mixture can release some juice and thicken slightly.
- On a lightly floured piece of parchment, roll the chilled dough into a rough 12–14 inch circle. It doesn’t need to be perfect—the galette should look rustic. Transfer the parchment and dough to a large baking sheet.
- Spoon the filling into the center of the dough, leaving a border around the edge. Fold the dough edges up over the filling, overlapping the pastry as needed.
- Beat the egg and brush it over the exposed crust, then sprinkle turbinado sugar on top for crunch and shine.
- Bake for about 45 minutes, until the crust is golden and the filling is bubbling. Let the galette cool for 20–30 minutes before slicing.
Tips for Making This Strawberry Rhubarb Galette
- A small amount of juice may seep from the edges during baking. If the filling releases a lot of liquid as it rests, spoon off some of the excess before adding it to the dough to avoid a soggy crust.
- Cornmeal adds a subtle texture and flavor to the crust; you can substitute extra flour if you prefer.
- If you don’t have buttermilk, regular milk or even water will work in a pinch.
Try a light scoop of vanilla ice cream on warm slices for a classic pairing. The contrast of cold, creamy ice cream with warm fruit and flaky crust is irresistible.
Strawberry Rhubarb Galette
Brooke Homec
Pin Recipe
Ingredients
For the crust:
- 1½ cups (210 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (40 g) cornmeal
- ½ teaspoon salt
- ½ cup (113 g) cold butter, cut into pieces
- ¼ cup (60 g) buttermilk
- 1 egg
- 2 tablespoons turbinado sugar
For the filling:
- 1 cup (122 g) diced rhubarb
- 2 cups cut strawberries
- ¼ cup (50 g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- ¼ teaspoon cardamom (optional)
Instructions
To make the crust:
- Combine the dry ingredients and pulse or whisk to mix.
- Work in the cold butter until the mixture is crumbly with pea-sized bits.
- Add buttermilk and mix until a dough forms; chill for at least one hour.
Assembling:
- Preheat oven to 375°F (190°C).
- Mix the filling ingredients and let them rest briefly to thicken.
- Roll dough on floured parchment into a 12–14 inch circle and transfer to a baking sheet.
- Add the filling to the center and fold the edges up over the fruit.
- Brush the crust with beaten egg and sprinkle with turbinado sugar.
- Bake 45 minutes until golden and bubbling. Cool 20–30 minutes before serving.
Notes
Some juices may escape from the edges; that’s normal for a rustic galette. If the filling looks very watery after resting, drain a bit before filling the dough to prevent sogginess.
Measurements include both cups and grams. If you don’t have a scale, spoon flour lightly into the cup measure rather than packing it down—this yields a better texture.
Nutrition
Let us know how it turned out!