Rustic, sweet, and tangy in the best way.
Hey there!
If you’ve never made a galette, it’s basically a pie without the pressure. No fussy crust edges, no perfect circle needed—just roll it out, pile in the fruit, fold the sides, and bake. That’s it. This Strawberry Rhubarb Galette is one of my favorite spring and summer desserts. It’s juicy, buttery, lightly sweet, and honestly… pretty gorgeous for how little effort it takes.
🥧 Servings & Time
- Servings: 6 slices
- Prep Time: 20 minutes
- Chill Time: 30 minutes (for dough)
- Cook Time: 40–45 minutes
- Total Time: About 1 hour 35 minutes (but worth it)
❤️ Why I Love This Recipe
I made this for a potluck once and everyone went in for seconds. It’s got the best balance of flavors—sweet strawberries, tart rhubarb, buttery crust. Plus, it’s got that cozy, homey vibe that feels fancy and casual all at once.
- The crust is flaky and golden
- Strawberry + rhubarb is such a good sweet-tart combo
- No pie pan needed
- Perfect for showing off summer produce
- You don’t need to be a pro baker to pull it off
🔬 Why This Recipe Works (Quick Science)
- Rhubarb is super tart, so the sugar in the filling balances it while the strawberries add natural sweetness and moisture.
- Cornstarch thickens the fruit juices so the galette isn’t soggy.
- Cold butter in the dough = flaky crust as it melts in the oven, creating pockets of air.
- Folding the crust around the fruit keeps the filling contained without needing a pie dish.
🧠 Meal Plan Ideas
- Make this for a weekend brunch
- Serve with whipped cream or ice cream for a relaxed dinner party dessert
- Slice leftovers for a sweet treat with coffee the next day
- Use the dough recipe to make mini galettes with other fruit
⚠️ Common Mistakes to Avoid
- Not chilling the dough – warm dough = sticky mess and no flake
- Overfilling the center – it’ll leak everywhere
- Skipping parchment – trust me, cleanup will be rough without it
- Not baking long enough – the crust should be deep golden brown, not pale
🍓 What You’ll Need
For the crust:
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the filling:
- 1½ cups sliced fresh strawberries
- 1 cup sliced rhubarb (about ½-inch thick)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
To finish:
- 1 egg (for egg wash)
- 1 tablespoon turbinado sugar (optional, for crust)
🧰 Tools You’ll Need
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Knife & cutting board
- Small bowls for prep
🔄 Substitutions & Variations
- Fruit: Sub in peaches, blueberries, or raspberries
- Flour: Use half whole wheat for a nuttier flavor
- Butter: Use plant-based butter to make it dairy-free
- Sugar: Coconut sugar works for a deeper flavor
🕒 Make-Ahead Tips
- Dough can be made 2 days ahead and kept chilled
- You can slice fruit and mix the filling up to a day in advance
- Assemble and freeze unbaked galette; bake straight from frozen (just add 10 extra minutes)
👣 Step-by-Step Instructions
Step 1: Make the crust
In a bowl, mix the flour, sugar, and salt. Add cold cubed butter and use a pastry cutter or fork to work it in until it looks like coarse crumbs. Add ice water one tablespoon at a time until the dough comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
Step 2: Prep the filling
In a separate bowl, combine sliced strawberries, sliced rhubarb, sugar, cornstarch, vanilla, and lemon zest. Toss gently to coat.
Step 3: Roll out the dough
On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
Step 4: Add the filling
Spoon the fruit filling into the center of the dough, leaving a 2-inch border all around.
Step 5: Fold the edges
Gently fold the dough edges over the fruit, pleating as needed. It’s okay if it’s rustic! Beat the egg and brush it over the crust. Sprinkle with turbinado sugar if using.
Step 6: Bake
Bake at 400°F for 40–45 minutes until the crust is golden and the fruit is bubbly.
Step 7: Cool and serve
Let the galette cool for at least 15 minutes before slicing. Serve warm or at room temp with whipped cream or vanilla ice cream.
🧊 Leftovers & Storage Tips
- Store leftovers in an airtight container at room temp for 1 day or in the fridge for up to 3 days
- Reheat slices in the oven at 350°F for 5–7 minutes
- Not ideal for freezing once baked (crust gets soggy)
🔢 Exact Macros (Per slice, out of 6)
- Calories: 285
- Protein: 3g
- Fat: 14g
- Carbs: 37g
- Fiber: 2g
- Sugar: 18g
🍨 What to Serve With
- A scoop of vanilla bean ice cream
- Whipped cream with a dash of cinnamon
- Hot coffee or cold brew
- Mint tea or sparkling water with lemon
❓ FAQ
Can I use frozen fruit?
Yes! Just thaw and drain really well first.
Do I have to make the crust from scratch?
Nope. Store-bought pie crust works great in a pinch.
Why is my galette leaking?
You may have overfilled it or not folded the edges tightly. Still tasty though!
Can I make mini versions?
Yes! Use smaller dough rounds and reduce bake time to 25–30 mins.
Now You Bake 🍓🥧
This Strawberry Rhubarb Galette is cozy, rustic, and just plain good. It’s one of those desserts that feels special without being fussy. Give it a try this weekend, and let me know how it turns out! Got a twist you tried? Leave a comment—I’d love to hear all about it. 💬👇
