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This Strawberry Rhubarb Galette is a simple, rustic dessert that highlights the perfect balance of sweet strawberries and tart rhubarb. Wrapped in a flaky, buttery crust, it delivers all the flavor of an easy strawberry rhubarb pie without the fuss.

If you love strawberry rhubarb desserts, this one is a must-bake. It’s approachable, beautiful, and perfect for spring and summer baking.

slice of strawberry rhubarb galette served on a plate with a scoop of vanilla ice cream and fresh strawberries

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Table of Contents

❤️ Why You’ll Love This Recipe

  • Easy to make with no special pan required
  • Perfect balance of sweet and tart flavors
  • Flaky, buttery crust made from scratch
  • Rustic look that still feels bakery-quality
  • Great way to use fresh strawberry rhubarb

Key Ingredients

NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.

Strawberries

Fresh strawberries bring natural sweetness and help balance the tart rhubarb.

Rhubarb

Rhubarb adds that classic tangy bite that makes this dessert so unique and flavorful.

All-purpose flour

Forms the base of the flaky crust, giving structure and that classic galette texture.

Unsalted butter

Cold butter creates a tender, flaky crust that makes this dessert taste as if it came from a bakery.

Cornstarch

Helps thicken the juicy filling so your galette slices cleanly, not run.

overhead view of ingredients for strawberry rhubarb galette including sliced strawberries, chopped rhubarb, flour, butter, sugar, lemon, egg, and ice water on a pink background

Ingredients & Substitutions

NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.

  • all-purpose flour – no substitution recommended
  • granulated sugar – no substitution recommended
  • kosher salt – substitute with fine salt, using slightly less
  • unsalted butter – no substitution recommended
  • ice water – no substitution recommended
  • apple cider vinegar – substitute with lemon juice or white vinegar
  • rhubarb – substitute with more strawberries, raspberries, or chopped peaches
  • strawberries – substitute with raspberries or chopped peaches
  • cornstarch – substitute with tapioca starch or flour, though the texture may vary
  • lemon zest – substitute with orange zest for a slightly different citrus flavor
  • large egg – substitute with heavy cream or milk for brushing the crust, though the shine will be lighter
  • turbinado sugar – no substitution recommended

Variations

  • Add blueberries or raspberries for a mixed berry twist
  • Swap rhubarb for peaches for a sweeter version
  • Add a pinch of cinnamon or ginger for warmth
  • Sprinkle almond flour under the filling for extra texture and to absorb juices
  • Add a dollop of sweetened whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.

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close-up angled view of baked strawberry rhubarb galette showing golden crust and juicy filling

Tips for Best Results

  • Keep ingredients cold for the flakiest crust
  • Do not overwork the dough to avoid toughness
  • Use enough cornstarch if your strawberry rhubarb mixture is extra juicy
  • Leave a wide border so folding is easy and neat
  • Let the galette cool slightly before slicing so the filling sets

FAQs

Can I make Strawberry Rhubarb Galette ahead of time?

Yes! The dough can be made up to 3 days ahead and refrigerated. You can also assemble the galette a few hours before baking.

Can I use frozen fruit?

Yes, but do not thaw it first. Add extra cornstarch to help control excess moisture.

What can I substitute for rhubarb in strawberry rhubarb desserts?

You can use more strawberries, raspberries, or chopped peaches for a different flavor.

How do I prevent a soggy crust?

Sprinkle a thin layer of almond flour or breadcrumbs on the dough before adding the filling, or bake on a preheated baking sheet.

How to Store Strawberry Rhubarb Galette

Store leftover Strawberry Rhubarb Galette covered in the refrigerator for up to 3 days. Reheat in the oven to maintain a crisp crust.

How to Make Strawberry Rhubarb Galette

NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.

This Strawberry Rhubarb Galette comes together with a simple homemade crust and a quick fruit filling. Once assembled, it bakes into a golden, bubbly dessert with a crisp crust and juicy center.

Quick steps:

  1. Make and chill the dough.
  2. Toss the strawberry rhubarb filling ingredients together.
  3. Roll out the dough and add filling.
  4. Fold edges, brush with egg wash, and sprinkle sugar.
  5. Bake until golden and bubbly.
flour and sugar in a mixing bowl with a whisk on a pink surface
flour mixture with small pieces of butter cut in, shown in a mixing bowl
flour and butter mixture in a bowl with a knife and ice water nearby
dough formed into a rough ball in a mixing bowl
flattened disk of dough wrapped in plastic wrap on a pink surface
sliced strawberries and chopped rhubarb mixed with sugar, cornstarch, and lemon zest in a bowl
strawberry and rhubarb filling fully mixed and coated in juices in a bowl
galette dough rolled out into a rough circle with a rolling pin
rolled out galette dough placed on a parchment-lined baking sheet
strawberry and rhubarb filling piled in the center of rolled galette dough on a parchment-lined baking sheet
galette dough folded over strawberry and rhubarb filling to form a rustic crust
unbaked strawberry rhubarb galette with small pieces of butter scattered over the filling
galette brushed with egg wash with a small bowl and pastry brush on the baking sheet
close-up of galette crust sprinkled with sugar and filled with strawberries and rhubarb
baked strawberry rhubarb galette on a parchment-lined baking sheet with golden crust
baked strawberry rhubarb galette on parchment paper with strawberries and utensils nearby

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strawberry rhubarb galette with one slice removed and lifted on a pie server
overhead view of baked strawberry rhubarb galette on parchment paper with a fork and pie server nearby
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Servings: 8 servings

Strawberry Rhubarb Galette

By Jamie Sherman
Make this Strawberry Rhubarb Galette with a flaky crust and juicy fruit filling for an easy spring dessert everyone will love.
Prep: 20 minutes
Cook: 40 minutes
Additional Time: 30 minutes
Total: 1 hour 30 minutes
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Equipment

Ingredients 

for the crust

  • 1½ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, cold and cubed
  • 4-5 tablespoons ice water
  • 1 teaspoon apple cider vinegar

for the filling

  • 2 cups rhubarb, sliced into ½-inch pieces
  • 1½ cups strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2-3 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon unsalted butter, cut into small pieces

for assembly

  • 1 large egg, beaten
  • 1 tablespoon turbinado sugar, optional

Instructions 

  • In a large bowl, whisk together flour, sugar, and salt. Cut in butter until crumbly.
    1½ cups all-purpose flour, 2 teaspoons granulated sugar, ½ teaspoon kosher salt, ½ cup unsalted butter
  • Add ice water and vinegar. Mix until dough just comes together.
    4-5 tablespoons ice water, 1 teaspoon apple cider vinegar
  • Shape into a disk, wrap, and chill for at least 30 minutes.
  • Toss rhubarb, strawberries, sugar, cornstarch, and lemon zest. Let sit 10 minutes.
    2 cups rhubarb, 1½ cups strawberries, ½ cup granulated sugar, 2-3 tablespoons cornstarch, 1 teaspoon lemon zest
  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Roll dough into a 12-inch circle and transfer to baking sheet.
  • Add filling to center, leaving a 2-inch border. Dot with butter.
    1 tablespoon unsalted butter
  • Fold edges over filling, pleating as needed.
  • Brush with egg wash and sprinkle with turbinado sugar.
    1 large egg, 1 tablespoon turbinado sugar
  • Bake 35-40 minutes until golden and bubbly.
  • Cool at least 15 minutes before slicing.

Notes

🥡 STORAGE

  • Store leftovers covered in the refrigerator for up to 3 days.
  • Keep in an airtight container or wrapped tightly once cooled.

♨️ REHEATING

  • Reheat in a 300°F oven for 8-12 minutes.
  • Reheat in an air fryer at 300°F for 3-5 minutes.
  • Microwave in short bursts, though the crust softens.

❄️ FREEZING

  • Freeze baked galette up to 2 months, wrapped well.
  • Thaw overnight in the refrigerator before reheating.
  • Freeze unbaked galette, then bake from frozen, adding extra time.

💡 TIPS FOR BEST RESULTS

  • Keep butter and water cold.
  • Use more cornstarch if the fruit is very juicy.
  • Let filling sit before assembling.
  • Leave enough border for folding.
  • Cool before slicing for cleaner cuts.

🍳 ALTERNATE COOKING METHODS

  • Bake on a preheated baking sheet for a crisp bottom.
  • Use a pizza stone for extra browning.

♻️ LEFTOVERS

  • Serve over yogurt or ice cream.
  • Reheat and top with whipped cream.
  • Chop and layer into parfaits.

📝 NOTES

  • Rustic edges are part of the charm.
  • Add almond flour or breadcrumbs under filling if very juicy.
  • Do not thaw frozen fruit before using.
  • Best enjoyed fresh, but leftovers reheat well.

Nutrition

Serving: 1slice, Calories: 288kcal, Carbohydrates: 38g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 158mg, Potassium: 167mg, Fiber: 2g, Sugar: 17g, Vitamin A: 463IU, Vitamin C: 19mg, Calcium: 42mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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