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Last Updated on June 7, 2024 by Jess
This one has been on my heart for a while and I am dang excited that I finally got to put a delicious strawberry rhubarb galette together for you. Yay for all the spring time harvesting and gardening. School is out and I am here for it!
I have always said, “I don’t do pies.” I am not sure why, but I think part of it has to do with the intimidation factor of the “perfect pie crust.” You can’t fail at it if you don’t make it, right? I also have always thought cakes and brownies were far superior to pie. I like this excuse better because generally I have a growth mindset. But as I have grown as a baker (I LOVE a good homemade laminated dough!), I have also sort of dismissed the “no pies for me” vibe I have been giving out.
This especially became true when I discovered the galette. A galette is this beautiful French pastry that is a sort of free form pie, free of a specific baking pan. It feels rustic and homey; a homesteader’s paradise. Maybe it will be my gateway to the regular pie, but for now, I can foresee many galettes, sweet and savory, in my future.
This strawberry rhubarb galette has a lovely, slightly sweet crust that has a perfect flour to butter ratio. The fruit melts together with two different sugars and although it looks exquisite, it truly is a bake that is easier than it looks and requires minimal work. It’s a great one to serve up any time of day (The Mr would say it makes a great “breakfast pie.” Ha!)
Ready to start baking together? Let’s do it!
Your Ingredients for Strawberry Rhubarb Galette
- 1 ½ cups all purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup cold butter, cubed
- ⅓ cup ice cold water
- 3 cups rhubarb, peeled and diced
- 2 cups strawberries, cored and sliced
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 2 tablespoons cornstarch
- 3 tablespoons flour
- 1 tablespoon lemon juice
- 1 egg yolk
- Additional sugar for sprinkling on the crust
Your Steps to Strawberry Rhubarb Galette
In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand.
Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water.
Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour.
Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven).
Now to prepare the filling
If you have not yet, prepare the strawberries and rhubarb. Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water.
Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet).
At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand.
Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.
Strawberry Rhubarb Galette
Ingredients
- 1 ½ cups all purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup cold butter cubed
- ⅓ cup ice cold water
- 3 cups rhubarb peeled and diced
- 2 cups strawberries cored and sliced
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 2 tablespoons cornstarch
- 3 tablespoons flour
- 1 tablespoon lemon juice
- 1 egg yolk
- Additional sugar for sprinkling on the crust
Instructions
- In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand.
- Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water.
- Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour.
- Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven) and prepare the rhubarb and strawberries.
- Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water.
- Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet).
- At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand.
- Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.
Looking for other rhubarb and strawberry recipes?
Check out my baking page or perhaps one of my favorites below will tickle your fancy!
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