Strawberry Rhubarb Galette

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

Rustic and simple to put together, this sweet and tart strawberry rhubarb galette is the perfect springtime pastry!
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 1 hour
Course Dessert
Cuisine American, French
Servings 8 servings

Ingredients
  

  • 1 ½ cups all purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter cubed
  • cup ice cold water
  • 3 cups rhubarb peeled and diced
  • 2 cups strawberries cored and sliced
  • cup brown sugar
  • 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.
Keyword baking, dessert, galette, pastries, spring baking, Strawberries, strawberry, Strawberry Rhubarb
Tried this recipe?Let us know how it was!

Looking for other rhubarb and strawberry recipes?

Check out my baking page or perhaps one of my favorites below will tickle your fancy!

Rhubarb Streusel Muffins

Well, spring has finally arrived in Northern Wisconsin. The trees are blossoming, the bees are buzzing, and the rhubarb and asparagus are pushing up through the ground. I’ll tell you, that makes for one happy food blogger over here. And with the rhubarb coming up, it’s time to bake all the goodies. This year, we started with these delicious and simple Rhubarb Streusel Muffins. 

I know the natural combination is sweet strawberry to counter the tartness of the rhubarb. However, the Mr loves rhubarb in all forms, and particularly likes to keep it without the strawberries. What that means is that I worked hard to counter the tartness with just the right amount of sugar without going too heavy as to cover the tartness all together. 

These rhubarb streusel muffins fit the bill. They are light and fluffy and the streusel topping gives you the bit of sweetness on the tongue that is just about perfect. You’ll bake up a dozen breakfast treats in no time and everyone will be asking for more!

Let’s get baking!

Your Ingredients 

  • ¾ cup whole milk 
  • ¼ cup oil 
  • 1 large egg 
  • 1 teaspoon vanilla 
  • 2 cups all purpose flour
  • 6 tablespoons sugar (or ⅜ cup)
  • 2 teaspoons baking powder 
  • ½ teaspoon salt
  • ¼ teaspoon cardamom 
  • 1 cup fresh or frozen rhubarb 

Streusel Topping

  • 3 tablespoons flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons firm butter

Your Steps to Rhubarb Streusel Muffins

Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups. 

In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom. Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb. Divide the batter evenly among the muffin cups. 

In a small bowl, combine flour and brown sugar for the streusel topping. Cut the butter into small pieces. Use a pastry blender to cut the butter into the flour and sugar until crumbly. In a pinch, forks or knives can be used. Top each muffin with streusel topping. 

Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea. 

Rhubarb Streusel Muffins

These rhubarb streusel muffins are delicious baked treat that combine the tartness of rhubarb and the sweetness of that streusel topping! Give them a try!
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ¾ cup whole milk
  • ¼ cup oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 6 tablespoons sugar or ⅜ cup
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cardamom
  • 1 cup fresh or frozen rhubarb

Streusel Topping

  • 3 tablespoons flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons firm butter

Instructions
 

  • Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.
  • In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom.
  • Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb.
  • Divide the batter evenly among the muffin cups.
  • In a small bowl, combine flour and brown sugar. Cut the butter into small pieces.
  • Use a pastry blender to cut the butter into the flour and sugar until crumbly.
  • In a pinch, forks or knives can be used. Top each muffin with streusel topping.
  • Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea.
Keyword Breakfast, breakfast breads, breakfast muffins, Rhubarb, rhubarb muffins, rhubarb recipes
Tried this recipe?Let us know how it was!

Looking for some other sweet treats?

Please check out my Baking page for some delicious treats! Or maybe one of the muffins or breads below will tickle your fancy!