My take on Strawberry Rhubarb Galette is lightly sweet, perfectly tart, and has just enough almond flavor to make the whole thing feel extra special. It’s one of my favorite rustic desserts to make in late spring and early summer when rhubarb season is in full swing.
Serve it slightly warm with a scoop of vanilla ice cream, crème fraîche or whipped cream. Perfect for your next outdoor dinner party.
For more strawberry and rhubarb flavor, try my tart Rhubarb Custard Bars and Macerated Strawberries.
Strawberry Rhubarb Galette: Recipe at a Glance
Prep + Chill Time
2 hrs 55 mins
Cook Time
55 mins
Total Time
3 hrs 50 mins
Servings
8 slices
Calories*
278 kcal
Difficulty
Easy
Main Ingredients
Strawberries, rhubarb, all-purpose flour, almond flour, sugar, butter, cornstarch, and sliced almonds.
Technique
Making a galette crust, rolling the crust, mixing fruit with sugar, layering it in the galette, pleating the edges, and baking.
*Calories are estimated
Table of Contents
Why This Recipe Works
- Easy and Rustic: This rustic galette is much easier to pull off than a traditional pie, making it perfect for beginner bakers or anyone wanting a low-fuss dessert.
- Spring Flavor Combo: Strawberries and rhubarb are at their absolute best in spring and early summer, making this the perfect spring or summer dessert.
- Tested and Reliable: Groceries are expensive! All my Dessert Recipes are tested by me, my team and/or recipe testers before posting.
Ingredients
An impressive recipe that comes together with some pretty standard pantry and fridge staples. Here’s what you will need:
- Flours: You will need both All-Purpose Flour and Almond Flour for this recipe. If you don’t have almond flour, you can make it with all-purpose flour, but you will have to make some adjustments to the amount of water. I still think you should use both flours, as the almond flour will give a nice nutty flavor to the crust.
- Sugar: I am using standard white sugar in this recipe, but you can totally use brown sugar if you like. I just find that the white sugar doesn’t overpower the delicate flavor of the rhubarb and strawberries.
- Unsalted Butter: Traditionally, a galette crust is made with butter, and I am not deviating from tradition here! Use very cold butter for the flakiest crust. It’s the same principle in my savory Heirloom Tomato Galette and sweet Blueberry Peach Galette.
- Cold Water: I wouldn’t normally list water in the ingredient section, but the key to a flaky galette crust is really cold water. I even like to use ice water.
- Apple Cider Vinegar: Keeps the dough tender and flaky.
- Fresh Strawberries: Fresh strawberries work best here, but frozen can work in a pinch if thawed and drained. For more spring and early summer strawberry flavor, try my Macerated Strawberries, Strawberry Balsamic Jam and Strawberry Burrata Salad.
- Fresh Rhubarb: Adds the classic tart flavor that balances the sweetness of the berries. For more tangy rhubarb flavor, try my Rhubarb Custard Bars.
- Cornstarch: Thickens the juices and helps prevent a runny filling. This is key to making sure you have a well-set filling.
- Sliced almonds: Adds crunch and extra almond flavor. Totally optional, but I think it makes the galette crust look perfect.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Rustic Strawberry Rhubarb Galette
Step 1. Mix Dry Ingredients. Prepare the galette dough by combining the all-purpose flour, almond flour, sugar, and salt in a large mixing bowl (Image 1).
Step 2. Add Butter. Cut the cold butter into the flour mixture using a pastry cutter until the butter pieces are about pea-sized (Image 2). Some larger butter pieces are okay.
Step 3. Add Water and Vinegar. Mix the cold water and apple cider vinegar together. Slowly add the liquid to the dough, tossing gently until a shaggy dough forms (Image 3). You may not need all the water. The dough should hold together when squeezed but still look shaggy. The dough should not feel wet or sticky.
Step 4. Form. Form the dough into a 1-inch thick disc, wrap tightly with plastic wrap, and refrigerate for at least 2 hours (Image 4).
Step 5. Roll. Once chilled, roll the dough out on lightly floured parchment paper into an 11 to 12-inch diameter circle (Image 5). Rotate the dough occasionally while rolling to prevent sticking. Keep the dough slightly thicker so it can support the filling when folded. You can cut the dough into a perfect circle if you want to, but it’s not totally necessary (Image 6).
Step 6. Transfer. Transfer the rolled dough on the parchment paper to a baking sheet and refrigerate while preparing the filling.
Step 7. Make Filling. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla bean paste, almond extract, and salt (Image 7). Stir until evenly coated.
Step 8. Fill. Spoon the fruit mixture into the center of the dough, leaving a 1 to 1½-inch border around the edges (Image 8).
Step 9. Fold. Fold the edges of the dough over the filling, pleating as you go (Image 9).
Step 10. Refrigerate. Refrigerate the assembled galette while preheating the oven to 400°F.
Step 11. Egg Wash and Garnish. Brush the crust with egg wash, then sprinkle with sliced almonds and turbinado sugar (Images 10-11).
Step 12. Bake. Bake galette on the bottom rack for 45–50 minutes until the crust is deeply golden brown, and the filling is bubbling. The filling should bubble thickly around the edges, and the rhubarb should look softened but not mushy. The underside should feel crisp. Let the galette cool for at least 30 minutes on a cooling rack before slicing (Image 12). This helps the filling set properly.
Expert Tips
- Keep everything cold. Cold butter and chilled dough are the secret to a flaky galette crust. If the dough starts warming up while rolling, place it back in the fridge for 10–15 minutes.
- Don’t overwork the dough. A slightly shaggy dough is perfectly fine and actually helps create flaky layers.
- Use a food processor. You can use a food processor to make the dough. Remember not to run it on fast, and use the pulse feature until the dough comes together. The food processor method is outlined in my Blueberry Peach Galette recipe if you’re interested.
- Roll the dough slightly thicker than pie dough. A thicker crust helps support the juicy filling and prevents tearing.
- Chill the assembled galette before baking. This helps the butter firm back up and keeps the buttery crust from slumping in the oven.
- Let the filling bubble fully in the oven. The juices should be visibly bubbling before removing from the oven.
- Allow the galette to cool before slicing. The filling thickens as it cools, making cleaner slices and preventing juices from running everywhere.
- Cornstarch is essential. Strawberries and rhubarb release a lot of moisture while baking, so the thickener helps create a jammy filling instead of a soupy one.
- Rustic is the goal. Galettes are meant to look imperfect, so don’t stress about perfectly even folds.
- Some other additions: feel free to add some lemon zest, orange zest or even lime zest to the fruit mixture.
Strawberry Rhubarb Galette Recipe FAQs
Yes. The dough can be made up to 3 days ahead and kept refrigerated. You can also freeze it for up to 2 months.
Store leftovers loosely covered in the refrigerator for up to 3 days. The crust will soften slightly over time but will still taste delicious.
Yes. Reheat slices in a 350°F oven for about 10 minutes to crisp the crust back up.
Yes. You can freeze the baked galette once fully cooled. Wrap tightly and freeze for up to 2 months. Reheat directly from frozen in a 350°F oven until warmed through.
You can, but fresh fruit is best for texture. If using frozen strawberries or rhubarb, thaw and drain them well first to reduce excess moisture. I also love to freeze rhubarb in the spring to use all year round, so if you grow it or have access to it at the farmer’s markets in the spring, freeze it in ziplock bags.
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Strawberry Rhubarb Galette with Almonds
Ingredients
For the Crust
- 1 ¼ cup All purpose flour – 155 grams
- ¼ cup Almond flour – 24 grams
- 1 tablespoon Sugar – 13 grams
- ½ teaspoon Kosher salt
- ½ cup Unsalted butter (cold and cut into cubes) – 113 grams
- ¼ cup Ice cold water – 56 grams
- 1 teaspoon Apple cider vinegar
For the Filling
- 2 cup Strawberries (stems removed and sliced) – 320 grams
- 1 ½ cup Rhubarb (sliced into ½ inch pieces) – 180 grams
- ¼ cup Sugar – 50 grams
- 2 tablespoon Cornstarch – 16 grams
- 1 teaspoon Vanilla bean paste
- ¼ teaspoon Almond extract
- ¼ teaspoon Kosher salt
For Egg Wash and Garnish
- 1 Egg
- 1 tablespoon Water
- 2-3 tablespoon Sliced almonds – 12-18 grams
- 1-2 tablespoon Turbinado sugar
Instructions
- Mix Dry Ingredients. Prepare the galette dough by combining the all-purpose flour, almond flour, sugar, and salt in a large mixing bowl.
- Add Butter. Cut the cold butter into the flour mixture using a pastry cutter until the butter pieces are about pea-sized. Some larger butter pieces are okay.
- Add Water and Vinegar. Mix the cold water and apple cider vinegar together. Slowly add the liquid to the dough, tossing gently until a shaggy dough forms. You may not need all the water. The dough should hold together when squeezed but still look shaggy. The dough should not feel wet or sticky.
- Form. Form the dough into a 1-inch thick disc, wrap tightly with plastic wrap, and refrigerate for at least 2 hours.
- Roll. Once chilled, roll the dough out on lightly floured parchment paper into an 11 to 12-inch diameter circle. Rotate the dough occasionally while rolling to prevent sticking. Keep the dough slightly thicker so it can support the filling when folded. You can cut the dough into a perfect circle if you want to, but it’s not totally necessary.
- Transfer. Transfer the rolled dough on the parchment paper to a baking sheet and refrigerate while preparing the filling.
- Make Filling. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla bean paste, almond extract, and salt (Image 7). Stir until evenly coated.
- Fill. Spoon the fruit mixture into the center of the dough, leaving a 1 to 1½-inch border around the edges.
- Fold. Fold the edges of the dough over the filling, pleating as you go.
- Refrigerate. Refrigerate the assembled galette while preheating the oven to 400°F.
- Egg Wash and Garnish. Brush the crust with egg wash (beaten egg and water), then sprinkle with sliced almonds and turbinado sugar.
- Bake. Bake galette on the bottom rack for 45–50 minutes until the crust is deeply golden brown, and the filling is bubbling. The filling should bubble thickly around the edges, and the rhubarb should look softened but not mushy. The underside should feel crisp. Let the galette cool for at least 30 minutes on a cooling rack before slicing. This helps the filling set properly.
Notes
- Flours: You will need both All-Purpose Flour and Almond Flour for this recipe. If you don’t have almond flour, you can make it with all-purpose flour, but you will have to make some adjustments to the amount of water. I still think you should use both flours, as the almond flour will give a nice nutty flavor to the crust.
- Cold Water: I wouldn’t normally list water in the ingredient section, but the key to a flaky galette crust is really cold water. I even like to use ice water.
- Apple Cider Vinegar: Keeps the dough tender and flaky.
- Fresh Strawberries: Fresh strawberries work best here, but frozen can work in a pinch if thawed and drained.
- Fresh Rhubarb: Adds the classic tart flavor that balances the sweetness of the berries.
- Cornstarch: Thickens the juices and helps prevent a runny filling. This is key to making sure you have a well-set filling.
- Sliced almonds: Adds crunch and extra almond flavor. Totally optional, but I think it makes the galette crust look perfect.
- Keep everything cold. Cold butter and chilled dough are the secret to a flaky galette crust. If the dough starts warming up while rolling, place it back in the fridge for 10–15 minutes.
- Don’t overwork the dough. A slightly shaggy dough is perfectly fine and actually helps create flaky layers.
- Roll the dough slightly thicker than pie dough. A thicker crust helps support the juicy filling and prevents tearing.
- Let the filling bubble fully in the oven. The juices should be visibly bubbling before removing from the oven.
- Allow the galette to cool before slicing. The filling thickens as it cools, making cleaner slices and preventing juices from running everywhere.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Troubleshooting Common Galette Problems
I’ve been making fruit galettes for years and have tested so many different variations. Read through these common issues so that you are as prepared as you can be to tackle this recipe.
Why is my galette filling runny?
This usually happens when the galette wasn’t baked long enough, there wasn’t enough cornstarch or the galette was sliced too soon.
Make sure the filling is actively bubbling before removing it from the oven and let it cool for at least 30 minutes before slicing.
Why is my crust crumbly?
A crumbly dough usually means it needs a little more water. Add cold water one teaspoon at a time until the dough just comes together.
Why did my galette dough crack while folding?
The dough may have been too cold or too dry. Let it sit at room temperature for 5 minutes before folding. Small cracks can also be patched easily by pressing the dough together with your fingers.
Why is the bottom crust soggy?
Too much fruit juice can soak into the dough. To help prevent this:
- Chill the dough before baking
- Bake on the lower oven rack
- Avoid overfilling the galette
- Make sure the oven is fully preheated
Why did butter leak out of my crust?
This usually happens if the butter becomes too warm before baking. Always chill the assembled galette before it goes into the oven.
Why did the filling leak out?
Small leaks are normal with rustic galettes, but large leaks can happen if:
- The dough was rolled too thin
- The galette was overfilled
- The folds weren’t sealed properly
Keep the dough slightly thick and leave enough border for folding.
