Strawberry Rhubarb Galette Recipe

Strawberry Rhubarb Galette Recipe

Celebrate summer with this sweet and tart Strawberry Rhubarb Galette recipe! It’s perfect with a scoop of vanilla ice cream.
Course Dessert, Pies and Tarts
Cuisine French
Keyword strawberry rhubarb galette
Prep Time 1 hour 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Calories 318kcal
Author Rebecca Swanner


Galette Dough

  • 125 grams unsalted butter cold
  • 175 grams all-purpose flour
  • 75 grams cornmeal
  • 2 Tbsp. caster sugar
  • ¼ tsp. salt
  • 4 Tbsp. ice water

Strawberry Rhubarb Filling

  • cups sliced strawberries
  • 2 cups rhubarb sliced into 1/4" pieces
  • 1 Tbsp. cornstarch
  • 2 Tbsp. caster sugar
  • ½ cup ground almonds
  • 1 large egg beaten
  • 1 Tbsp. raw sugar


Galette Dough

  • Dice butter. Return butter to fridge.
  • Combine flour, cornmeal, sugar, and salt in a medium bowl.
  • Add cold butter, working in with pastry cutter until fully mixed in and dough chunks are the size of pebbles.
  • Add water, one tablespoon at a time, until the dough can be gathered into a ball.
  • Form the ball into a disc, wrap in plastic, and place in fridge for one hour.

Strawberry Rhubarb Filling

  • Preheat oven to 375° F.
  • Mix together almonds and sugar in a small bowl. Set aside.
  • Toss rhubarb, strawberries, and cornstarch together in medium bowl until fully combined.

Galette Assembly

  • Remove galette dough from fridge and place between two layers of parchment paper. Roll into circle approximately 12" across and 1/4" thick
  • Transfer bottom layer of parchment paper and dough to baking sheet.
  • Sprinkle almond mixture on top of dough.
  • Place strawberry rhubarb mixture in the center of the dough.
  • Fold the edges of the dough up around the filling. Cover any tears with galette dough from the center.
  • Brush crust with beaten egg and top with raw sugar.
  • Bake for 35-40 minutes until crust is golden brown and fruit is bubbling. Remove from oven and let cool on wire rack.


  • To make caster sugar, place granulated sugar in bowl of food processor and pulse 15 times.
  • 1 pint strawberries = approx 1½ cups sliced strawberries
  • 2 rhubarb stalks = approx 2 cups rhubarb


Serving: 1slice | Calories: 318kcal