There’s nothing quite like the magic of a strawberry rhubarb galette—a buttery, flaky crust wrapped around a jammy, sweet-tart fruit filling that tastes like peak spring in every bite. This rustic dessert is everything you love about pie, without the fuss.
If you love baking with fresh, seasonal fruit, be sure to try my strawberry shortcake recipe with biscuits—it’s another simple, from-scratch dessert that highlights peak strawberry season beautifully.
Quick Summary:
- Easier than pie
- No special equipment
- Flaky buttery crust
- Perfect for spring fruit
Table of contents
- The Easiest Way to Bake a Stunning Spring Dessert
- Why You’ll Love This Strawberry Rhubarb Galette
- What Is a Galette? (And Why It’s Better Than Pie)
- Ingredients (And What They Do)
- How to Make an Easy Strawberry Rhubarb Galette
- Tips for the Best Strawberry Rhubarb Galette
- Recipe Variations
- Serving Suggestions
- Storage Tips
- Strawberry Rhubarb Galette FAQs
- Final Thoughts
- For more ways to use strawberries and rhubarb this season check out these recipes:
- Love this recipe?
The Easiest Way to Bake a Stunning Spring Dessert
If you’ve ever felt intimidated by making a pie from scratch, this easy strawberry rhubarb galette is your answer. A galette—derived from the French word for a free-form pastry—is essentially a free-form pie baked right on a sheet pan, no pie plate required.
This version features a buttery crust made with cold butter and olive oil for incredible flavor and flakiness, wrapped around a vibrant fruit mixture of juicy strawberries and tart rhubarb. It’s a perfect dessert for showcasing seasonal fruits like the first strawberries of the year alongside fresh rhubarb.
Even better? This galette recipe is designed to be approachable, forgiving, and absolutely stunning with its rustic folds and golden brown edges of the dough.
If you enjoy approachable baking projects like this, you’ll also love my no-knead sourdough focaccia recipe, which is another reader-favorite for its simplicity and incredible texture.
Why You’ll Love This Strawberry Rhubarb Galette
- Easier than pie—no rolling into a pie plate or top crust required
- A flaky crust with big flat pieces of butter for bakery-style texture
- Balanced flavor from sweet berries and tangy rhubarb
- Minimal equipment—no food processor needed (but you can use one!)
- A delicious way to celebrate strawberry season
Quick Summary: If you can mix dough in a large bowl and fold it over fruit, you can make this perfect galette.
What Is a Galette? (And Why It’s Better Than Pie)
A galette is a rustic French term for a free-form pie where the dough is rolled out on a lightly floured surface, topped with a fruit filling, and folded over at the edges.
Unlike a traditional strawberry rhubarb pie, there’s:
- No pie plate
- No blind baking
- No worrying about perfect crimping
Instead, the creases of the pastry create a beautifully imperfect look that bakes up into a golden brown, flaky crust.
Ingredients (And What They Do)
For the Galette Dough
- All-purpose flour – the base of the dough, providing structure
- Kosher salt – enhances flavor
- Cold butter – creates those flaky layers and buttery dough texture
- Olive oil – adds tenderness and richness
- Ice water – brings the dough together while controlling gluten development
For the Fruit Filling
- Fresh rhubarb – adds tangy brightness
- Strawberries – bring sweetness and juiciness
- Granulated sugar – balances the tart rhubarb
- Tapioca starch – thickens the fruit filling and prevents a soggy bottom
- Kosher salt – enhances overall flavor
- Vanilla extract or vanilla seeds – adds warmth and depth
For the Egg Wash
- Egg (or egg yolk + splash of water) – helps create a shiny, golden crust
- Granulated sugar – adds sparkle and crunch when you sprinkle dough
How to Make an Easy Strawberry Rhubarb Galette
Quick Summary:
- Make the flaky pastry dough
- Prepare the juicy fruit filling
- Roll out the pie dough and assemble the galette
- Brush with an egg wash and sprinkle with sugar
- Bake the galette until the crust is golden and the filling in bubbling
1. Make the Dough
In a large bowl, mix the dry ingredients (flour and salt). Add cold butter cut into nickel-size pieces and coat in the flour mixture. Press into flat shards, creating big flat pieces that will later form a flaky crust.
Drizzle in olive oil and toss ingredients until combined.
Add cup ice water gradually until a shaggy dough forms with some unincorporated dry bits. The dough should hold together when squeezed without feeling wet.
Pro Tip: The key is to avoid overmixing—this keeps the butter in large pieces and prevents excess gluten development.
2. Fold for Flaky Layers
On a well-floured surface, press the dough into a rectangle. Use a bench scraper to fold it into thirds like a letter. Rotate, flatten again, and repeat this process two more times.
This lamination technique helps stack pieces of butter into layers for that signature flaky crust.
Form dough into a thick disk, wrap in plastic wrap or parchment paper, and chill for at least 30 minutes.
3. Prepare the Fruit Filling
In a medium bowl, combine chopped strawberries and place rhubarb pieces of similar size.
Add sugar, tapioca starch, salt, and vanilla. Toss ingredients gently until the fruit mixture is evenly coated.
4. Roll Out the Galette Dough
Roll the chilled dough directly onto parchment paper into a large round about 1/4-inch thick. Flip and flour as needed to prevent sticking.
Transfer dough on the parchment to a prepared baking sheet or large parchment-lined sheet pan.
5. Assemble the Galette
Spoon the fruit mixture into the center of the dough, leaving a border. Mound filling slightly in the center of the galette.
Fold the edges of the dough over the filling, pleating as you go. Don’t worry about perfection—this is a rustic galette.
6. Add Egg Wash and Sugar
In a small bowl, whisk the egg to make an egg wash. Brush dough thoroughly, including under folds and creases of the pastry.
Sprinkle dough with sugar for a crisp, golden finish.
7. Bake the Galette
Bake galette at a high temperature first, then reduce heat. Bake until the crust is deeply golden brown and the fruit filling bubbles in the center of the galette.
Pro Tip: If juices leak onto the parchment paper, carefully scoop them and return them to the top of the filling.
8. Cool Before Slicing
Let the galette cool completely on the sheet pan. This allows the filling to set and prevents it from running when sliced.
Tips for the Best Strawberry Rhubarb Galette
- Use cold butter and keep everything chilled
- Avoid adding too much water—watch for dry spots but don’t overhydrate
- Always bake on parchment paper to catch bubbling juices
- Use tapioca starch instead of flour for a glossy, jammy filling
- Chill the dough to relax gluten and prevent shrinking
Pro Tip: Brushing egg wash between folds helps seal the edges of the dough and prevents cracking.
Recipe Variations
- Swap strawberries for blueberries or peaches for a version of this year-round
- Add almond flour or frangipane under the fruit for richness
- Use brown sugar instead of white for deeper flavor
- Try puff pastry for a quicker shortcut version
- Make mini rhubarb strawberry galettes for individual servings
Serving Suggestions
Serve slightly warm or at room temperature with:
- A scoop of vanilla ice cream or try it with my Strawberry Jam Ice Cream
- Fresh whipped cream
- A drizzle of honey
This perfect dessert shines as a casual summer treat or an elegant dinner party finale.
Pair it with other fresh strawberry desserts like my strawberry rhubarb crumble for a beautiful spring or summer spread.
Storage Tips
- Store covered at room temperature for up to 1 day
- Refrigerate for up to 3 days
- Reheat in the oven to restore the flaky crust
Pro Tip: Avoid microwaving—it softens the buttery crust.
Strawberry Rhubarb Galette FAQs
Yes, but but add a few minutes to the baking time.
This can happen if the filling is too wet or not enough thickener is used. Tapioca starch helps bind the juices. Sprinkle a thin layer of extra tapioca starch or rice flour on the dough before adding the filling if it is extra juicy. This can also happen if the the dough is too dry and cracks when rolling it out. Make sure to hydrate it properly.
No—just trim the ends. The skin softens beautifully when baked. If peeled, the skin won’t give off it’s beautiful red color.
Sprinkle extra thickener directly onto the rolled out dough if the filling seems extra juicy, avoid overfilling, and bake at a high temperature initially.
Yes, refrigerate for up to 2 days or freeze for later use.
A galette is a rustic, free-form version of a pie baked without a pie plate.
The dough can be made ahead of time and refrigerated for up to 2 days or frozen for for up to 3 months and thawed in the fridge before use. The filling is best prepared just before you will bake the galette. The galette should be assembled just before it is baked.
Final Thoughts
This easy strawberry rhubarb galette recipe is everything a spring dessert should be—simple, stunning, and packed with flavor. With its flaky crust, jammy fruit filling, and rustic charm, it’s a recipe you’ll come back to all season long.
For more ways to use strawberries and rhubarb this season check out these recipes:
- Strawberry Shortcake Cake Recipe (Giant Biscuit Shortcake)
- Strawberry Elderflower Gin Smash
- Vegan Strawberry Ice Cream with Strawberry Jam Ripple
- Vegan Strawberry Rhubarb Frangipane Galettes
- Wild Honeysuckle Strawberry Lemonade
- Semolina Strawberry Shortcake
- Rhubarb Lime Cashew Cream Tart
- Strawberry Icebox Pie
- Rhubarb Curd Bars
- Rhubarb Rose Almond Cake
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Easy Strawberry Rhubarb Galette Recipe
Ingredients
Dough:
- 210 g all-purpose flour (1-1/2 cups)
- 2 g kosher salt (1/2 teaspoon)
- 143 g cold unsalted butter (10 tablespoons)
- 14 g extra-virgin olive oil (1 tablespoon)
- 4 tbs ice water (*NOTE: approximate – amount will vary)
Filling:
- 370 g rhubarb 4 large stalks
- 455 g strawberries 1lb
- 200 g granulated sugar 1 cup
- 15 g tapioca starch 2 tablespoons
- 1 g kosher salt 1/4 teaspoon
- 4 g vanilla extract 1 teaspoon
Egg Wash
- 1 egg
- 1 tablespoon granulated sugar
Instructions
- Start with preparing the dough. Stir together the flour and salt with a fork in a mixing bowl.
- Cut the cold butter into 1/2-inch sized chunks and coat each chunk in the flour mixture. Press each chunk of butter into a flat disc between the palms of your hands. Then drizzle the olive oil into the mixture and toss everything together with your hands breaking up some of the butter discs into smaller pieces.
- Add 3 tablespoons of ice water to start and mix it into the flour by fluffing your hands through the mixture to evenly disperse the moisture. Add more water 1 tablespoon at a time until the mixture is wetter but still shaggy. Add just enough more water by dipping your hand into the water and dripping it into the dough and mixing it in with your hands so that the dough holds together when squeezed. Gather the dough together.
- On a clean work surface, press the dough out into a rectangle with your hands then fold it into thirds using a bench knife to help fold the dough onto itself. Give the dough a quarter turn and press it back out into a larger rectangle. Fold it into thirds again then repeat the process one more time. This folding helps create flaky layers in the dough and makes it easier to work with.
- Cut a piece of parchment paper to fit a half sheet pan. Wrap the dough in the parchment paper and refrigerate for at least 30 minutes to firm up the butter and rest the gluten in the dough so it will be easier to roll out.
- While the dough rests in the fridge, prepare the filling. Trim the ends of the rhubarb stalks and cut them into 1/2″-1″ thick pieces. Trim the stems and leaves off of the strawberries and cut them in half or into quarters so they are roughly the same size as the rhubarb pieces.
- Add the rhubarb and strawberries to a mixing bowl along with the rest of the filling ingredients. use a large spoon to gently fold everything together so the fruit is evenly coated.
- Preheat the oven to 425˚F (218˚C).
- Unwrap the dough and roll it out, right on the parchment paper it was wrapped in. Sprinkle a little flour onto the parchment paper and the dough first and roll the dough out to a large round, about 1/4″ thick. Flip the dough over halfway through rolling it out and re-flour the parchment and dough as needed to prevent it from sticking.
- Transfer the dough on the parchment paper onto a half sheet pan. Spoon the filling to the center of the dough then fold the edge up and over the filling.
- Whisk the egg with a fork to create an egg wash for the dough. Brush the beaten egg onto the dough and make sure to lift up and folds of dough and brush under them. Then sprinkle the sugar over the egg wash.
- Reduce the oven temperature to 400˚F (205˚C) and bake the galette for about 30 minutes or until the crust is golden brown and the filling is bubbling in the center.
- Cool the galette on the sheet pan to room temperature to allow the filling to set up before slicing into it.
Video
Notes
- The amount of ice water needed for the dough will vary depending on the climate, season, humidity, and environment at the time so I did not include its measurement in the ingredients list. Start out with just a few tablespoons of water then add more until you achieve the right consistency.
- Folding or laminating the dough plus using tapioca starch to thicken juicy fruit fillings works best to avoid the filling leaking out of galettes during baking.
- Making sure to brush egg wash between the folds also helps to seal the dough as it bakes and keeps it from cracking at the folds. That said the filling may bubble up and over the sides of the galette. If this happens I take it out of the oven and spoon up as much juice off the parchment paper as I can. Then add it back to the center of the galette and finish baking it. Another reason to use parchment paper.
Nutrition
Sarah
This looks divine! That color!
Kaity Farrell
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A Home Is Announced
I’d never made a pie or galette, or anything strawberry rhubarb flavored before in my life but this recipe just looked too good not to try! Came out AMAZING. My brother-in-law (who loves strawberry rhubarb pie with a passion) said it was one the best he’s ever had. 🖤
Kaity Farrell
Thank you for your feedback, Kadie! So happy the recipe was a hit! xx
Michele
When I saw this it brought me to tears.
My husband passed away 22mos ago.
Every June( his birthday month) he loved strawberry rhubarb pie/ galette. Oh how I wish I could make it again for him.
Thank you posting.
Kaity Farrell
Thank you for sharing your story with me Michele! Sending you love. xx
Sabreen
I’ve not baked anything too crazy before and I followed this recipe tonight after much procrastinating this past week…. let me tell you, it was worth the wait! This recipe is incredible. I followed it entirely and the smell and taste are unlike anything I’ve ever had before! My fiancé was beside himself and told me this is his new favorite dessert. I’m so happy with the turn out. Especially baking it at 7200 ft elevation. Thank you Kaity!!
Kaity Farrell
Thank you so much, Sabreen! So happy it was a hit! xx
Sabreen
This is one of my favorite dessert recipes! I’m in a bind to get fresh rhubarb right now though, will this still turn out as good with frozen rhubarb?
Kaity Farrell
Frozen rhubarb works wonderfully in this recipe! There is no need to thaw it first, just add it in straight from the freezer. It may take 5-10 minutes longer to bake.
Debbie
Can I make the crust and the filling the night before, and then roll out the crust and fill and bake the following day?
Kaity Farrell
Thanks for your question. The crust can be made ahead and refrigerated. The filling might become too macerated and be very wet if you make it the day before.