This strawberry rhubarb galette is a simple and slightly sweet pie crust filled with the perfect pairing of sweet strawberries and tart rhubarb. Top it with some vanilla ice cream for the ultimate spring and summer dessert.
WHAT MAKES A STRAWBERRY RHUBARB GALETTE
I have always loved making galettes because they are much more simple to make than a pie, with a very similar feel. If the crust isn’t just right it almost seems to look better that way, where as a pie crust always seems to need a little but more effort and perfection.
Strawberry and rhubarb have always been such a perfect pairing of flavors because the strawberries are so sweet and the rhubarb is very tart. You don’t even need to add much sugar to this to have such a wonderful flavor.
HOW TO MAKE THE GALETTE CRUST:
- Place flour, sugar, cornmeal and salt into a food processor and pulse a few times to mix together. If using a bowl just whisk together.
- Add cold butter in tablespoon size slices and pulse again until crumbly and peas size balls are formed. If doing by hand use a pastry cutter or fork and knife.
- Slowly add buttermilk thru the liquid shoot and continue blending until a ball of dough forms. If not completely coming together you can always add just a tbsp more of buttermilk.
- Place ball of dough into plastic wrap and chill for an hour or longer.
BEFORE CUTTING IN THE BUTTER 
AFTER MIXING ALL TOGETHER
CHILLED DOUGH 
STRAWBERRY RHUBARB FILLING
HOW TO ASSEMBLE & MAKE STRAWBERRY RHUBARB GALETTE:
- When ready to assemble preheat over to 375 F.
- In a medium bowl stir together all of the filling ingredients. Allow to sit and rest for a bit for the juices to have a bit of time to thicken.
- Place chilled dough on a piece of parchment paper that has been sprinkled with flour. Roll out the dough to a large 12-14 inch circle. It does not need to be perfectly round. This galette has more of a rustic look. Place the parchment paper with the dough onto a large cookie sheet.
- Place the filling inside of the circle and then fold the edges up all around the filling. Overlaping as needed.
- Whisk egg and brush along the top of the dough and then sprinkle with turbinado sugar.
- Bake for about 45 minutes, or until the crust is a nice golden brown and the filling is bubbling.
FILLING LOADED ON TOP OF DOUGH 
EDGES FOLDED & READY TO BAKE
FRESHLY BAKED
TIPS FOR MAKING THIS STRAWBERRY RHUBARB GALETTE
- The liquid may seep out a bit from little cracks along the side of the dough. This is totally fine. After I combine all the filling and let it sit, if there seems to be a lot of liquid I do not pour it all in to the dough. This keeps it from getting too soggy or seeping out.
- The cornmeal is used in the crust to add some extra depth of texture and flavor. Subbing with all-purpose flour would work also.
- If you do not have any buttermilk for the dough you make also use regular milk, or even water.
You should also try my Strawberry Buttermilk Almond Cake for another perfect Spring dessert.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Strawberry Rhubarb Galette
This strawberry rhubarb galette is a simple and slightly sweet pie crust filled with the perfect pairing of sweet strawberries and tart rhubarb.
Ingredients
For the crust:
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup cornmeal
- ½ tsp salt
- ½ cup cold butter cut
- ¼ cup buttermilk
- 1 egg
- 2 tbsp turbinado sugar
For the filling:
- 1 cup diced rhubarb
- 2 cups cut strawberries
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon zest
- ¼ tsp cardamom
Instructions
To make crust:
- Place flour, sugar, cornmeal and salt into a food processor and pulse a few times to mix together. If using a bowl just whisk together.
- Add cold butter in tablespoon size slices and pulse again until crumbly and peas size balls are formed. If doing by hand use a pastry cutter or fork and knife.
- Slowly add buttermilk thru the liquid shoot and continue blending until a ball of dough forms. If not completely coming together you can always add just a tbsp more of buttermilk.
- Place ball of dough into plastic wrap and chill for an hour or longer.
Assembling:
- When ready to assemble preheat over to 375 F.
- In a medium bowl stir together all of the filling ingredients. Allow to sit and rest for a bit for the juices to have a bit of time to thicken.
- Place chilled dough on a piece of parchment paper that has been sprinkled with flour. Roll out the dough to a large 12-14 inch circle. It does not need to be perfectly round. This galette has more of a rustic look. Place the parchment paper with the dough onto a large cookie sheet.
- Place the filling inside of the circle and then fold the edges up all around the filling. Overlaping as needed.
- Whisk egg and brush along the top of the dough and then sprinkle with turbinado sugar.
- Bake for about 45 minutes, or until the crust is a nice golden brown and the filling is bubbling.
- Allow to cool for about 20-30 minutes before serving. Serve with vanilla ice cream or whip cream for the perfect dessert.
Notes
Some of the liquid may seep out a bit from the sides of the crust, but it’s fine. This is a more rustic style pie that is not supposed to look perfect.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 302kcalCarbohydrates: 43gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 52mgSodium: 264mgPotassium: 164mgFiber: 2gSugar: 18gVitamin A: 417IUVitamin C: 23mgCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was!
Any guidance for making one about 1/2 the size? There are only two of us and interested in small batch baking.
YES! Just do the whole recipe in half. It’s nice because it doesn’t have to fit into any specific pan, so however you want to make it it works. You could also make the whole recipe of dough and throw half in the freezer for another time. Hope that helps!
sorry I should have also said if you want to half it I would whisk a whole egg in a bowl and then pour some in for the recipe, definitely doesn’t need to be exact!