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strawberry rhubarb galette with a slice detached and ice cream on top.

Strawberry Rhubarb Galette

Brooke Homec
This strawberry rhubarb galette is a simple and slightly sweet pie crust filled with the perfect pairing of sweet strawberries and tart rhubarb.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
1 hour
Course Dessert
Cuisine American
Servings 8
Calories 302 kcal

Ingredients
 

For the crust:

  • 1½ cups (210 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (39.75 g) cornmeal
  • ½ teaspoon (0.5 teaspoon) salt
  • ½ cup (113.5 g) cold butter cut
  • ¼ cup (60 g) buttermilk
  • 1 egg
  • 2 tablespoon turbinado sugar

For the filling:

  • 1 cup (122 g) diced rhubarb
  • 2 cups (2 cupa) cut strawberries
  • ¼ cup (50 g) granulated sugar
  • 2 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • ¼ teaspoon (0.25 teaspoon) 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 tablespoon 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
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