My Strawberry Rhubarb Galette is everything I love about pie season without the pressure of making a perfect pie. The buttery crust folds around a bubbling strawberry rhubarb filling for a rustic dessert that feels both effortless and elevated.
The filling turns jammy and glossy in the oven while the edges of the crust bake up deeply golden and crisp. It’s simple enough for a casual summer bake day but beautiful enough to set out for guests with a scoop of vanilla ice cream.
A Quick Look At The Recipe
🍓 Recipe: Strawberry Rhubarb Galette
⏰ Ready In: About 2 hours (including chill time)
🔥 Bake Time: 35–40 minutes
🥧 Serves: 8 slices
✨ Calories: Approximately 272 calories per slice
🧈 Main Ingredients: Strawberries, rhubarb, buttery pastry dough, lemon juice
🌿 Dietary Info: Vegetarian
💛 Why You’ll Love It: A flaky, buttery free-form tart with a jammy sweet-tart filling and bakery-style texture without the stress of pie dough perfection.
SUMMARIZE & SAVE THIS CONTENT ON
Why you'll love this recipe
- Rustic and forgiving: No pie dish, lattice work, or perfect crimping required. Galettes are intentionally rustic, which makes them surprisingly beginner-friendly.
- Perfect sweet-tart balance: Strawberries soften the sharpness of rhubarb while still letting that classic tangy flavor shine through.
- Flaky bakery-style crust: The sour cream pastry bakes up buttery, crisp, and layered with almost no effort.
- Less fuss than pie: One crust, one bake, and no blind baking needed.
- Beautiful summer dessert: The bubbling fruit and golden sugared crust make this galette look impressive straight from the oven.
Jump to:
Ingredients You'll Need
- all-purpose flour: Creates a tender but structured pastry dough that’s sturdy enough to hold the juicy filling.
- cold unsalted butter: The key to flaky layers and a crisp golden crust. Keep it very cold while making the dough.
- ice water: Helps bring the dough together without warming the butter.
- cold sour cream: Adds richness, tenderness, and a slight tang to the crust while making the dough easier to work with.
- large egg: The yolk enriches the dough while the egg white creates a glossy golden finish on the crust.
- apple cider vinegar: Adds acidity that helps keep the crust tender and flaky.
- salt: Balances the sweetness and enhances the buttery flavor of the crust.
- granulated sugar: Sweetens both the crust and the fruit filling without overpowering the rhubarb.
- fresh strawberries: Add sweetness and soften into a jammy texture while baking.
- rhubarb: Brings the signature tart flavor that balances the sweet strawberries beautifully.
- cornstarch: Thickens the fruit juices so the filling sets properly instead of becoming watery.
- fresh lemon juice: Brightens the filling and enhances the fresh fruit flavor.
- vanilla extract: Adds warmth and depth to both the crust and filling.
- turbinado sugar: Creates a crunchy sparkling finish on the crust edges.
- almond flour (optional): Helps absorb extra fruit juices and keeps the bottom crust from getting soggy.
See recipe card for quantities.
Easy Substitutions & Variations
- Greek Yogurt: Use full-fat Greek yogurt instead of sour cream in the crust.
- Sourdough Discard: Replace the ice water and sour cream with cold sourdough discard for a tangier crust variation.
- Mixed Berries: Add raspberries or blueberries alongside the strawberries for a more mixed-berry filling.
- Orange Zest: Add a little orange zest to the filling for a brighter citrus flavor.
- Cardamom: Add a pinch of cardamom or cinnamon for a warmer flavor profile.
- Almond Extract: Swap a tiny splash of almond extract for vanilla if you love almond and berry flavors together.
How to Make This Recipe
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the dough: Whisk together the flour, salt, and sugar in a large bowl. Cut in the cold butter until the mixture has pea-sized pieces throughout. In a separate bowl, stir together the egg yolk, ice water, sour cream, and apple cider vinegar. Pour into the flour mixture and stir gently just until a shaggy dough forms. Pat into a disk, wrap tightly, and refrigerate.
Step 2: Prepare the filling: Combine the strawberries and rhubarb in a bowl. Add the sugar, cornstarch, lemon juice, and vanilla extract, then toss until evenly coated. Let the fruit sit for about 15 minutes to release some juices.
Step 3: Roll and assemble: Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Roll the chilled dough into a rough 12-inch circle and transfer to the baking sheet.
Sprinkle almond flour over the center if using. Drain excess liquid from the fruit, pile it into the center of the dough, then fold the edges over the filling, pleating as needed.
Step 4: Finish and bake: Brush the crust with egg white wash and sprinkle generously with turbinado sugar. Bake for 35–40 minutes until the crust is deeply golden and the filling is bubbling in the center. Cool for at least 20 minutes before slicing.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Expert Tips
- Keep everything cold: Warm butter melts before baking and prevents flaky layers from forming. If your kitchen is warm, chill the dough again before baking.
- Don’t overwork the dough: A shaggy dough is exactly what you want. Overmixing develops gluten and creates a tougher crust.
- Drain excess fruit juices: Too much liquid can create a soggy bottom crust. Use a slotted spoon when transferring the fruit onto the dough.
- Use parchment paper: It makes transferring and cleanup dramatically easier once the fruit starts bubbling.
- Bake until deeply golden: Pale crust usually means underbaked pastry. Don’t be afraid of rich golden color around the edges.
What Makes This Recipe Special?
This galette feels like the relaxed cousin of a traditional pie. It has all the same buttery pastry and bubbling fruit filling, but the rustic shape makes it approachable and low-stress.
The sour cream crust is especially good here because it stays tender while still baking up crisp around the edges. Combined with the sweet strawberries and tart rhubarb, every bite tastes balanced instead of overly sugary.
It’s also one of those desserts that somehow looks even prettier when imperfect.
FAQ
No. As long as the stalks are fresh and trimmed, there’s no need to peel them.
Yes, but thaw and drain it first or the filling may become too watery.
A little leaking is normal with galettes. Too much usually means the fruit released excess liquid or the filling needed a bit more cornstarch.
Yes. The dough can stay refrigerated for up to 2 days or frozen for 1 month.
Look for bubbling filling in the center and a deeply golden crust. The filling should reach about 195–200°F internally.
Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Bottom crust is soggy | Too much fruit liquid | Drain excess juice and use almond flour underneath |
| Dough cracks while rolling | Dough is too cold | Let it sit at room temperature for 5–10 minutes |
| Filling runs when sliced | Not cooled long enough | Let the galette cool at least 20 minutes |
| Crust feels tough | Dough was overmixed | Stir only until the dough comes together |
| Butter leaked during baking | Dough became too warm | Chill assembled galette before baking |
Storage
- Store leftover galette loosely covered at room temperature for up to 1 day or refrigerated for up to 4 days.
- To reheat, warm slices in a 350°F oven for about 8–10 minutes to help crisp the crust again.
- The dough can also be made ahead and frozen for up to 1 month. Thaw overnight in the refrigerator before rolling out.
Related
Looking for other recipes like this? Try these:
Did you make this recipe?
If you try this recipe, I’d love if you left a quick rating and review below! It really helps support my blog and lets others know how the recipe turned out for you. Also, don't forget to tag me @kneadedthat on Instagram and use the hashtag #kneadedthat so I can see what you made and share it!
Strawberry Rhubarb Galette
Equipment
- Kitchen Scale
- Mixing bowls
- Pastry knife (or food processor)
- Dough roller
- Parchment Paper
- Pastry brush
- Baking sheet
Ingredients
Sour Cream Pie Crust
- 180 g all-purpose flour 1 ½ cups
- 113 g cold unsalted butter cubed (½ cup)
- 60 g ice water ¼ cup
- 30 g cold sour cream 2 tablespoons
- 1 large egg cold and separated. yolk for the crust, whites for the egg wash.
- 5 g apple cider vinegar 1 teaspoon
- 3 g salt ½ teaspoon
- 4 g granulated sugar 1 teaspoon
Strawberry Rhubarb Pie Filling
- 280 g fresh strawberries hulled and halved (2 cups)
- 170 g rhubarb sliced ¼ inch thick (1 ½ cups)
- 65 g granulated sugar ⅓ cup
- 16 g cornstarch 2 tablespoons
- 15 g fresh lemon juice 1 tablespoon
- 2 g vanilla extract ½ teaspoon
- 14 g almond flour optional (2 tablespoons)
- 12 g turbinado sugar for finishing (1 tablespoon)
Instructions
- Make the dough: In a large bowl, whisk together the all-purpose flour, salt, and sugar. Add the cold cubed butter and work it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces throughout. In a small bowl, whisk together the egg yolk, ice water, sour cream, and apple cider vinegar until smooth. Pour the wet mixture into the flour mixture and stir gently with a fork just until a shaggy dough forms and no large dry patches remain. The dough should look rough and slightly uneven. Turn the dough out onto a lightly floured surface, gently press it together into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.180 g all-purpose flour, 113 g cold unsalted butter, 60 g ice water, 30 g cold sour cream, 1 large egg, 5 g apple cider vinegar, 3 g salt, 4 g granulated sugar
- Prepare the filling: In a medium bowl, combine the strawberries and sliced rhubarb. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract, then toss until the fruit is evenly coated and glossy. Let the filling sit for 15 minutes so the fruit can release some juices and the sugar can begin dissolving. Before assembling, use a slotted spoon to transfer the fruit so excess liquid stays behind in the bowl.280 g fresh strawberries, 170 g rhubarb, 65 g granulated sugar, 16 g cornstarch, 15 g fresh lemon juice, 2 g vanilla extract
- Roll out the dough: Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper. Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a rough 12-inch circle about ⅛-inch thick. Don’t worry about making it perfectly round — rustic edges are part of the galette look. Carefully transfer the dough to the prepared baking sheet.
- Assemble the galette: If using almond flour, sprinkle it over the center of the dough, leaving about a 2-inch border around the edges. Spoon the fruit filling into the center and gently spread it into an even layer, again leaving the border uncovered. Fold the edges of the dough up and over the filling, pleating as you go to help hold the shape. Press the folds lightly so they stay in place.14 g almond flour
- Add the egg wash: In a small bowl, whisk the reserved egg white with a splash of water until frothy. Brush the mixture generously over the folded crust edges. Sprinkle the crust with turbinado sugar for extra crunch and sparkle.12 g turbinado sugar
- Bake and cool: Bake for 35–40 minutes, or until the crust is deeply golden brown and the filling is bubbling in the center (it should be around 200F in the middle). If the crust starts browning too quickly, loosely tent the edges with foil during the final part of baking. Remove from the oven and let the galette cool on the baking sheet for at least 20 minutes before slicing and serving so the filling has time to set properly. Top with ice cream and enjoy!!
Leave a Reply