Breakfast & Brunch Pies Recipes Sweet Treats

Strawberry-Rhubarb Galette

Rhubarb Strawberry Galette on parchment paper

Jump to Recipe

This is the perfect recipe for strawberry-rhubarb galette. It’s tangy, sweet, delicious and suuuuuper easy to make! Made with my all-time favorite pastry recipe!

Finding rhubarb in the supermarket is a rare occurrence, even though we can plant and harvest it here in Austria, but only the fortunate with a large enough garden. Like Ninas garden, but hers is still green. I was not able to plant it so I needed to look for it in the supermarket or farmers market. At the farmers market it was always sold out, when I was looking for it. 🙁

When I finally get my hands on these beautiful pinkish-red stalks I get all of them and buy every last piece. Rhubarb is just one of my favorite thinks to bake with in the spring.

Nina always calls me the queen of galettes, since I would make it with every fruit there is. Most of the galette recipes here on our blog are mine.

Rhubarb Strawberry Galette on parchment paper

How to make this marvelous strawberry rhubarb galette:

First start with the dough since it need some resting time in the fridge. In a large bowl combine flour and sugars. Add cold butter cubes, rub in with your fingers until the mixture looks like fine crumbs. Add the egg and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes. Now you have some time to yourself before continuing the galette.

When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. My advise is to directly roll the dough out on the parchment paper! It makes everything easier!

For the filling, combine the rhubarb, strawberries, brown sugar, cornstarch and vanille bean paste.Spread the filling evenly onto dough, leaving a 3 inch border around the edges. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.

Bake at 180°C for 40-50 minutes! Let it cool slightly and serve it the best way possible with some ice cream!

Rhubarb Strawberry Galette on parchment paper

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

Rhubarb Strawberry Galette on parchment paper

Strawberry Rhubarb Galette

This is the perfect recipe for strawberry-rhubarb galette. It's tangy, sweet, delicious and suuuuuper easy to make! Made with my favorite pastry recipe!
Print Pin Rate
Course: Breakfast, brunch, Dessert
Cuisine: American, French
Keyword: Galette, galettes, rhubarb, rhubarb strawberry galette, spring, spring recipes, strawberries
Prep Time: 30 minutes
Cook Time: 40 minutes
Resting time for the dough: 30 minutes
Servings: 6
Calories: 281kcal
Author: Antonia

Ingredients

Pie Crust

  • 1 tbsp brown sugar
  • 1 tbsp caster sugar
  • 1 cup all-purpose flour
  • 90 g butter diced
  • 1 egg whisked

Galette Filling

  • 400 g rhubarb cut into 4 cm long pieces
  • 200 g strawberries halved
  • 60 g brown sugar
  • 1 tbsp cornstarch
  • 1 1/2 tsp cornstarch
  • 1/2 tsp vanilla bean paste

Instructions

Pie Crust

  • In a large bowl combine flour and sugars. Add butter cubes, rub in with your fingers until the mixture looks like fine crumbs. Add the egg and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes.

Galette Filling

  • Preheat oven to 180°C.
  • When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 
  • Combine the rhubarb, strawberries, brown sugar, cornstarch and vanille bean paste
  • Spread the filling evenly onto dough, leaving a 3 inch border around the edges. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.
  • Bake for 40-50 minutes until golden brown. Let cool slightly and serve with some whipped cream or ice cream.

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 124mg | Potassium: 289mg | Fiber: 2g | Sugar: 16g | Vitamin A: 482IU | Vitamin C: 25mg | Calcium: 82mg | Iron: 1mg
Please follow and like us:
Whatsapp
Yummly

Related posts

Back to school Granola Bars and Life Update

Antonia

Savory Sweet Potato and Spinach Waffles

Nina

Baileys Hazelnut Chocolate Shortbread Cookies

Antonia

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Do NOT follow this link or you will be banned from the site!