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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.
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!
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Love, Antonia
Strawberry Rhubarb Galette
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
