Fruit/ Pies & Tarts

Strawberry Rhubarb Galette

strawberry rhubarb galette

I’ll just be over here in the corner eating an entire galette by myself. With ice cream. Cool.

While I do that, let’s actually talk about eating in corners. Because it’s great.

Two words: people watching. Entertainment at its finest. Until you’re the one being watched, probably picking your nose or something, who knows. Or picking your butt. It’s apart of life. Let me pick my wedgie in peace.

Are you ever at a party though, in a dark corner, watching someone else, thinking to yourself…

“Who on earth invited you?

“Don’t make eye contact, DON’T MAKE EYE CONTACT…”

“Please shut up. There’s no reason for you to be talking so loud.”

“You better finish that whole slice of cake. I made that.”

I could go on forever. But the galettes are calling…

Maybe some of you don’t even know what the hell a galette is. It’s basically just a freeform pie. Hence why I usually opt for making galettes instead of pies because they’re faster and easier to make but taste just as good. (Have I mentioned I’m a big kid who needs to eat now?)

With pie you get more fruit, so if that’s what you like, then go for it. Me? I usually stick with the galettes.

And now per usual, it’s time for…

the rundown:

-The strawberries are sweet, the rhubarb is tart, how could you go wrong with such a classic combo? It’s one of my favorites!

-The layer of crushed graham cracker crumbs underneath the fruit soak up some of the juices so you don’t get a soggy bottom. And we’ve all experienced that, in more ways than one.

-You can add some lemon or orange zest to the crust or filling for a little tang.

-And finally, top that shit with ice cream.

Honestly, there’s not much else to say. It’s simple, easy and delicious! Enjoy!

Strawberry Rhubarb Galette

Print Recipe
Serves: 6-8 Cooking Time: 40 minutes


  • One 9-inch pie dough, this one is my favorite!
  • 3 rhubarb stalks, trimmed
  • 12 ounces hulled strawberries
  • 1/3 cup crushed graham cracker crumbs
  • 1/3 cup sugar, plus extra for topping the dough before baking
  • 1 1/2 tablespoons cornstarch
  • one egg yolk + 1 teaspoon water, beaten together for an egg wash
  • 2 tablespoons butter (cut into small cubes) or jelly, optional (to give the galette a nice shine at the end of baking)



Center a rack in the oven and preheat to 375 degrees.


To cut the rhubarb, you can either chop it like I did, into long, length-wise pieces or small, round pieces (like you would celery, about 1/4-inch thick). I cut my rhubarb stalks into about 3-inch long pieces and then sliced those length-wise into about 1/4-inch thick pieces. To prepare the strawberries, chop into 1/4-inch thick, round slices. Place rhubarb and strawberries in a bowl. Toss with the sugar and cornstarch. Set aside.


Roll out your pie dough on a well floured surface into a rough 12-inch circle, rotating it and adding more flour if needed to keep it from sticking. Transfer to a parchment lined baking sheet, by lightly rolling the dough onto your rolling pin. Spread the crushed graham cracker crumbs evenly over the dough, leaving a 2-inch border around the edges. Set aside.


To assemble the galette: I like gathering a few pieces of the thin, rhubarb pieces and laying them down together onto the graham cracker crumbs. Then gathering a few strawberry pieces and doing the same (really, I just like the way this looks, so sue me). You can totally just lay the mixture on the pie dough in no particular way. Do whatever your heart desires!


Fold the edges of the dough up and over the filling, overlapping slightly. Brush the dough with the egg wash and sprinkle with sugar.


Bake galette until filling is bubbling and the crust is a deep golden brown, about 40 minutes. At this point, I like to warm up any kind of jelly in the microwave and brush the filling with it to give it a nice shine. Or you can evenly distribute the butter over the top of the filling and once melted, brush the galette with that. You can definitely skip this step, it's not necessary. Let cool slightly and serve (best with ice cream, hell yes). Enjoy!


Recipe by CaketoCrumb.

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