Strawberry Rhubarb Galette

Ths was the first Galette I have ever made or ate. It tasted just as delicious as a pie but with a whole different visual effect. The rhubarb and strawberries are mixed with sugar and cornstarch. The crust edge on top is brushed with an egg wash and sprinkled with sugar. I bought store bought pie crusts which made this super easy and just as good.

Line a large baking sheet

with parchment paper.

Place one pie crust dough

on a dry clean, flat surface.

Place another, same size, pie crust

dough on top of the first. Roll the

two together into a 12” circle.

Place the dough onto

the parchment paper.

In a large bowl add the sugar and

cornstarch and whisk together. Add

the rhubarb and the strawberries then

toss gently until the sugar is dissolved.

Place the mixture in the center of

the dough leaving a 1-1/2” edge.

Fold/flute the 1-1/2” edge so

it holds the filling inside.

In a small bowl, whisk the egg and water

together to make an egg wash, then

brush the top of the dough with it.

Sprinkle the egg wash

with granulated sugar.

Bake in a preheated 375º oven for

35-40 minutes or until golden brown

on top. Let cool then serve by

cutting like you cut a pie.

Strawberry Rhubarb Galette


  • 2 refrigerated store bought pie crust dough (or make your own)
  • 2 cups diced rhubarb, about 1/2” pieces rinsed and pat dry
  • 2 cups strawberry pieces rinsed, hulled and pat dry
  • 2 Tbsp. cornstarch
  • 3/4 to 1 cup granulated sugar, we like it sweeter so I use 1 cup
  • 1 egg
  • 1 tsp. water
  • granulated sugar for topping


  1. Preheat oven to 375 degrees.
  2. Line a large baking sheet with parchment paper.
  3. Place both pie crust dough flat on top of each other and on a clean dry surface. Roll them together into one 12” circle. Place the dough onto the parchment paper.
  4. In a bowl whisk the sugar and cornstarch together. Add the rhubarb and strawberries then toss gently until all of the sugar is dissolved.
  5. Place the strawberry mixture on the center of the dough. Spread it out evenly keeping it 1-1/2” from the edge.
  6. Fold/flute the edge of the dough to keep the filling inside.
  7. In a small bowl make an egg wash, by whisking the egg with the water. Brush the outside of the folded/fluted dough edge with it.
  8. Sprinkle the egg wash with granulated sugar.
  9. Bake for 35-40 minutes or until the crust is a golden brown.
  10. Let cool then slice like you would slice a pie and serve.

Categories: Desserts, Eggs, Fruit, Pies

Tagged as: , , ,


    • Thank you Katelon. This baking sheet has been used for years. It was from Sam’s Club and is a commercial baking sheet. Everything comes right off of it by just soaking it in water. I love it!

      • Nice. I just watched the mo vie “Dark Waters” and am rethinking any of my cookware with a non stick coating. Glad you found a piece you like.

  1. This is so perfect for our upcoming 4th of July celebrations! It says easy? Seems like it might require some talent in the kitchen. I’m up for the challenge! Thanks for sharing Diane, looking forward to trying a few of your inspirations at the lake this summer! Hugs, C

  2. This looks so good, Diane. As you recall, I always harvest our rhubarb every year to make your strawberry rhubarb pie recipe. I’m gonna try this instead with this years harvest. It looks so nice!

  3. Never heard of a Galette but this looks like another winner from your kitchen. I’d bet my granddaughter would like this an would also like to help making it!

  4. I have never eaten a galette. I like the filling of rhubarb and strawberry and your recipe looks easy … until it comes to the folding of that pie crust … I’m not so sure I’ll be able to fold it so neatly like you did 🙃. But I guess I can give it a try!

  5. Hi Diane…I’ve only made a peach gallette, and used only one frozen pie crust – did you use two because of the weight of the contents? I think I would like to try this.

    • Yes the thickness makes it easier to hold the galette better, especially on the fluted edge. You can’t even tell that you rolled both pie crust together when you eat it.

  6. This looks tasty and I like the idea of this crust from the galette instead of a traditional crust. Rhubarb strawberry pie was one of my mom’s favorites – she often just stewed it up together and we had it on ice cream, sometimes in pie, depending on how many stalks and strawberries she had. Are the strawberries and rhubarb from your garden?

    • The rhubarb was mine but we bought the strawberries. I did eat one strawberry from my garden the other day, I only have a few plants and hope the spread. One year I picked a quart a day, it was wonderful.

      • And you’ll have lots of blueberries too. Maybe the strawberries are slow this year due to the weather. I thought of you today. I went to this huge garden, all volunteers who take care of it. It had some fun yard art and lots of flowers. But they had a pergola and wisteria vines twisting around the legs and dripping down from the top. I told the women about yours and how big it is; they said theirs was at its peak about a month ago but still had flowers.

      • Wow my flowers have been gone for a while now. My husband cut grass today and I asked him to see if the blueberries were ripe yet. He said not yet but there are a lot to pick again. I have been so lucky with these blueberry bushes all these year.l

      • All this sunshine this weekend will make the blueberries grow too I’ll bet Diane. They said that wisteria was old and established, but I think yours was longer.

      • I knew you were probably busy with Amy’s graduation party, but didn’t think about your garden. Another blogger said the same thing about her blueberries. I will send the comment separately in case it goes to SPAM – Peggy lives in Arkansas and I think is 80 or 81.

      • I really enjoy Peggy’s posts Diane and you will too! I had to send that one as you too are pickin’ and eatin’ what you are harvestin’!

  7. 💜 YOU!!! ARE Most Welcome 🙏🏿 🤗 ☺️ 😊 🙌 😀 🙏🏿


  8. My partner is from the Great Lakes region and he is always going on about strawberry rhubarb pie. I found a rhubarb variety that grows here in the south (I’m in Atlanta). It’s growing great so next year I think I’ll be able to make this for him!

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