Strawberry-Rhubarb Galette

This Saturday my daughter and I made a trip to our local Farmers’ Market, which is a quite busy place this time of the year. For a while now that has been our mother-daughter special time. It’s almost our tradition to stop by the Thai stand at the entrance and get a spring roll. After eating those crispy, delicious wraps, we were so ready to browse and shop. The farmers’ stands had most beautiful, crisp looking asparagus that was just calling my name (bought 2 pounds for 4 $). We also bought some farm fresh eggs, strawberries and rhubarb. I planned to make my usual strawberry-rhubarb cake with egg whites frosting, but then for some reason galette came to my mind and I decided to make a strawberry-rhubarb galette instead. This recipe was adapted from plum galette. Strawberry-rhubarb is a match made in heaven! You will love every bite of it!

Strawberry-Rhubarb Galette                                  Printable recipe


    • 2 1/2 cups (320 g) all-purpose flour
    • 1 teaspoon salt
    • 1 cup (226 g) cold unsalted butter, cut into 1/4-inch pieces
    • 1/2 cup (118 ml)  ice water


  • 1 tablespoon all-purpose flour, plus more for work surface
  • 1/2 cup (75 g) plain bread crumbs
  • 2 tablespoons brown sugar
  • 1 pack vanilla sugar
  • 1 tablespoon cornstarch
  • 1 1/2 pounds (700 g) strawberries and rhubarb
  • 3 tablespoons granulated sugar
  • 2 – 3 tablespoons of smooth strawberry jam

Egg wash:

  • 1 egg
  • 1 tablespoon milk


Combine flour and salt. Add cold butter and work it into flour until large crumbs form, then start adding water. You can do all this in the food processor, but I just prefer doing it by hand. The dough will be smooth. If sticky, add a bit more flour. Form a disc, wrap in plastic and leave it in the fridge to rest for an hour.

For the filling wash and quarter strawberries, wash rhubarb and cut into ½ inch (1.3 cm) pieces. Set aside. Combine flour, bread crumbs, corn starch, brown sugar and vanilla.

Roll out the dough to an 18 X 16 inch (46 X 41 cm) rectangle. Transfer it to the parchment lined large baking sheet. Spread the bread crumb mixture in the middle of the dough leaving 2-3 inches ( 5-8 cm) border. Arrange the fruit on the top of the mixture and sprinkle with 3 tbsp of sugar.

Fold the both longer sides inward and then do the same with the shorter sides (as to form a package). Brush the folded sides with the egg wash. Bake at 400 F (200 C) until crust starts getting a nice golden-brown color.

Remove from the oven and let it cool down. Heat the strawberry jam. If it has pieces of strawberry and seed, first strain it through a fine mesh, then brush over the fruit in the middle of the galette.

All is left is to enjoy it! Bon Appetit! :)

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17 thoughts on “Strawberry-Rhubarb Galette

  1. Sarah May 8, 2012 at 3:01 pm

    Gorgeous! The fruit is so vibrant. I have 8 pints of strawberries and 3 huge stalks of rhubarb and am trying to figure out what to make. I am leaning toward jam, but your galette is calling me!

    • Sibella May 8, 2012 at 3:08 pm

      Thanks Sarah! I love strawberry-rhubarb jam too! This galette tastes absoultely fabulous and house smells like bakery! :)

  2. piesandeyes May 8, 2012 at 3:15 pm

    Fresh ingredients, lovely photos and story. What more can you ask for! Nice dish!

    • Sibella May 8, 2012 at 3:30 pm

      Thanks so much! Don’t need much to be happy! :)
      Take care!

  3. filingawaycupcakes May 8, 2012 at 8:05 pm

    So lovely! I have never cooked with rhubarb, I am ashamed to say. I may have to try!

    • Sibella May 8, 2012 at 10:10 pm

      Thanks! :) There is a lot of veggies, fruits and foods that I have never tried, but there is always first time! ;)

  4. rachelkennison May 8, 2012 at 11:59 pm

    Oh my gosh, thank you! This looks incredible…

    • Sibella May 9, 2012 at 9:16 am

      Thank you Rachel! I am glad you like it! :)

  5. Korena in the Kitchen May 9, 2012 at 7:29 pm

    I wish I could have a slice of that! I love strawberry rhubarb and this looks just fantastic. Yum!

    • Sibella May 10, 2012 at 9:14 am

      Thanks Korena! This one was really good, gone in one afternoon, thanks to my teenagers! :)

  6. fromthefamilytable May 12, 2012 at 2:33 pm

    Beautiful images! Beautiful pastry! I ran right down to our farmers market and bought the makings.

    • Sibella May 12, 2012 at 9:40 pm

      Thanks so much! :) Please let me know how it turns out for you. :)
      Have a great Sunday!

  7. Bam's Kitchen May 13, 2012 at 7:56 am

    Do you think this would be okay to eat for breakfast? Hey it does have one of the main food groups. I love rustic pies/galettes.

    • Sibella May 13, 2012 at 9:30 am

      I totally think this would be nice for breakfast! :)

      Happy Mother’s Day friend! <3

  8. violetsandcardamom May 17, 2012 at 12:53 pm

    Looks mouth-watering! I love the combo of berries and rhubarb! I have done other fruit combos in a galette but never strawberry-rhubarb and now it looks like I will need to! :)

    • Sibella May 17, 2012 at 3:23 pm

      Since the rhubarb is so tart, strawberries give it just the right amount of sweetness. I love the combo! I think I will be making some strawberry-rhubarb jam this summer. :)

  9. […] want to thank Baking with Sibella  for nominating me for the Liebster award. It is a special honor because Sibella has such a great […]

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