Spring Baking: Easy Rhubarb & Strawberry Galette

Spring arrives slowly here in the north. The light changes first, then the soil wakes. And then the rhubarb pushes through, stubborn and bright.

This galette is my quiet celebration of that moment. It is not fussy. It is not perfect. It is simply fruit, wrapped in butter and flour, baked until the edges turn golden and the juices bubble.

I make it when I want to slow down. The folding of the dough, the arranging of the fruit – it is a small meditation. I hope it brings you that same calm.

About the Ingredients

1 1/4 cups (160g) all-purpose flour

Use unbleached all-purpose for the best texture. You can substitute 1/2 cup whole wheat for a nuttier flavor.

1/2 teaspoon salt

Fine sea salt is best. If using kosher, increase to 3/4 teaspoon.

1 tablespoon granulated sugar

Adds a touch of sweetness to the crust. You can omit if you prefer a savory crust.

1/2 cup (115g) cold unsalted butter, cubed

Keep it very cold for flakiness. You can use salted butter, but reduce the added salt to 1/4 teaspoon.

1/4 cup (60ml) ice water, plus more if needed

Start with less; you may not need all. Use ice-cold water to keep the butter solid.

2 cups (250g) fresh rhubarb, cut into 1/2-inch pieces

Choose firm, crisp stalks. If rhubarb is unavailable, use frozen (thawed and drained) or substitute extra strawberries.

2 cups (300g) fresh strawberries, hulled and halved

Use ripe but firm berries. If strawberries are out of season, use frozen (thawed) or sliced peaches.

1/3 cup (65g) granulated sugar

Adjust to taste depending on the tartness of the rhubarb. You can use coconut sugar for a deeper flavor.

1 tablespoon cornstarch

Helps thicken the fruit juices. You can use arrowroot powder as a substitute.

1 teaspoon lemon zest

Brightens the flavor. If no lemon, use orange zest or a splash of vanilla extract.

1 egg, beaten (for egg wash)

Gives the crust a golden shine. You can use milk or cream instead.

1 tablespoon coarse sugar (like turbinado), for sprinkling

Adds a crunchy top. Regular granulated sugar works too.

Tips & Tricks

• Keep the dough cold. If it warms up, chill it for 15 minutes before rolling.
• Don't skip the cornstarch – it prevents a soggy bottom by thickening the juices.
• Fold the edges loosely, leaving the center open so steam can escape.
• If the crust browns too quickly, cover the edges with foil halfway through baking.

Step-by-Step Instructions

1. Make the Dough

In a bowl, whisk flour, salt, and sugar. Cut in cold butter using a pastry blender or your fingers until coarse crumbs form. Add ice water gradually, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 1 hour.

2. Preheat and Prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss rhubarb, strawberries, sugar, cornstarch, and lemon zest until well coated.

3. Roll the Dough

On a floured surface, roll the chilled dough into a 12-inch (30 cm) circle, about 1/8-inch thick. Transfer to the prepared baking sheet.

4. Add the Filling

Mound the fruit in the center of the dough, leaving a 2-inch (5 cm) border. Fold the edges over the fruit, pleating as you go. Brush the crust with beaten egg and sprinkle with coarse sugar.

5. Bake the Galette

Bake for 30-35 minutes, until the crust is golden brown and the juices are bubbling at the edges. If the crust browns too quickly, tent with foil. The fruit should be tender when pierced with a fork.

6. Cool and Serve

Let the galette cool on the baking sheet for 10 minutes. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Delicious Variations

• Swap rhubarb for sliced peaches and strawberries for a summer twist.
• Add a teaspoon of ground ginger or cardamom to the filling for warmth.
• Drizzle with a simple glaze made from powdered sugar and lemon juice after baking.

How to Store Spring Baking

Frequently Asked Questions

I hope this galette brings a little spring to your table. Take your time, enjoy the process, and share it with someone you love. Breathe, then unplug.

Spring Baking

Spring Baking: a rustic rhubarb-strawberry galette with flaky crust, bright flavor, and simple steps for a perfect seasonal dessert.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup (115g) cold unsalted butter, cubed
• 1/4 cup (60ml) ice water, plus more if needed
• 2 cups (250g) fresh rhubarb, cut into 1/2-inch pieces
• 2 cups (300g) fresh strawberries, hulled and halved
• 1/3 cup (65g) granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (like turbinado), for sprinkling

📋 Instructions

1. 1Make the Dough — In a bowl, whisk flour, salt, and sugar. Cut in cold butter using a pastry blender or your fingers until coarse crumbs form. Add ice water gradually, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 1 hour.
2. 2Preheat and Prep — Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss rhubarb, strawberries, sugar, cornstarch, and lemon zest until well coated.
3. 3Roll the Dough — On a floured surface, roll the chilled dough into a 12-inch (30 cm) circle, about 1/8-inch thick. Transfer to the prepared baking sheet.
4. 4Add the Filling — Mound the fruit in the center of the dough, leaving a 2-inch (5 cm) border. Fold the edges over the fruit, pleating as you go. Brush the crust with beaten egg and sprinkle with coarse sugar.
5. 5Bake the Galette — Bake for 30-35 minutes, until the crust is golden brown and the juices are bubbling at the edges. If the crust browns too quickly, tent with foil. The fruit should be tender when pierced with a fork.
6. 6Cool and Serve — Let the galette cool on the baking sheet for 10 minutes. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

👨‍🍳 Chef's Note: This galette is best enjoyed the day it's baked, when the crust is at its flakiest. But leftovers are a lovely breakfast with coffee.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 4g protein · 38g carbs · 13g fat

Written by Ingrid Sørensen
Ingrid explores mindful technology use and digital minimalism, helping readers reclaim focus. She writes about practical habits to reduce screen time and improve digital well-being.