Rhubarb and strawberry galette

Since the rhubarb season it’s here, sweet lovers should really try this easy rhubarb and strawberry galette. If you haven’t had rhubarb before, it’s the time to try it! If not, you’re missing out, as I have been all these years. This rhubarb galette is the perfect sweet-tart treat. You can eat it warmed up or straight out of the fridge, plain or with a side of ice cream. So simple and delicious!


170 gr cold butter – choose a quality butter with more fat
280 gr flour
1 egg
20-30 ml of cold water – we see at the end how much we need
1 tablespoon of vinegar
4 teaspoons of sugar
1 pinch of salt
1 stalk of rhubarb
5-6 tablespoons of strawberry jam
juice from a slice of lemon


First of all, let see how to prepare the dough:
Mix the cold diced butter with the flour, then put the sugar and vinegar. It is important to incorporate all the flour in order to obtain a dry and sandy dough. After that, pour a little water to bind the dough. Sprinkle a little flour on the worktop and knead the dough for 1-2 minutes, until a pie is formed and left it in the fridge for about 40 minutes. You will have to wait for the butter to cool down and the pie to harden.

Place the dough on a baking sheet and spread it in a circle – try not to make it very thin, because if it is too thin the dough will crack when the tart is sliced.

In the center of the dough put a few tablespoons of strawberry jam and put the rhubarb pieces over the layer of jam. Be careful not to spread on the whole layer, so that the edges remain to bend! Put a little lemon juice over the rhubarb – it helps keep the color and it is valid for any filling!

Beat the egg a little and grease the edges of the tart with it before baking. After that, put the tart on a tray and let it in the preheated electric oven at 180 degrees for 45 minutes.

Recipe and photography by Dulciurele 


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