Strawberry Rhubarb Galette
Prep time
Cook time
Total time
A super simple dessert made with fresh strawberries and rhubarb. All you need is 10 minutes to get this in the oven. It's a rustic and beautiful dessert everyone will love.
Recipe type: Dessert/Seasonal/Strawberry
Serves: 6-8
  • 1 refrigerator pie crust
  • 2 cups, finely diced strawberries
  • 1 cup, thinly sliced rhubarb
  • ¼ cup granulated sugar
  • 1½ tbsp cornstarch
  • ⅛ tsp ground cinnamon
  • 1 tbsp butter
  • 1 egg (for egg wash) optional
  • 1 tsp coarse sugar, optional
  • ⅓ cup powdered sugar
  • ½ tsp vanilla
  • 1-2 tsp milk
  1. Preheat the oven to 400 degrees. Line a rimmed cookie sheet with parchment paper.
  2. Unroll the refrigerator pie crust onto the center of the parchment paper.
  3. In a medium-sized bowl, combine the diced strawberries, sliced rhubarb, granulated sugar, cornstarch, and cinnamon. Mix until all fruit is coated.
  4. Pour the fruit mixture into the center of the pie crust, leaving 2 inches of crust around the fruit.
  5. Fold the edges up in an overlapping fashion. (See picture above.)
  6. Put little pieces of butter on the center of the exposed fruit. (See picture above.)
  7. Use a pastry brush to apply the egg wash to the pie crust, and then sprinkle the coarse sugar over the egg wash.
  8. Bake for 38-40 minutes or until pie crust is nicely browned and fruit is cooked and juices have thickened.
  9. Remove from oven and allow to cool for 20-30 minutes.
  10. Make Glaze before serving.
  11. To make the glaze, whisk together the powdered sugar, vanilla, and milk until smooth. If needed add another tsp of milk.
  12. Drizzle over the partially cooled dessert and serve. You can also serve with a scoop of vanilla ice cream if desired.
  13. Leftovers can be kept in an airtight container on the counter for 2-3 days or in the fridge for 5 days.
  14. Enjoy!
Recipe by Real Life Dinner at