Buttery Rhubarb Blueberry Galette

I’ve been baking a lot of pies this spring, but sometimes I just don’t have the energy to deal with crimping edges and making sure my crust looks perfect. That’s when I turn to galettes. They’re basically rustic pies that are supposed to look a little messy, which means less stress for me.

This Buttery Rhubarb Blueberry Galette has become my go-to when I spot fresh rhubarb at the farmer’s market. The tartness of the rhubarb plays so well with the sweet blueberries, and the cardamom adds something a little different from your typical fruit dessert. Plus, I can use store-bought pie crust and no one judges me for it.

The best part? You fold the edges over however they fall, brush on some egg wash, and you’re done. No fancy lattice work required. It bakes up golden and bubbly, and when you serve it warm with a scoop of vanilla ice cream, people think you spent way more time on it than you actually did.

Don’t Have Everything? No Problem!

This Buttery Rhubarb Blueberry Galette is pretty forgiving when it comes to swapping ingredients:

• Rhubarb: Fresh rhubarb is best here, but if it’s out of season, you can use frozen rhubarb – just thaw it first and drain any excess liquid before using. You could also swap half the rhubarb for strawberries for a classic combo.
• Blueberries: Raspberries, blackberries, or sliced strawberries all work great in place of blueberries. Just keep the total fruit amount the same.
• Cardamom: If you’re not a fan of cardamom or don’t have it on hand, try using vanilla extract (1 teaspoon), ground ginger, or even a pinch of nutmeg instead.
• Corn starch: You can use the same amount of tapioca starch or arrowroot powder as a thickener. Flour works too, but use 2 tablespoons instead of 1.
• Pie crust: Store-bought is totally fine and saves time. If you’re making your own, a butter-based crust works best, but you can also try a cream cheese pastry for extra richness.
• Egg wash: If you’re out of eggs, brush the crust with heavy cream or milk instead – it’ll still give you that nice golden finish.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for this galette, and you’ll find it in grocery stores during spring and early summer when it’s in season. The stalks can range from pale pink to deep red, and while the red ones look prettier, the color doesn’t really affect the taste – they’re all equally tart and delicious. Make sure to trim off any leaves if they’re still attached, as those are toxic, and focus on using just the firm, crisp stalks. If you can only find frozen rhubarb, that’ll work too, just be sure to thaw it completely and drain off any excess liquid before using it in your filling.

Pitfalls to Skip

The biggest mistake when making a galette is adding too much filling, which causes the juices to overflow and burn on your baking sheet – stick to that 1.5-inch border and don’t be tempted to pile on extra fruit.

Rhubarb and blueberries release a lot of liquid during baking, so make sure your cornstarch is evenly mixed through the fruit before assembling, and consider letting the fruit mixture sit for 5 minutes to draw out some juice that you can drain off.

Skipping the egg wash might seem like no big deal, but it’s what gives your crust that golden, crispy finish instead of a pale, doughy look.

Finally, resist cutting into your galette right away – those 10 minutes of cooling time let the filling set up properly so it doesn’t run all over your plate when you slice it.

Got Leftovers?

Store: Keep your galette covered loosely with foil or plastic wrap at room temperature for up to 2 days. If you want it to last longer, store it in the fridge for up to 4 days, though the crust might lose a bit of its crispness.

Freeze: You can freeze the baked galette for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. Unbaked galettes freeze well too if you want to prep ahead and bake fresh later.

Serve: For the best texture, warm up leftover galette in a 350°F oven for about 10 minutes to crisp up the crust again. If frozen, let it thaw in the fridge overnight before warming. It’s delicious served slightly warm with a scoop of vanilla ice cream!

Rough Nutrition Info for the Buttery Rhubarb Blueberry Galette:

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 15-20 g
• Fat: 45-55 g
• Carbohydrates: 280-310 g

Ingredients for this Buttery Rhubarb Blueberry Galette:

For the filling:

• 3/4 lb rhubarb (trimmed and sliced into 1/2-inch pieces)
• 1 cup blueberries
• 3/4 cup granulated sugar
• 1 1/2 tbsp cornstarch
• 1/2 tsp freshly ground cardamom
• 1/2 tsp lemon zest
• 1 pinch salt

For the assembly:

• 1 refrigerated pie crust
• 1 large egg (beaten for egg wash)
• 1/2 tsp cinnamon sugar or demerara sugar

Prepare the Oven and Prepare Ingredients

• 3/4 lb rhubarb
• 1 cup blueberries
• 1/2 tsp lemon zest
• parchment paper

1. Preheat your oven to 400°F.
2. While it heats, prepare your mise en place: trim the rhubarb and slice it into 1/2-inch pieces, measure out the blueberries, and zest the lemon.
3. Line a baking sheet with parchment paper.
4. Remove the pie crust from the refrigerator so it can come to room temperature slightly—this makes it easier to work with without cracking.

Build the Fruit Filling

• 3/4 lb rhubarb
• 1 cup blueberries
• 3/4 cup granulated sugar
• 1 1/2 tbsp cornstarch
• 1/2 tsp freshly ground cardamom
• 1/2 tsp lemon zest
• 1 pinch salt

1. In a bowl, combine the sliced rhubarb, blueberries, granulated sugar, cornstarch, freshly ground cardamom, lemon zest, and salt.
2. Gently toss everything together until the fruit is evenly coated and the cornstarch is distributed throughout—this will thicken the filling as it bakes.
3. I like to let this sit for just a minute so the juices start to release slightly, which helps the filling come together better.

Assemble the Galette

• 1 refrigerated pie crust
• fruit filling from Step 2

1. Place the pie crust on the prepared parchment-lined baking sheet.
2. Spoon the fruit filling from Step 2 into the center of the dough, leaving a 1.5-inch border all the way around the edge.
3. Gently fold the edges of the crust up and over the filling, overlapping them slightly as you work your way around—don’t worry about it being perfect; the rustic look is part of the galette’s charm.
4. I find it easier to fold one section at a time rather than trying to do the whole perimeter at once.

Finish and Bake the Galette

• 1 large egg
• 1/2 tsp cinnamon sugar or demerara sugar

1. Beat the egg and brush it evenly over the exposed dough around the edges and folds—this creates a beautiful golden-brown finish.
2. Sprinkle the cinnamon sugar or demerara sugar over the egg-washed dough for a subtle sparkle and texture.
3. Transfer the baking sheet to the preheated 400°F oven and bake for 40 minutes, until the crust is deep golden brown and the fruit filling is bubbling slightly at the edges.

Cool and Serve

1. Remove the galette from the oven and let it cool on the baking sheet for about 10 minutes.
2. This resting time allows the filling to set slightly so it won’t run when you cut into it, while the crust stays warm and crispy.
3. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

More Recipe Suggestions:

Fresh Strawberry Galette with Honey Drizzle and Ice Cream

Chocolate Cherry Galette with Whipped Cream Topping

Spiced Coconut Basil Chicken with Rice

Elegant White Chocolate Blueberry Cheesecake

Buttery Rhubarb Blueberry Galette

This rhubarb blueberry galette has become my go-to when I spot fresh rhubarb at the farmer’s market. The tartness of the rhubarb plays so well with the sweet blueberries, and the cardamom adds something a little different from your typical fruit dessert.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American, French

Servings 6 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Grater/Micro plane Set
• Basting Brush
• Baking Sheet
• Parchment paper

Ingredients

  

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For the filling:

• 3/4 lb rhubarb trimmed and sliced into 1/2-inch pieces
• 1 cup blueberries
• 3/4 cup granulated sugar
• 1 1/2 tbsp cornstarch
• 1/2 tsp freshly ground cardamom
• 1/2 tsp lemon zest
• 1 pinch salt

For the assembly:

• 1 refrigerated pie crust
• 1 large egg beaten for egg wash
• 1/2 tsp cinnamon sugar or demerara sugar

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Instructions

 

• Preheat your oven to 400°F. While it heats, prepare your ingredients: trim the rhubarb and slice it into 1/2-inch pieces, measure out the blueberries, and zest the lemon. Line a baking sheet with parchment paper. Remove the pie crust from the refrigerator so it can come to room temperature slightly—this makes it easier to work with without cracking.
• In a bowl, combine the sliced rhubarb, blueberries, granulated sugar, cornstarch, freshly ground cardamom, lemon zest, and salt. Gently toss everything together until the fruit is evenly coated and the cornstarch is distributed throughout—this will thicken the filling as it bakes. I like to let this sit for just a minute so the juices start to release slightly, which helps the filling come together better.
• Place the pie crust on the prepared parchment-lined baking sheet. Spoon the fruit filling from Step 2 into the center of the dough, leaving a 1.5-inch border all the way around the edge. Gently fold the edges of the crust up and over the filling, overlapping them slightly as you work your way around—don’t worry about it being perfect; the rustic look is part of the galette’s charm. I find it easier to fold one section at a time rather than trying to do the whole perimeter at once.
• Beat the egg and brush it evenly over the exposed dough around the edges and folds—this creates a beautiful golden-brown finish. Sprinkle the cinnamon sugar or demerara sugar over the egg-washed dough for a subtle sparkle and texture. Transfer the baking sheet to the preheated 400°F oven and bake for 40 minutes, until the crust is deep golden brown and the fruit filling is bubbling slightly at the edges.
• Remove the galette from the oven and let it cool on the baking sheet for about 10 minutes. This resting time allows the filling to set slightly so it won’t run when you cut into it, while the crust stays warm and crispy. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Keyword #northeastnosh #galette #frenchdesserts #rhubarb #blueberryrhubarb #food #foodie #easydesserts #summerfruits #summerdesserts

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