Skip to Content

Rhubarb Blueberry Galette

Sharing is caring!

This delightful rhubarb and blueberry galette is a tart and tangy dessert, with just enough sweetness!

Rhubarb season is short, but it's a wonderful ingredient to bake with, so take advantage of it while you can.

Rhubarb is often paired with strawberries, which is a delicious combination, but pairing it with blueberries is absolutely phenomenal! It's a wonderful sour + sweet combination.

A rhubarb blueberry galette with a piece cut from it.

Why You'll Love this Rhubarb Dessert

This tart and sweet dessert is actually quite easy to pull together. It requires minimal hands-on time - especially if you buy a premade pie crust.

I find galettes much easier than pies. Because of their rustic nature and fold over the edges, it's much easier to work with the pastry.

This recipe serves 6 and would be very welcomed at a brunch or summer dinner!

Ingredients for a rhubarb galette.

Ingredients You'll Need

Crust - You can use a pre-made pie crust for this recipe or make this excellent pie crust from Sally's Baking Addiction. You'll also need an egg for the wash (this helps the crust brown beautifully) and an optional sprinkle of raw sugar or cinnamon sugar.

Filling - You'll need 2 large stalks (3/4 pound or 3 cups chopped) rhubarb, 1 cup of blueberries, 3/4 cup granulated sugar, 1 tablespoon of corn starch, and 1/2 teaspoon cardamom or cinnamon.

A bowl of chopped rhubarb, blueberries, and sugar.

What to Know About Rhubarb

Rhubarb is actually a vegetable but it tastes like fruit (when paired with some sugar) and bakes like fruit. It pairs well with berries, apples, citrus flavors, cinnamon, cardamom, vanilla, and rose water. It can also be used in savory dishes and works well with pork and chicken.

Rhubarb leaves are poisonous to humans, so be sure to cut all parts of them off the stalk before using them. Some rhubarb variants are ripe when they have some green on them, but typically ripe rhubarb will be very bright pink.

Rhubarb is in season in spring and summer. There is usually a first, larger harvest from April to June and a second harvest in June and July.

A rhubarb blueberry galette before baking.

More Galette Recipes to Try

If you love this recipe, I highly recommend checking out some of our other galette recipes. They're some of our most popular recipe for a reason!

An overhead shot of a rhubarb blueberry galette right after it has come out of the oven.

Tips for Making this Recipe

Cooking Tips - I highly recommend cooking this galette on a silpat or parchment-lined baking sheet. It's common for galettes to have a little "bubble over" situation and it makes clean up much easier!

Storing Tips - This dessert will keep in the refrigerator for up to 5 days.

Serving Tips - If you have some, this galette tastes great with a scoop of vanilla ice cream or a dollop of whipped cream.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 6 servings

Rhubarb Blueberry Galette

A rhubarb blueberry galette with a piece cut from it.

This delightful rhubarb and blueberry galette is tart and tangy!

Ingredients

  • 3/4 pound rhubarb, chopped (about 3 cups)
  • 1 cup blueberries
  • 3/4 cup granulated sugar
  • 1 tablespoon corn starch
  • 1/2 teaspoon cardamom
  • 1 pie crust
  • 1 egg, beaten
  • pinch of cinnamon sugar or demerara sugar

Instructions

  1. Preheat oven to 400 degrees F.
  2. Combine the chopped rhubarb, blueberries, granulated sugar, corn starch, and cardamom in a mixing bowl and stir to combine.
  3. Roll out your pie dough or spread out your prepared pie dough and place it on a parchment-lined baking sheet.
  4. Top the pie crust with the rhubarb mixture, leaving a 1 1/2 inch border.
  5. Fold the edges of the pie crust up over the filling in pleats. Brush the edges with the beaten egg. Sprinkle with a pinch of cinnamon sugar or demerara sugar.
  6. Bake for 40 minutes or until the dough is golden brown.
  7. Allow to cool for 10 minutes before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 273Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 135mgCarbohydrates: 48gFiber: 3gSugar: 30gProtein: 3g

Three glasses of creamy lemonade topped with mint and sliced lemons.
Previous
Creamy Lemonade
Three ham and cheese tarts on a white plate.
Next
Ham & Gruyere Tarts
Skip to Recipe