Best Raspberry Rhubarb Galette

There’s something about a galette that makes me feel like a real baker without all the fuss of a perfect pie. No crimping, no fancy lattice work, no stress about whether the edges look Instagram-worthy. You just fold the dough over the fruit however it falls, and suddenly you look like you know what you’re doing.

I love making galettes in the summer when rhubarb is everywhere and raspberries are actually affordable. The combo is tart and sweet at the same time, and adding lavender gives it this fancy touch that makes people think you spent way more time on it than you actually did. Plus, the crust is gluten-free friendly with the brown rice flour, so I can serve it when my sister visits.

The best part? You can make this on a sheet pan. No pie dish to dig out of the back of your cabinet. Just roll, fill, fold, and bake. Serve it warm with vanilla ice cream melting into all the jammy fruit, and you’ve got yourself a dessert that tastes like you tried really hard but honestly didn’t.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is definitely the way to go for this galette, and you’ll find it at most grocery stores during spring and early summer. Look for stalks that are firm and crisp, with a bright color ranging from pink to deep red – though the color doesn’t actually affect the flavor, so don’t worry if yours is more on the green side. Avoid any stalks that look wilted or have brown spots, as those are past their prime. If you absolutely can’t find fresh rhubarb, frozen will work in a pinch, but make sure to thaw it completely and drain off any excess liquid before using it in your galette.

Options for Substitutions

This galette is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Brown rice flour: If you don’t have brown rice flour, just use all-purpose flour for the full amount. The texture will be slightly different but still delicious. For a gluten-free version, use your favorite gluten-free flour blend.
• Cornstarch or arrowroot powder: These are pretty much interchangeable in this recipe. If you’re out of both, you can use an extra 1/4 cup of whatever flour you’re using for the crust.
• Coconut sugar: Regular granulated sugar works perfectly fine here. Brown sugar is also a good option if that’s what you have on hand.
• Butter: For the crust, butter is really important for that flaky texture, so try not to substitute it. However, if needed, you can use cold coconut oil or vegan butter as a dairy-free option.
• Rhubarb: Fresh rhubarb is best for this recipe, but if you only have frozen, make sure to thaw it completely and drain any excess liquid before using.
• Dried lavender: Lavender adds a nice floral note, but it’s not for everyone. You can leave it out entirely or replace it with a pinch of cardamom or fresh thyme for a different flavor profile.
• Raspberries: Strawberries, blackberries, or blueberries all work well here. You can also mix and match whatever berries you have available.
• Honey: Maple syrup or agave nectar are good alternatives if you don’t have honey. You can also use granulated sugar, though the flavor will be slightly less complex.

Watch Out for These Mistakes While Baking

The biggest mistake when making galettes is overworking the dough, which melts the butter and results in a tough, dense crust instead of a flaky one – handle it as little as possible and make sure your butter stays cold throughout the process.

Another common error is adding too much filling or piling it too high in the center, which can cause the juices to overflow and burn on your baking sheet, so keep the filling layer relatively thin and leave that 3-inch border.

Since rhubarb and raspberries release a lot of liquid while baking, don’t skip chilling the assembled galette before it goes in the oven, as this helps the crust hold its shape and prevents it from getting soggy.

Finally, resist the urge to slice into your galette right away – letting it cool for at least 20 minutes allows the juices to thicken up, making it much easier to serve without everything falling apart.

What to Serve With Raspberry Rhubarb Galette?

This galette is pretty much perfect on its own, but a scoop of vanilla ice cream on top while it’s still warm is absolutely the way to go. The cold ice cream melting into the tart raspberry and rhubarb filling is one of those simple pleasures that never gets old. If you want to get a little fancy, try serving it with some fresh whipped cream or even a dollop of mascarpone cheese for extra richness. A hot cup of coffee or tea alongside makes this dessert feel like a real treat, especially if you’re serving it for brunch or an afternoon gathering.

Storage Instructions

Store: This galette is best enjoyed the day it’s made, but you can keep leftovers covered loosely with foil at room temperature for up to 2 days. The crust might soften a bit as it sits, but it’ll still taste great with your morning coffee or as an afternoon snack.

Refresh: If your galette has lost some of its crispness, you can bring it back to life by warming it in a 350°F oven for about 10 minutes. This helps crisp up the crust again and makes the fruit filling nice and warm, almost like it’s fresh from the oven.

Make Ahead: You can prepare the dough up to 2 days in advance and keep it wrapped tightly in the fridge. The filling can also be mixed together a day ahead and stored in an airtight container in the refrigerator, just give it a good stir before assembling your galette.

Estimated Nutrition

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

• Calories: 2100-2300
• Protein: 30-35 g
• Fat: 95-105 g
• Carbohydrates: 300-320 g

Ingredients

For the pastry:

• 1/2 cup brown rice flour
• 1/2 cup all-purpose flour
• 1/3 cup cornstarch
• 1 tbsp coconut sugar
• 1/2 tsp sea salt
• 8 tbsp cold unsalted butter, diced
• 4-5 tbsp ice water

For the filling:

• 1 lb rhubarb, cut into 1-inch pieces
• 1/3 cup honey
• 2 tbsp dried culinary lavender
• 1 tsp vanilla essence
• 1 vanilla bean, split and seeds scraped
• 1 tbsp lemon juice
• 2 cups raspberries
• 2 tbsp butter, cubed
• 1/4 tsp ground ginger

For the finish:

• 1 egg, beaten for wash
• 1/2 cup slivered almonds
• 1/2 cup coarse sparkling sugar
• vanilla ice cream for serving

Step 1: Make the Pastry Dough

• 1/2 cup brown rice flour
• 1/2 cup all-purpose flour
• 1/3 cup cornstarch
• 1 tbsp coconut sugar
• 1/2 tsp sea salt
• 8 tbsp cold unsalted butter, diced
• 4-5 tbsp ice water

Combine brown rice flour, all-purpose flour, cornstarch, coconut sugar, and sea salt in a food processor.

Pulse in the cold diced butter until the mixture resembles coarse rice grains—this creates pockets of butter that produce a flaky crust.

Add ice water one tablespoon at a time, pulsing gently until the dough just comes together without becoming wet or sticky.

Turn the dough onto a lightly floured surface, gently knead it a few times to bring it together, then shape into a disk.

Wrap in plastic and chill for at least 30 minutes while you prepare the filling.

Step 2: Prepare the Rhubarb and Raspberry Filling

• 1 lb rhubarb, cut into 1-inch pieces
• 1/3 cup honey
• 2 tbsp dried culinary lavender
• 1 tsp vanilla essence
• 1 vanilla bean, split and seeds scraped
• 1 tbsp lemon juice
• 1 cup raspberries

Cut rhubarb into 1-inch pieces and place in a bowl with honey, dried culinary lavender, vanilla essence, scraped vanilla bean seeds, and lemon juice.

Gently fold in 1 cup of the raspberries, being careful not to crush them.

Let the filling sit while the dough chills—this allows the rhubarb to start releasing its juices and the flavors to meld together.

I like to leave the filling slightly chunky rather than breaking down the fruit too much, as it keeps the galette from becoming too jammy.

Step 3: Assemble the Galette

• pastry dough from Step 1
• rhubarb and raspberry filling from Step 2

Preheat your oven to 400°F.

On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness into a roughly 12-inch circle.

Transfer it to a parchment-lined baking sheet.

Spoon the rhubarb and raspberry filling from Step 2 into the center, leaving a 3-inch border of exposed dough around the edges.

Fold the dough edges up and over the filling, creating rustic pleats—don’t worry about perfection; the imperfect folds are part of the galette’s charm.

Chill the assembled galette for 15 minutes while the oven finishes preheating.

Step 4: Finish and Bake the Galette

• 1 egg, beaten for wash
• 1/2 cup slivered almonds
• remaining 1 tbsp dried culinary lavender
• 1/2 cup coarse sparkling sugar
• 1 cup raspberries
• 2 tbsp butter, cubed

Remove the galette from the fridge and brush the exposed dough edges generously with beaten egg wash.

Sprinkle the slivered almonds over the filling and folded crust edges.

In a small bowl, mix the remaining 1 tablespoon of dried lavender with the coarse sparkling sugar, then sprinkle 1–2 tablespoons over the dough.

Scatter the remaining 1 cup of fresh raspberries and cubed butter over the top of the filling—I add these at this stage so the raspberries stay whole and don’t get overcooked.

Bake for 45–50 minutes until the crust is deep golden brown and the filling is bubbling slightly at the edges.

Step 5: Cool and Serve

• vanilla ice cream for serving

Allow the galette to cool for at least 10 minutes on the baking sheet before slicing—this lets the filling set slightly so it won’t run all over the plate.

Slide it onto a serving platter and serve warm or at room temperature with a scoop of vanilla ice cream on the side.

The combination of warm galette and cold ice cream lets each element shine.

Best Raspberry Rhubarb Galette

Delicious Best Raspberry Rhubarb Galette recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings: 8 slices

Calories: 2200

Ingredients Method

Ingredients

  

For the pastry

• 1/2 cup brown rice flour
• 1/2 cup all-purpose flour
• 1/3 cup cornstarch
• 1 tbsp coconut sugar
• 1/2 tsp sea salt
• 8 tbsp cold unsalted butter, diced
• 4-5 tbsp ice water

For the filling

• 1 lb rhubarb, cut into 1-inch pieces
• 1/3 cup honey
• 2 tbsp dried culinary lavender
• 1 tsp vanilla essence
• 1 vanilla bean, split and seeds scraped
• 1 tbsp lemon juice
• 2 cups raspberries
• 2 tbsp butter, cubed
• 1/4 tsp ground ginger

For the finish

• 1 egg, beaten for wash
• 1/2 cup slivered almonds
• 1/2 cup coarse sparkling sugar
• vanilla ice cream for serving

Method

 

1. Combine brown rice flour, all-purpose flour, cornstarch, coconut sugar, and sea salt in a food processor. Pulse in the cold diced butter until the mixture resembles coarse rice grains—this creates pockets of butter that produce a flaky crust. Add ice water one tablespoon at a time, pulsing gently until the dough just comes together without becoming wet or sticky. Turn the dough onto a lightly floured surface, gently knead it a few times to bring it together, then shape into a disk. Wrap in plastic and chill for at least 30 minutes while you prepare the filling.
2. Cut rhubarb into 1-inch pieces and place in a bowl with honey, dried culinary lavender, vanilla essence, scraped vanilla bean seeds, and lemon juice. Gently fold in 1 cup of the raspberries, being careful not to crush them. Let the filling sit while the dough chills—this allows the rhubarb to start releasing its juices and the flavors to meld together. I like to leave the filling slightly chunky rather than breaking down the fruit too much, as it keeps the galette from becoming too jammy.
3. Preheat your oven to 400°F. On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness into a roughly 12-inch circle. Transfer it to a parchment-lined baking sheet. Spoon the rhubarb and raspberry filling from Step 2 into the center, leaving a 3-inch border of exposed dough around the edges. Fold the dough edges up and over the filling, creating rustic pleats—don't worry about perfection; the imperfect folds are part of the galette's charm. Chill the assembled galette for 15 minutes while the oven finishes preheating.
4. Remove the galette from the fridge and brush the exposed dough edges generously with beaten egg wash. Sprinkle the slivered almonds over the filling and folded crust edges. In a small bowl, mix the remaining 1 tablespoon of dried lavender with the coarse sparkling sugar, then sprinkle 1–2 tablespoons over the dough. Scatter the remaining 1 cup of fresh raspberries and cubed butter over the top of the filling—I add these at this stage so the raspberries stay whole and don't get overcooked. Bake for 45–50 minutes until the crust is deep golden brown and the filling is bubbling slightly at the edges.
5. Allow the galette to cool for at least 10 minutes on the baking sheet before slicing—this lets the filling set slightly so it won't run all over the plate. Slide it onto a serving platter and serve warm or at room temperature with a scoop of vanilla ice cream on the side. The combination of warm galette and cold ice cream lets each element shine.