Strawberry Rhubarb Rustic Tart

Strawberry Rhubarb Galette

Is there any better combo than a strawberry and rhubarb dessert? We don’t think so! Check out this galette!



The end of May means its rhubarb and strawberry season. Sweet strawberries temper the tart rhubarb to make a seriously delicious team.  On one of recent sojourns to the Omaha Farmer’s Market, we found a beautiful bundle of rhubarb, the stalks a mix of red and green with a nice snap. So we decided to make a strawberry rhubarb galette.



Strawberry Rhubarb Galette

While we make excellent pies, making them beautiful is one thing we haven’t quite mastered, so we decided to make a rustic tart.  We sprinkled a bit of white sugar on the crust to give it a bit of a sparkle and give the crust a bit more color.



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Strawberry Rhubarb Tart on parchment paper with a napkin and basket in background




Yield: 1

Strawberry Rhubarb Rustic Tart

A great spring combination of strawberries and rhubarb, this galette is so tasty.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes


  • 1 cup rhubarb, sliced into 1/4 inch pieces
  • 1 tsp vanilla extract
  • 1/2 tsp freshly squeezed lemon juice
  • 1 (9 inch) unbaked refrigerated pie crust (store bought or homemade)
  • 3 cups strawberries, stems removed and cut into 1 inch pieces
  • 2 Tbsp all purpose flour
  • 1/4 cup crushed graham crackers
  • 1/8 tsp salt
  • 1/3 cup sugar
  • 1/8 tsp allspice


Preheat the oven to 375°.

In a medium bowl mix sugar, flour, salt and allspice. Add strawberries and rhubarb to the bowl and gently mix the fruit with the dry ingredients. Add lemon juice and vanilla and mix until all the dry ingredients have been absorbed by the liquid and fruit. Set the bowl aside so the strawberries an macerate while the oven preheats.

Line a baking sheet with parchment paper. Lay the pie crust flat on top of the parchment paper. Spread the graham cracker crumbs over the center of the crust, leaving a 2 inch border around the edges. Mound the fruit mixture over the graham cracker crumbs. Fold the edges of the crust over the fruit, pleating the dough as you go and leaving the center exposed.

Bake for 45-55 minutes until the strawberries and rhubarb are fork tender and the crust is golden brown.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 153 Total Fat: 5.7g Saturated Fat: 0.8g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 154mg Carbohydrates: 24.6g Fiber: 1.6g Sugar: 12.7g Protein: 1.6g


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30 thoughts on “Strawberry Rhubarb Rustic Tart

  1. This is gorgeous! Rhubarb is a much-appreciated gift from a friend, I’d love to return the favor with this tart. I usually make a quinoa crumble, but will have to try your tart.

  2. This looks too beautiful to eat! I haven’t ever really cooked with Rhubar since it’s so hard to find here. When I am back in the states this summer i’ll defiantly have to whip this up.

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