Vegan Strawberry Rhubarb Galette

Sweetened rhubarb and strawberries wrapped in a deliciously flaky homemade pie crust, this vegan strawberry rhubarb galette is to die for. Serve warm with vanilla ice cream for a mouth-watering dessert recipe.

Rhubarb is an underrated Summer fruit in my opinion. I never actually ate it growing up, but I was rummaging through my grandma’s recipes when I came across her rhubarb pie. Being a major galette fan, I thought I’d improvise her recipe. Thanks, Grandma 😉

Instead of going through the full process of making a pie from scratch, I tweaked the recipe to make a fantastic vegan strawberry rhubarb galette. You simply put together a rustic plant-based pie crust, lay it flat and load with rhubarb and strawberry goodness, fold the edges up and bake! No pie plate or pre-baking needed.

This dairy-free eggless dessert recipe couldn’t be any easier! And even though it doesn’t take nearly as much time to make as a rhubarb pie, this rhubarb galette is just as delicious. YAS!

What is Rhubarb?

Rhubarb is a stalk-like plant, resembling celery and is great in desserts. Rhubarb cannot be eaten raw but when cooked, it has a tart taste. When sugar is added, rhubarb is a delicious flavor for desserts and pairs wonderfully with strawberries.

Rhubarb is in season during the Summertime and can be found in the produce section of the grocery stores.

Ingredients

To make the vegan dough you need:

  • All-purpose flour
  • Cane sugar
  • Salt
  • Vegan butter or coconut oil
  • Ice water

For the rhubarb filling you need:

  • Rhubarb
  • Strawberries
  • Vanilla
  • Sugar
  • All-purpose flour
  • Cornstarch

To fully assemble the galette you need:

  • Turbinado sugar
  • Sliced almonds
  • Almond meal

How to Make Galette Dough

Galette is essentially a rustic pie, but there are some techniques for making this vegan pastry amazing.

  • Put a cup of water with ice cubes in the freezer.
  • Add flour, sugar, and salt to the food processor. Pulse a few times to mix.
  • Add solid butter and pulse until there are pea-sized pieces. You can also use cold coconut oil.
  • Add ice water 1 Tablespoon at a time until dough-like consistency (it took me about 5 Tablespoons).
  • Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into a ball and place in the fridge for 30 minutes to rest.
  • Remove dough from fridge and place on a lightly floured countertop. Using a rolling pin, roll out into 1/8″ thick, 8-10″ diameter circle. Transfer to lined baking sheet.

Transfer the galette pastry dough to a lined baking sheet.

Vegan Pastry Dough Tips

  • It’s important to limit handling the dough. The reason for that is so there are still small clumps of coconut oil/vegan butter in the dough when baking. This helps create a flaky crust. Bigger clumps = flakey dough!
  • Ice cold water is key to making a flaky crust too. Above I suggest keeping the ice cubes in water in the freezer so you have the coldest water possible.
  • If the dough is too crumbly after chilling, try adding some more cold water until the dough is pliable.

If you follow these steps, the dough will be flaky, buttery, and so delicious!

How to Make the Rhubarb and Strawberry Filling

While the vegan pastry dough is chilling during step #4 above, make the sweet and tangy rhubarb galette filling.

It’s so easy! Add all of the filling ingredients to a large bowl and mix well. Set aside and let the sugar bring out the juiciness of the strawberries and rhubarb.

Tip: The filling should be moist but not super soggy. Add extra flour or a teaspoon of cornstarch if the rhubarb filling it too watery.

How to Make a Vegan Rhubarb Galette

Once you’ve got the dough rolled out and the filling all perfectly juice-ified, it’s time to “galette” it together!

Spoon some of the almond meal onto the crust, leaving an inch of clearance around the dough. Then spoon on the filling and carefully spread out, again leaving some clearance around the edge so you can fold.

Carefully fold the edge up towards the center, moving all the way around the galette. Sprinkle turbinado sugar around the outer ring of the galette.

Tip: If the dough starts to crack, dip fingers in water and seal the cracks.

Bake the vegan rhubarb galette in the preheated oven for 25 minutes. Then remove from the oven and sprinkle the almond slices onto the crust.

Pop back into the oven for another 15 minutes until beautifully golden. Let the galette rest for at least 10 minutes before serving.

JUST LOOK AT THAT CRUST THOUGH. Seriously, this recipe is a game changer for vegan desserts!

Recipe Variations

  • Add blueberries or raspberries to enhance the fruit flavor of the rhubarb and strawberries.
  • Substitute the all-purpose flour for a GF blend to make this dessert recipe gluten-free.
  • Add cinnamon, ginger, and cardamom – or other spices you like – to the rhubarb filling for a delicious flavor combo.
  • When rolling out the dough, divide dough into six even pieces and make mini galettes!

Vegan Rhubarb Galette Serving Suggestions

This rhubarb galette is best served warm with a big scoop of vegan vanilla ice cream. It’s the perfect summer dessert combo!

Storage Tips

Let the galette cool completely and then transfer to an airtight container or wrap in plastic wrap. Keep in the fridge for 3-4 days.

To reheat, place on a baking sheet and bake in a 350 degree oven for about 10 minutes.

Rhubarb does not do well when frozen and then defrosted and baked again, so don’t freeze this one.

If you tried this vegan rhubarb galette let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

close up slice of vegan strawberry rhubarb galette

Vegan Rhubarb Galette

Sweetened rhubarb and strawberry filling wrapped in a flaky vegan pie crust is beyond mouth-watering. Pair this vegan rhubarb galette with vanilla ice cream for a delicious dessert recipe!
5 from 6 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: rhubarb and strawberry, rhubarb pie recipe, rhubarb recipes, strawberries and rhubarb, summer dessert idea, summer pie recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 40 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings
Calories: 189kcal
Author: Amanda

Ingredients

Dough:

  • 1.5 cup all-purpose flour
  • 1/2 teaspoon cane sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter solid and cold (can substitute with cold coconut oil)
  • 8 Tablespoons ice water

Rhubarb Filling:

  • 1.5 cup rhubarb sliced into 1/2" pieces
  • 1.5 cup strawberries sliced
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1/2 Tablespoon all-purpose flour
  • 1/2 teaspoon cornstarch

Assembly Ingredients:

  • 1 Tablespoon turbinado sugar for crust topping (optional)
  • 1/4 sliced almonds for crust topping
  • 2 Tablespoons almond meal

Instructions

  • Line a baking sheet with a baking mat or parchment paper. Set aside.
  • Put a cup of water with ice cubes in the freezer.
  • Add flour, sugar, and salt to the food processor. Pulse.
  • Add solid butter and pulse until there are pea-sized pieces of butter.
  • Add ice water 1 Tablespoon at a time until dough-like consistency (it took me about 5 Tablespoons).
  • Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into a ball and place in the fridge for 30 minutes to rest.
  • Remove dough from fridge and place on a lightly floured countertop. Using a rolling pin, roll out into 1/8" thick, 8-10" diameter circle. Transfer to lined baking sheet.

Make Filling:

  • In a medium mixing bowl, add all the ingredients for the filling and mix well. Set aside.

Assemble and Bake:

  • Preheat oven to 400 degrees Fahrenheit.
  • Remove dough from fridge and spoon 1-2 Tablespoons of almond meal onto crust, leaving 1 inch clearance around the circumference to fold galette.
  • Place rhubarb filling in the center. Leave a 1/2-3/4 inch border around the pie dough.
  • Gently fold edges of pie dough towards the center around all the sides. Sprinkle turbinado sugar on top of the dough.
  • Bake for 25 minutes. Remove from the oven and sprinkle crust with almond slices. Place back in the oven and bake for 15 more minutes.
  • Let cool for at least 10-15 minutes before cutting. Serve warm with ice cream.

Video

Notes

Let the galette cool completely and then transfer to an airtight container or wrap in plastic wrap. Keep in the fridge for 3-4 days.
To reheat, place on a baking sheet and bake in a 350 degree oven for about 10 minutes.
Rhubarb does not do well when frozen and then defrosted and baked again, so don’t freeze this one.

Nutrition

Serving: 1slice (1/8 of galette) | Calories: 189kcal | Carbohydrates: 25.8g | Protein: 2.7g | Fat: 7.3g | Saturated Fat: 6.8g | Sodium: 76mg | Fiber: 1.2g | Sugar: 7g | Calcium: 20mg | Iron: 1.1mg

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13 thoughts on “Vegan Strawberry Rhubarb Galette”

  1. 5 stars
    I just picked a big bunch of rhubarb yesterday! This is the perfect thing to make, instead of making a pie! So much less work! Thanks for the inspiration!

  2. 5 stars
    I’ve been wanting to bake a galette for a while now, and this looks like one to definitely try out! Especially with the ice cream topping 🙂

  3. 5 stars
    I love gallates but despite not being a rhubarb fan I shall give this a try – it looks amazing! I think I must give rhubarb more credit – I like it raw funny enough 😉 – recipe saved – thank you for sharing.

  4. Absolutely delicious crust! I cannot speak to the filling because we are in the middle of a snow storm and I only had frozen blueberries to use. However, the crust is so versatile and you can’t really mess it up if you follow the steps. It’s the flakiest crust I’ve ever had, yet it holds filling very well. It’s easy to shape, and it baked perfectly in the time suggested here. I love a recipe that is exactly as promised. I cannot stress how easy and delicious this is was. 10/10, would recommend.

    Also, for those that struggle with sweet things, the crust only has a hint of sweetness. It could easily be used in a savory recipe. Delish!

    Sorry to go on and on, but it’s that good.

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