Rhubarb-Blueberry Galette

Summer means being “RELAXED” even in the kitchen! It takes less than 15 minutes to get this easy, rustic dessert in the oven. Fresh rhubarb and blueberries in a flakey crust are sure to win #WOW!” reviews.

An easy summer dessert!

The definition of rustic cooking is “unrefined and simple, but also warm and inviting.” I would add low-stress and fuss-free. It’s also one of my most favorite ways to describe many of my recipes. My Rhubarb-Blueberry Galette is the very epitome of rustic! A galette (pronounced “guh-let”) is a French cuisine term for a freeform pie or tart. It has all the goodness of a fruit pie without the fuss.

Image of ingredients

When I say stress-free, I mean it! You can’t get a more simple recipe. All you need is fresh fruit, a pre-made pie crust, some sugar, cornstarch, a little spice, and a beaten egg to create beautiful color and shine on the crust.

Bowl of chopped rhubarb
Chopped rhubarb

In this case, the fresh fruit is rhubarb and blueberries. Oh wait, I must correct myself. Rhubarb is actually a vegetable, but it tastes and bakes like a fruit. I grew up with rhubarb in Minnesota. It grows like a weed; no one can possible eat as much rhubarb as they grow in their garden.

Simple fresh ingredients

Bowls with rhubarb, blueberries, and sugar mixture
Prep: Chop the rhubarb, clean the berries and combine dry ingredients

While we used most of it for making sauces and pies, we also munched on it raw, dipping the crunchy crimson red stalks in sugar. Unfortunately, rhubarb doesn’t like Florida. It doesn’t like temps too much above 75°. I really miss it!! I craved it so much that I paid a premium price to get just a little of the fresh stuff. It wasn’t the same as picking it in the garden but baked in a galette was just like being back home in my Mom’s kitchen.

Bowl with fruit filling
Mix fruit, sugar, cornstarch, and spice in a bowl

Rhubarb is tart! Blueberries, which are plentiful in Florida, make the perfect pairing. The combination of crimson red and dark blue is visually appealing and will make your mouth water.
The complimentary sour and sweet flavors are a summer sensation. The filling is super easy; the rhubarb and berries mix with some sugar and a warm spice. I am a huge fan of cardamom! However, it’s not an everyday spice (and it’s on the pricey side). If you don’t have it in your pantry, no worries – use cinnamon.

Time saving hacks!

pie crust on parchment paper-lined pan
Roll out the pie crust on a parchment paper-lined baking sheet/pan

It’s the crust that gives this dessert its “rustic” feature. I use a refrigerated pre-made pie crust. Too easy! The only effort needed is to unroll the circle onto a parchment paper-lined baking sheet. Do NOT skip this important step! It is almost guaranteed that your galette will overflow or leak. It’s part of the rustic charm. However, that charm loses its appeal real fast if you find yourself having to scrub burnt-on fruit sauce off your baking pan or the bottom of your oven. Use parchment paper!

Edges folded over the fruit
Fold the pastry borders over the fruit

The fruit mixture gets piled in the middle of the pastry circle, leaving about an inch or so border. Carefully fold the edges over the filling, making small pleats. If the pie crusts cracks or tears (mine did), wet your fingertips and smooth the cracks or tears to seal. The last thing is brushing the crust with an egg wash. An egg wash is an egg whisked up with a fork. If you have a pastry brush, use it. If not, a wadded-up paper towel will substitute nicely as a brush.

Finishing touches

egg wash in bowl with galette on parchment paper
Brush the edges of the pastry with the egg wash

Sprinkle the top of the fruit with some cinnamon sugar. While it is optional, it’s a nice finishing touch.

Cinnamon sugar bowl and galette on parchment paper
As an optional touch, sprinkle the top with some cinnamon suggar

Bake the galette for about 40 minutes in a preheated 400°F oven until the crust is golden brown and the fruit bubbly. Let the galette rest for about 10 minutes before transferring it to a plate.

Baked galette with fruit sauce leaked on parchment paper
The galette will overflow or leak while baking. A parchment paper-lined baking plan will make easy clean-up.

If there is some leakage on the parchment paper, use a spatula to loosen the paper from the pastry. Place the serving plate as close to the galette as you can and gently slide it onto the plate. Zhoosh it up with a garnish of fresh blueberries. If desired, serve with ice cream. Enjoy!

Enjoy rustic perfection!

Galette on serving plate
Using a large spatula, carefully transfer the galette to a serving plate

Rhubarb-Blueberry Galette

Recipe by Jane BruceCourse: DessertCuisine: French InspiredDifficulty: Easy


Prep time


Cooking time



Showcase the best flavors of summer without the stress of a pie! This simple rustic dessert comes together in minutes with a pre-made crust filled with sour rhubarb and sweet blueberries. It looks best when it’s messy!


  • 2 cups chopped rhubarb

  • 2 cups blueberries

  • 3/4 cup granulated sugar

  • 1 tablespoon corn starch

  • 1 teaspoon cardamom or cinnamon

  • 1 pre-made (rolled) refrigerated pie crust

  • 1 egg, beaten

  • Optional: Cinnamon sugar (1 tablespoon granulated sugar and pinch of cinnamon)


  • Prep: Preheat oven to 400℉, chop the rhubarb into small pieces. Line a baking sheet pan with parchment paper. Make the cinnamon sugar by mixing a tablespoon of sugar with a few sprinkles of cinnamon in a small bowl. Using a fork, mix up an egg in a small bowl.
  • Combine the rhubarb, blueberries, granulated sugar, corn starch, and cardamom in a mixing bowl and stir to combine. Roll out your pie dough or spread out your prepared pie dough and place it on a parchment-lined baking sheet.
  • Top the pie crust with the rhubarb mixture, leaving a 1½ inch border. Fold the edges of the pie crust up over the filling in pleats. Brush the edges with the beaten egg. Sprinkle with the cinnamon sugar Bake for 40 minutes or until the dough is golden brown. Cool for 10 minutes before serving.

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