"I think the cinnamon crumble topping on this galette really elevates the fantastic tartness of the rhubarb, and I wanted to be sure that the strawberries did not overpower the rhubarb. It's rhubarb season, after all!"
Strawberry Rhubarb Galette with Cinnamon Streusel
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 25mins
Cook time: 35mins
Serves or Makes: 6
Recipe Card
ingredients
For Dough
- 1 1/4 cups pastry flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 8 tablespoons cold and cut into cubes butter
- 5 tablespoons cold water
- 1 teaspoons vanilla extract
- 1 beaten egg
ingredients
For Filling
- 3/4 pound strawberries
- 3 stalks rhubarb
- 1 lemon
- 1/2 cup sugar
ingredients
For Streusel Topping
- 1/4 cup sugar
- 1/2 cup flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 cup butter
Method
Step 1
Combine the flour, sugar, salt, and cinnamon.
Step 2
Add the butter, coating it with as much flour mixture as possible. Mix until coarse and crumbly.
Step 3
Stir the vanilla extract into the cold water, then gradually add this mixture to the rest of the dough until combined. The dough should be moist and a bit sticky.
Step 4
Knead the dough into a ball and flatten it into a small, thick disk. Cover in plastic wrap and set in the fridge (this dough does not need to be chilled for a set amount of time. If it seems tough to work with after too long in the fridge, let it come to room temperature).
Step 5
Slice strawberries and rhubarb thinly and transfer to a mixing bowl.
Step 6
Add the juice of one lemon and the sugar to the strawberries and rhubarb. Mix well, then use a strainer to remove the excess liquid (save it! This liquid is great for making your own fruity syrup for pancakes or waffles).
Step 7
While the strawberry rhubarb filling drains, mix the sugar, flour, cinnamon, nutmeg, and butter with a fork for the streusel until the texture is crumbly and sandy.
Step 8
Roll out your dough into a circle about 10 in. across on a piece of parchment paper. Spread the filling onto the dough, leaving a 2 in. border. Carefully fold the edges toward the center, then brush the dough with the beaten egg.
Step 9
Sprinkle the streusel generously on the top of the galette, then it's ready to bake! I recommend using a baking sheet that has substantial edges so juice from the filling does not escape. Place in the oven for 35 min. at 375℉, until the crust is golden.
Step 10
Remove from the oven to cool when done. This will probably be gone in less than one day.