Strawberry Rhubarb Galette with Cinnamon Streusel

"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!"
-- @monagathersmushrooms
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  • Recipe Card
Prep time 25mins
Cook time 35mins
Serves or Makes: 6

Recipe Card

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

For Filling


  • 3/4 pound strawberries
  • 3 stalks rhubarb
  • 1 lemon
  • 1/2 cup sugar

For Streusel Topping


  • 1/4 cup sugar
  • 1/2 cup flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 cup butter


  • 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.