Make this stunning spring galette with seasonal rhubarb while it lasts. We've kept it simple to let the rhubarb flavour shine, but feel free to experiment with adding spring berries as they become available.

Note that this recipe is written in metric weights only and a scale is required. We do endeavor to provide imperial measurements when possible but do not recommend for this recipe. 

Rhubarb Custard Galette
1 recipe Classic Red Spring Wheat Pastry Crust
Rhubarb Custard
Streusel

Rhubarb Custard
150g rhubarb, cut into 1" slices, plus 2 stalks fresh rhubarb
25g water
3g butter
135g sugar
15g Flourist Whole Grain Einkorn Flour
1 tsp cornstarch
1 lemon, zested
pinch of salt
2 eggs
125g rhubarb puree

To make the puree, combine the 150g of cut rhubarb, water, and butter together in a saucepan and bring to a simmer. Cook rhubarb until it is soft and breaks apart. Whisk together the remaining ingredients in a heatproof bowl. Bring a pot of water to a boil for a double boiler. Slowly add a small amount of the hot rhubarb puree into the custard mixture, and whisk thoroughly between each addition to avoid scrambling the eggs in the custard. Once all the puree is added, place the bowl on top of the pot of boiling water and reduce the heat. Cook until the custard is nice and thick and coats the back of a wooden spoon. Cover and let cool.

Streusel
30g butter at room temperature
40g Flourist Whole Grain Einkorn Flour
13g brown sugar

Combine ingredients in a bowl and mix by hand until mixed thoroughly and clumps form. Chill in the freezer until ready to use. 

Rhubarb Galette Assembly

Preheat the oven to 375°. Roll out the pastry dough to about 1/4" thickness. You do not want to roll too thin as this will make the custard leak out and the bottom may not be stable enough for the custard. Cut into individual rounds for personal galettes or keep as one large. Transfer galette rounds to a parchment-lined baking sheet (it will be too difficult to transfer them once they are filled). 

Slice the two uncut stalks of rhubarb and toss with 1 Tbsp flour and 1 Tbsp sugar. Mound into the centre of the galette. Begin shaping the galette without the custard so that it will not leak out when you spoon the custard in. Once the edges of the galette have been folded in, slowly spoon custard into the galette. Let the custard settle a bit before adding more. Once enough custard has been added (approximately 2 tbsp), top with the sliced rhubarb. Lightly egg wash the edges of the dough (whisk one egg with a splash of water for the egg wash) before sprinkling the streusel on top.

Bake at 375°F until the galette dough is nicely browned and the custard is mostly set. For individual galettes bake for about 12-15 minutes and about 20-30 minutes for a large galette. Let cool completely before serving.

Make sure you cook your custard enough before forming your galette so it's not too difficult to shape. You will have a small amount of rhubarb puree leftover which is delicious spread on a thick slice of toast or in your morning yogurt.