Ingredients Jump to Instructions ↓

  1. 1 cup unbleached all-purpose flour

  2. 1/2 cup whole wheat flour

  3. 1 1/2 tablespoons sugar

  4. 1/2 teaspoon kosher salt

  5. 3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed

  6. 1 large egg

  7. 1 tablespoon whole milk

  8. 1/4 cup cornstarch

  9. 4 cups 1/2"-thick slices rhubarb

  10. 1 6 ounce container fresh raspberries

  11. 1/3 cup sugar

  12. 1 large egg, beaten

  13. Raw sugar

  14. Sweetened whipped cream or vanilla ice cream (for serving)

Instructions Jump to Ingredients ↑

  1. For crust:

  2. Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

  3. For filling:

  4. Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes. Preheat oven to 400°F Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.


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