Rhubarb and Raspberry Crostata

A rustic Italian-style tart featuring a buttery whole wheat crust filled with tart rhubarb and sweet raspberries. Perfect served warm with whipped cream or ice cream.

8 servings

2 hr 49 min

Published October 4, 2025

Ingredients

•1 cup unbleached all-purpose flour
•½ cup whole wheat flour
•1½ tablespoons sugar
•½ teaspoon kosher salt
•¾ cup unsalted butter
•1 whole large egg
•1 tablespoon whole milk
•¼ cup cornstarch
•4 cups rhubarb
•6 ounces fresh raspberries
•⅓ cup sugar
•1 whole large egg
•2 tablespoons raw sugar
•1 serving whipped cream or ice cream

Cooking Instructions

1.
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.
90 min
2.
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.
34 min
3.
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.
45 min

Ingredients

•1 cup unbleached all-purpose flour

•½ cup whole wheat flour

•1½ tablespoons sugar

•½ teaspoon kosher salt

•¾ cup unsalted butter

•1 whole large egg

•1 tablespoon whole milk

•¼ cup cornstarch

•4 cups rhubarb

•6 ounces fresh raspberries

•⅓ cup sugar

•1 whole large egg

•2 tablespoons raw sugar

•1 serving whipped cream or ice cream

Cooking Instructions

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.

90 min

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.

34 min

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.

45 min