RHUBARB AND RASPBERRY CROSTATA RECIPE - (4.6/5)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Rhubarb and Raspberry Crostata Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 16

CRUST
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoon sugar
1/2 teaspoon kosher salt
3/4 cup chilled unsalted butter, cubed, 1 1/2 sticks
1 large egg
1 tablespoon whole milk
FILLING
1/4 cup cornstarch
4 cups rhubarb sliced 1/2" thick, about 1 1/4 pound
1 (6 ounce) container fresh raspberries
2/3 cup sugar
1 large egg, beaten
Raw sugar
Sweetened whipped cream or vanilla ice cream, for serving

Steps:

  • CRUST 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 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled. FILLING Dissolve cornstarch in 3 tablespoons of 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°. 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.

Aljang Rai
[email protected]

I made this crostata for a brunch party and it was a hit! The crust was flaky and the filling was delicious.


Frank Bedoun
[email protected]

This crostata is a great way to use up fresh rhubarb. The filling is tart and sweet, and the crust is buttery and flaky.


Enos Kapoma
[email protected]

I love the combination of rhubarb and raspberry in this crostata. The filling is perfectly balanced and the crust is so flaky.


Moth Lanotte
[email protected]

This was my first time making a crostata and it turned out perfectly! The instructions were easy to follow and the results were impressive.


Walliullah Qurashi
[email protected]

I made this crostata for a potluck and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation.


Naseerkhan123
[email protected]

This crostata is a great way to use up leftover rhubarb. The filling is tart and sweet, and the crust is flaky and buttery.


Abaidu khan
[email protected]

I love the rustic look of this crostata. It's a beautiful and delicious dessert that's perfect for any occasion.


Wiz Kats
[email protected]

This crostata is perfect for a summer dessert. The rhubarb and raspberry filling is light and refreshing, and the crust is flaky and buttery.


All Videos
[email protected]

I made this crostata for a brunch party and it was a hit! The crust was flaky and the filling was delicious.


Embrace Reed
[email protected]

This crostata is a great way to use up fresh rhubarb. The filling is tart and sweet, and the crust is buttery and flaky.


David Frank
[email protected]

I love the combination of rhubarb and raspberry in this crostata. The filling is perfectly balanced and the crust is so flaky.


Montray Gibson
[email protected]

This was my first time making a crostata and it turned out perfectly! The instructions were easy to follow and the results were impressive.


Bokang Makgota
[email protected]

I made this crostata for a party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation.


Sajha Muhammad
[email protected]

This crostata was absolutely delicious! The rhubarb and raspberry filling was tart and sweet, and the crust was flaky and buttery. I will definitely be making this again.