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Strawberry Rhubarb Crostata

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  • Level: Easy
  • Total: 2 hr 40 min (includes chilling and cooling times)
  • Active: 20 min
  • Yield: 6 servings
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1 1/4 cups all-purpose flour, plus more for dusting

2 tablespoons sugar 

1/2 teaspoon kosher salt 

1 stick (8 tablespoons) cold unsalted butter, cubed 

6 to 7 tablespoons ice-cold water 


12 ounces rhubarb (about 3 large stalks), sliced 1/2 inch thick

1 tablespoon unsalted butter 

1/3 cup sugar 

2 cups quartered strawberries 

2 tablespoons cornstarch 

1 large egg (for the egg wash) 


  1. For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal. Add the water and pulse until the dough comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour and up to 1 day.
  2. Put the dough on a lightly floured piece of parchment paper and roll out to a 12-inch round. Refrigerate until firm, about 20 minutes.
  3. Preheat the oven to 425 degrees F.
  4. For the filling: Combine the rhubarb and butter in a skillet over medium heat. Saute until the rhubarb is slightly softened, about 3 minutes. Toss with the sugar. Put the strawberries in a bowl and add the softened rhubarb. Sprinkle the cornstarch over top and toss together.
  5. Put the parchment paper with the dough on a flat baking sheet or on the underside of a rimmed baking pan. Spread the filling out on the dough, leaving a 1 1/2-inch border, then flip the edges over the filling. Beat the egg with 1 tablespoon water in a small bowl. Brush the crust lightly with the egg wash.
  6. Bake until the crust is golden brown, 30 to 40 minutes. Cool on the baking sheet, then carefully transfer to a serving plate.
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