It’s not quite rhubarb season in So. Cal but I can still find it almost anywhere. It’s a little pale and green, and not that bright red that it usually is later in the year, however I love the taste. It’s tart and disgusting on it’s own, but when you cook it down, with some sugar and love, the juices come out, the sugar envelopes the whole thing, and it’s pure magic. I’m sure the one best thing about summer is strawberry and rhubarb crust cake (which I can’t wait to make either).
However, strawberries weren’t in my fridge, and although the natural sweetness of these berries helps the rhubarb a lot, raspberries really added a different level of flavor. I’m in love with it, no matter how you put it.
It’s my first time trying a crostata, and I usually shy away from rolling desserts, like cookies (unless scooped or sliced), and pies. Simply because I always have to make a few batches of the dough as at least one must always stick to my counter regardless of the amount of flour I add to it. In any case, this was a 100% winner.
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
- 1 large egg
- 1 tablespoon whole milk
- 1/4 cup cornstarch
- 4 cups 1/2″-thick slices rhubarb, approximately 6 stalks
- 1 6 ounce container fresh raspberries
- 1/3 cup sugar
- 1 large egg, beaten
- brown sugar
To make the 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 1/2 hours. The crust can be made 2 days ahead. Keep chilled.
For the filling:
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( although mine was ready in half an hour). 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.
Makes about 8 servings (10, if you’re really skimpy).