Strawberry + Rhubarb Crostata

This strawberry and rhubarb crostata is going to be your new favorite Spring dessert. It has the perfect balance of tartness from the rhubarb and sweetness from the strawberries, all wrapped up in buttery pie dough.



For the crostata dough:

  • 1 and 1/4 cups all-purpose flour (you may end up using another 1/2 cup of flour, start with 1 and 1/4 cups first)
  • 1/4 Teaspoon Kosher Salt
  • 8 Tablespoons or 1 stick cold unsalted butter, cut into tiny cubes
  • 3-4 Tablespoons Ice-Cold Water

For the filling:

  • 2 heaping cups sliced strawberries (9-10 ounces worth)
  • 2 heaping cups rhubarb, sliced into 1/2" pieces (9-10 ounces worth)
  • 1/2 cup granulated sugar
  • 2 tablespoons corn starch
  • Pinch of kosher salt


  • 1 Egg to make an egg wash to brush on crust right before baking
  • Coarse turbinado sugar to sprinkle over egg wash right before baking

The Riffs, Subs + Swaps!


Make + chill the crostata dough:

  • In a food processor or using your hands, gently pulse or mix 1 and 1/4 cups of flour and salt.
  • Pulse in the cubes of butter until they are about the size of peas.
  • Drizzle in the first 3 tablespoons of ice cold water and pulse a few times until the dough just starts to come together. The dough should start together when you press it in your hands. If it's a little on the dry side, add the additional tablespoon of water. If the dough is a little on the wet side, gradually add a bit more flour.
  • On a floured surface, bring the dough together with your hands, shape it into a disc, wrap is saran wrap, chill in refrigerator for 1 hour, or in freezer for 30 minutes.
  • Preheat your oven to 375* F.

Prepare filling:

  • While the pie dough is chilling, slice strawberries and rhubarb, and gently mix in a large bowl with sugar to macerate (this helps release their sugar and juices) for about 15-20 minutes.

Assemble crostata:

  • Roll out your pie dough into about a 12" diameter, about 1/8" thick, and transfer it onto a baking sheet lined with baking sheet.
  • Stir cornstarch and pinch of salt into strawberry and rhubarb mixture.
  • Gently transfer strawberry rhubarb mixture into the center of the dough, being sure to leave about 2" perimeter.
  • Carefully fold the perimeter of the dough over the mixture, creating pleats if desired.
  • For a shinier more golden crust, brush the dough with a beaten egg and sprikle with sugar.

Bake, cool, + serve:

  • Bake for about 35 minutes, or until the crust is slightly golden brown.
  • Let cool for about 30 minutes, and serve while still warm with your favorite vanilla ice cream.