Bon Appetit’s Rhubarb and Raspberry Crostata

Despite what I previously thought, I am able to do a bit of cooking and baking here and there.  Father’s Day was a perfect opportunity and I made a full Japanese dinner for my father in law at his request.  Miso soup, okinomiyaki, gyoza, japanese curry.  We ate a lot.  But no father’s day dinner is complete without dessert.  And it just so happens the young student neighbours here don’t seem to realize they have a massive pile of rhubarb going to waste in their backyard.  So I’ve been helping myself! Here is my stab at Bon Appetit’s Rhubarb and Raspberry Crostata from the May 2011 issue.  Enjoy!


  • 1 c. unbleached all purpose flour
  • 1/2 c. whole wheat flour
  • 1 1/2 tbsp. sugar
  • 1/2 tsp. salt
  • 3/4 c. chilled, unsalted butter, cubed
  • 1 large egg
  • 1 tbsp. whole milk
  • 1/4 c. cornstarch
  • 4 c. 1/2″-thick slices rhubarb
  • 1-6oz. container fresh raspberries
  • 2/3 c. sugar
  • 1 large egg, beated
  • raw sugar
  • sweetened whipped cream or vanilla ice cream
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. 
Filling: Dissolve cornstarch in 3 tbsp. 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 400F.  Roll out dough on a floured parchment paper to 12″ round; brush with beated egg.  Mount filling in centre 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.
—This was soo good and the perfect summer dessert.  The photo would have been better had I taken it when it was still warm, but it was the last leftover cooled down piece when I finally thought about posting this recipe.  My crust didn’t get nearly as brown as the photo shown in the magazine, but this was a relatively simple, beautiful dessert and one I’ll be using again.  I somehow ended up with extra filling though and had to whip up an impromptu mini crumble to bake along side the crostata.  Even better!

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