For crust
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
For filling
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
Turbinado sugar

Make 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.


Make 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. 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 8 to 10 servings.

For crust

  • 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

For filling

  • 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
  • Turbinado sugar

Make 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.

Make 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. 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 8 to 10 servings.


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