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5 from 1 vote

Rhubarb and Strawberry Crostata

This super rustic dessert with hand folded edges is foolproof. It’s simple; it’s sexy, and absolutely delicious -- especially served with a scoop of vanilla ice cream.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: Italian
Servings: 6 servings
Calories: 280kcal



  • 1 pound rhubarb 4 stalks, cut in half vertically and then into 4” pieces
  • 1 cup strawberries halved or quartered depending on size
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract



  • Combine the cut rhubarb and strawberries with the sugar and vanilla. Allow to sit for 1 hour.
  • In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
  • Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 to 14-inch circle and transfer to a large rimmed baking sheet.
  • Preheat oven to 400 degrees F.
  • Decoratively arrange the rhubarb and strawberry slices on top leaving a 1-inch border. Fold the pastry edge up and over the filling.
  • Brush egg wash onto crust and sprinkle raw sugar over dough and filling.
  • Bake crostata for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender.


  • Serve warm or at room temperature with a dollop of vanilla ice cream.


Calories: 280kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 103mg | Potassium: 277mg | Fiber: 2g | Sugar: 20g | Vitamin A: 120IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 1mg