Strawberry & Rhubarb Crostata from Huckleberry Bakery & Cafe Recipe

The Strawberry & Rhubarb Crostata from Huckleberry Bakery & Cafe is a rustic masterpiece that balances sweet and tangy flavors perfectly. Juicy strawberries and tender rhubarb meld into a vibrant filling, nestled in a buttery, flaky crust that’s golden and crisp. Each bite offers a delightful contrast of textures, from the soft fruit to the crumbly pastry. Ready in just under an hour, this dessert is as effortless as it is impressive, making it ideal for both casual gatherings and special occasions. Its homemade charm and irresistible aroma will have everyone reaching for seconds.

This crostata is a celebration of seasonal ingredients, bursting with bright, fresh flavors that sing in every mouthful. The slight tartness of rhubarb complements the natural sweetness of strawberries, creating a harmonious blend that’s both refreshing and indulgent. With its free-form design, it’s forgiving to make yet looks beautifully artisanal. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, it’s a dessert that feels as comforting as it is elegant. Perfect for bakers of all levels, this recipe promises a treat that’s as delightful to make as it is to eat.

Ingredients for Strawberry & Rhubarb Crostata

• For the Filling:
  • Sliced Strawberries, 4 baskets (fresh or frozen)
  • Poached Rhubarb, 2 cups (can substitute with fresh rhubarb, chopped and cooked with sugar)
  • Strawberry Jam, 1/4 cup (use high-quality jam for best flavor)
  • Cornstarch, 3 tablespoons (to thicken the filling)
  • Organic Sugar, 6 tablespoons (adjust to taste)
  • Brown Sugar, 2/3 cup (adds depth of flavor)
  • Kosher Salt, 1 1/2 teaspoons (balances sweetness)
  • Unsalted Butter, melted, 2 oz (for richness)
  • Egg Wash, for sealing (1 egg beaten with 1 tbsp water)
  • Sugar, for sealing (coarse sugar works best)
• For the Flaky Pie Dough:
  • All-Purpose Flour, 2 cups (plus extra for rolling)
  • Organic Sugar, 1/4 cup (optional, for a slightly sweet crust)
  • Kosher Salt, 3/4 teaspoon
  • Baking Powder, 3/4 teaspoon (helps with flakiness)
  • Unsalted Butter, 8 oz, cold and cubed (keep chilled until use)
  • Ice Water, 1/4 cup (add gradually as needed)

Step-by-Step Instructions

1. Make the Flaky Pie Dough:
2. If using a food processor, pulse the flour, sugar, baking powder, and salt once to blend. Add the cold butter and pulse 3 times until pea-sized. Pour in the ice water and pulse 3 more times until the dough just starts to come together.
3. If mixing by hand, combine flour, sugar, baking powder, and salt in a large bowl. Add the cold butter and work it into the flour with your fingertips until pea-sized. Gradually add ice water and toss until the dough is shaggy and clumpy.
4. Dump the dough onto a clean surface (no extra flour). Press firmly with the heel of your palm, then toss and squeeze to redistribute wet and dry patches. Repeat until the dough holds together but still has visible butter pieces.
5. Shape the dough into a disc, wrap tightly in plastic, and refrigerate for at least 1 hour (or freeze for up to 1 month). If frozen, thaw overnight in the fridge before using.
6. Prepare the Crostata:
7. Let the dough soften at room temperature for 10 minutes. Roll it out on a lightly floured surface to a 14-inch round, about 1/8-inch thick. Transfer to a greased parchment-lined springform pan.
8. In a bowl, toss together sliced strawberries, poached rhubarb, strawberry jam, cornstarch, organic sugar, brown sugar, and kosher salt. Pile the filling into the center of the dough.
9. Brush the dough border with egg wash, then fold it over the filling. Place the springform ring on top and freeze for at least 20 minutes (or up to 1 month, wrapped tightly).
10. Preheat the oven to 375°F (190°C). Brush the crust with egg wash and sprinkle with sugar. Bake from semi-frozen until deep golden brown, about 45 minutes to 1 hour.
11. Let the crostata cool and set for at least 20 minutes before serving. Dust with powdered sugar if desired. Best served the day it’s made but keeps well for up to 2 days at room temperature, wrapped tightly.

Perfect Pairings: Serving Suggestions

This Strawberry & Rhubarb Crostata shines on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. For a refreshing twist, serve with a side of lemon curd or a drizzle of honey. Pair it with a cup of herbal tea or iced coffee for a delightful afternoon treat.

Storage Secrets: Keeping It Fresh

While this crostata is best enjoyed the day it’s made, you can store leftovers wrapped tightly at room temperature for up to 2 days. For longer storage, freeze the unbaked crostata for up to 1 month. When ready to bake, pop it straight into the oven from the freezer—no thawing needed!

Time-Saving Tips for Busy Bakers

To save time, prepare the flaky pie dough ahead of time and freeze it for up to a month. You can also pre-slice the strawberries and poach the rhubarb a day in advance. When assembling, use a pre-greased parchment round to make transferring the dough to the pan a breeze.

Recipe Variations: Mix It Up

Feel free to experiment with the filling! Swap strawberries for raspberries or blueberries, or add a handful of chopped nuts for extra crunch. For a citrusy twist, mix in some orange zest or a splash of lemon juice to brighten the flavors.

Equipment Essentials: Tools You’ll Need

A springform pan is key for this recipe, as it makes removing the crostata a cinch. A rolling pin and pastry brush are also must-haves for shaping and sealing the dough. If you’re using a food processor, it’ll make the dough prep quick and easy!

Strawberry & Rhubarb Crostata from Huckleberry Bakery & Cafe

Shaziya

The Strawberry & Rhubarb Crostata from Huckleberry Bakery & Cafe is a rustic masterpiece that balances sweet and tangy flavors perfectly. Juicy strawberries and tender rhubarb meld into a vibrant filling, nestled in a buttery, flaky crust that’s golden and crisp.

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Servings 0

Ingredients

  

Strawberry Rhubarb Crostata

• 4 Baskets Sliced Strawberries
• 2 cups Poached Rhubarb
• 1/4 cup Strawberry Jam
• 3 Tablespoons Cornstarch
• 6 Tablespoons Organic Sugar
• 2/3 cups Brown Sugar
• 1 1/2 Tsp Kosher Salt
• 2 oz Unsalted Butter, melted
• Egg Wash, for sealing
• Sugar, for sealing

Flaky Pie Dough

• 2 Cups All Purpose Flour
• 1/4 Cups Organic Sugar
• 3/4 teaspoons Kosher Salt
• 3/4 teaspoons Baking Powder
• 8 oz Unsalted Butter
• 1/4 Cups Ice Water

Instructions

 

• If using a food processor, pulse the flour, sugar, baking powder, and salt once to blend. Place the butter into the work bowl and pulse about three times until pea-sized. Pour the water over the flour mixture and pulse another three times until the dough is only just starting to come together.
• If mixing by hand, combine flour, baking powder, sugar, and salt in a very large bowl. Stir to blend. Toss the cold butter with the dries. Work the butter between your fingertips until the pieces are pea and lima bean-sized. Add the water. Lightly toss to distribute.
• After combining everything either with a food processor or by hand, your mixture should be shaggy, dry and clumpy. Dump it out onto a clean work surface in order to bring the dough together by hand. (Do not flour the counter, as you do not want to add any more flour to the dough).
• Begin by firmly pressing the entire surface of the dough with the heel of your palm. Toss and squeeze the dough to redistribute the wet and dry patches.
• Repeat, pressing thoroughly again with the heel of your palm and continue pressing, tossing and squeezing until it begins to hold together. But, be sure not to overwork the dough! It should stay together but you should still see pea-sized bits of butter running through.
• Press the dough into a disc, wrap tightly in plastic and refrigerate for at least 1 hour or freeze for up to 1 month.
• If frozen, thaw in the refrigerator overnight before using.
• If refrigerated for longer than 1 hour, allow dough to warm up at room temperature for a few minutes before shaping. It should feel cold to the touch, but malleable. Never allow the dough to become soft or warm. Chill as needed while working.
• Allow the flakey dough to soften at room temperature for about 10 minutes before rolling, depending on the temperature of your house. It should be cold but malleable.
• Roll the dough on a lightly floured surface to about 14 inches round, and about an even 1/8-inch thick. Transfer onto greased round of parchment and onto the base of a spring form pan.
• Toss all the filling components together and pile it into the center of the dough. Lightly brush the dough border with egg wash and fold over the filling.
• Place the ring onto the spring form and freeze for at least 20 minutes or up to 1 month wrapped tightly.
• Preheat your oven to 375 degrees.
• When ready to bake, brush the crust with egg wash, sprinkle with sugar and bake from semi-frozen until DEEP golden brown, about 45 minutes to one hour.
• When done, allow to set up before serving for at least 20 minutes. Dust with powdered sugar if you’re so moved.
• Best the day they’re made, but keeps up to 2 days, wrapped well at room temperature.

Keyword crostata, dessert, Huckleberry Bakery, rhubarb, strawberry

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