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Rhubarb and Raspberry Crostata

Karen DeMasco Locanda Verde New York City
  • minutes
  • Serves 8 to 10

INGREDIENTS

4 cups

1/2'-thick slices rhubarb

1 6 ounce container

Raspberries, fresh

2

Egg, large

1 cup

All-purpose flour, unbleached

1/4 cup

Cornstarch

1/2 tsp

Kosher salt

12 1/4 tbsp

Sugar

1

Sugar, Raw

1/2 cup

Whole wheat flour

3/4 cup

Butter, unsalted

1 tbsp

Whole milk

1

Whipped cream or vanilla ice cream, Sweetened