This sweet-tart Berry Rhubarb Crostata topped with Vanilla Bean Whipped Cream makes a stunning, easy summer dessert for barbecues and picnics. A freeform pie that’s simple to assemble yet full of bright flavor.
I’ve never been great at crimping pie edges—shrinking crusts, uneven rims and holes have frustrated me for years. For that reason I love the crostata: a rustic, freeform tart that embraces imperfect edges and highlights delicious filling. This Berry Rhubarb Crostata uses the same flaky, buttery dough as a traditional pie crust but requires far less fuss. It’s perfect when you want a show-stopping summer dessert without the stress.
This version blends tart rhubarb with sweet strawberries and juicy blueberries for a lively combination of textures and flavors. The bright fruit filling is balanced by a flaky crust, and the whole tart is finished with a generous dollop of Vanilla Bean Whipped Cream that complements the berries and softens the tartness of the rhubarb. It’s an ideal summer dessert and festive enough for a 4th of July table.
Berry Rhubarb Crostata with Vanilla Bean Whipped Cream
By Kellie
Prep: 10 mins • Cook: 30 mins • Total: 40 mins • Servings: 6
This easy crostata recipe is a great alternative to a traditional pie—simple to assemble, visually appealing in a rustic way, and bursting with summer fruit flavors. The dough benefits from chilling before rolling, and the filling can be adjusted to taste; if you prefer a sweeter tart, add an extra tablespoon of sugar. Serve each slice with plenty of vanilla bean whipped cream for the best presentation and flavor.
Ingredients
For the crust:
- 2 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 2½ sticks (about 1¼ cups) unsalted butter, cut into cubes and chilled
- 2 tablespoons granulated sugar
For the filling:
- 1 cup fresh strawberries, hulled and quartered
- 1 cup fresh blueberries
- ½ cup chopped rhubarb
- 2 tablespoons granulated sugar (adjust to taste)
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon zest
For the whipped cream:
- 1 cup heavy whipping cream, well chilled
- ¼ cup confectioners’ sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
Instructions
- Make the dough: In a food processor or by hand, combine the flour and salt. Add the chilled, cubed butter and pulse or cut in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Add the granulated sugar and continue briefly until the dough begins to come together. Gather the dough and form it into a disk, wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days. Chilled dough is easier to roll and yields a flakier crust.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roll the dough: Remove the dough from the refrigerator and let it sit a few minutes if very firm. On a lightly floured surface, roll the dough into a roughly 12-inch circle, about ¼ inch thick. Transfer the rolled dough to the prepared baking sheet.
- Prepare the whipped cream: Using a hand mixer or stand mixer, beat the chilled heavy cream with the confectioners’ sugar and vanilla on low speed until combined. Increase speed to high and whip until soft peaks form. Refrigerate until ready to serve.
- Combine the filling: In a large bowl, gently toss the strawberries, blueberries and rhubarb with the granulated sugar, 1 tablespoon flour and the lemon zest. The flour helps absorb excess fruit juices during baking so the crostata won’t be overly runny. Taste and adjust sugar if your fruit is especially tart.
- Assemble the crostata: Pile the fruit mixture into the center of the rolled dough, leaving a 2-inch border. Fold the edges of the dough up over the filling, overlapping slightly as needed to form a rustic edge. Press the dough gently so it adheres and encloses some of the fruit, but keep the center open so the filling shows through.
- Bake: Place the crostata in the preheated oven and bake for 20–25 minutes, or until the crust is golden brown and crisp and the filling is bubbling. Rotate the baking sheet halfway through if your oven bakes unevenly.
- Cool and serve: Allow the crostata to cool to warm or room temperature before slicing into 6 wedges. Top each slice generously with the vanilla bean whipped cream and serve immediately.
Notes and Tips
For the best texture, keep the butter and cream well chilled. If you prefer a firmer filling, add an extra half teaspoon of flour or a teaspoon of cornstarch to the fruit. This crostata stores covered in the refrigerator for a day or two, but it’s best on the day it is baked. Rewarm briefly in a low oven if serving after refrigeration.
Nutrition
Calories: 372 kcal • Carbohydrates: 52 g • Protein: 5 g • Fat: 15 g • Saturated Fat: 9 g • Cholesterol: 55 mg • Sodium: 404 mg • Fiber: 2 g • Sugar: 16 g • Vitamin C: 18.8 mg
Nutrition information is automatically calculated and should be used as an approximation.
Serve this berry rhubarb crostata as a centerpiece dessert for summer gatherings. Its rustic appearance, bold fruit flavor and creamy vanilla whipped topping make it a crowd-pleaser with minimal effort.
