



Strawberry Rhubarb Crostata
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces reduced-fat cream cheese, softened
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons ice water
1 cup thinly sliced strawberries
3/4 cup finely chopped rhubarb
1/4 cup strawberry preserves
3 tablespoons corn meal
3 tablespoons sliced almonds
To make the pastry dough, in a large mixing bowl, whisk together flour, confectioners' sugar, baking powder and salt. Add the cream cheese and butter, and knead together using a pastry blender or your fingertips, until mixture resembles pea-sized lumps. Sprinkle in the ice water, a tablespoon at a time, stirring gently with a fork after each addition, adding only enough of the water until dough starts to come together.
Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap and chill for 20 minutes, in the refrigerator.
Preheat oven to 375 degrees F. Coat a large sheet pan with cooking spray.
In a medium mixing bowl, stir together strawberries, rhubarb and preserves until well combined.
Coat a work surface with the cornmeal. Remove dough from refrigerator and roll out thinly on surface; place on prepared sheet pan. Spread strawberry-rhubarb mixture over dough, leaving a 1-inch border. Fold in dough edges to form a rim; sprinkle almonds over strawberry-rhubarb mixture.
Bake for 25-30 minutes or until golden brown and bubbly. Cool 10 minutes before slicing.
Makes 6 servings
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces reduced-fat cream cheese, softened
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons ice water
1 cup thinly sliced strawberries
3/4 cup finely chopped rhubarb
1/4 cup strawberry preserves
3 tablespoons corn meal
3 tablespoons sliced almonds
To make the pastry dough, in a large mixing bowl, whisk together flour, confectioners' sugar, baking powder and salt. Add the cream cheese and butter, and knead together using a pastry blender or your fingertips, until mixture resembles pea-sized lumps. Sprinkle in the ice water, a tablespoon at a time, stirring gently with a fork after each addition, adding only enough of the water until dough starts to come together.
Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap and chill for 20 minutes, in the refrigerator.
Preheat oven to 375 degrees F. Coat a large sheet pan with cooking spray.
In a medium mixing bowl, stir together strawberries, rhubarb and preserves until well combined.
Coat a work surface with the cornmeal. Remove dough from refrigerator and roll out thinly on surface; place on prepared sheet pan. Spread strawberry-rhubarb mixture over dough, leaving a 1-inch border. Fold in dough edges to form a rim; sprinkle almonds over strawberry-rhubarb mixture.
Bake for 25-30 minutes or until golden brown and bubbly. Cool 10 minutes before slicing.
Makes 6 servings

How cute! My dad just may have been my biggest fan, too. Thanks goodness he started buying me cookbooks when I was young.
ReplyDeleteI had a really bad experience with rhubarb. can't stand the stuff but you make it sound good.
ReplyDeleteThis looks so pretty - how could your Dad not like this? I ahve just made strawberry rhubarb muffins - a great flavour combination.
ReplyDeletelooks scrumptious. hope your father likes it.
ReplyDeleteEmily, that was such a nice post! You must have a great dad and he is very lucky to have such a nice daughter. The crostata looks so good. Love the cream cheese crust and strawberry rhubarb combo. Sounds delicious!
ReplyDeleteMMM this looks great! I think I may be making it.. Maybe Dad would like it! (or maybe that's just my excuse for me to make it for myself ;)
ReplyDeletewhat a beautiful tart! i'd like to make one some day!
ReplyDeleteholy sweet pizza - what do we have here!
ReplyDeleteThis is sooo early for you!
ReplyDeleteThat's pretty gorgeous. Would Dad even know it was rhubarb if you didn't tell him? Please show us the pie sometime.
Sweet post and the crostata looks wonderful!
ReplyDeleteWhat a great tribute to your dad Emiline. He is lucky to have you:D
ReplyDeleteyou are darling.
ReplyDeletei bet your dad just gets crinkly smiley eyes when he reads your posts.
dessert looks delicious too of course. i'd try anything you make!
my mom's signature pie was strawberry rhubarb, so i grew up loving this flavor combo. i still need to try your cream cheese crust! delicious :)
ReplyDeleteYou cracked me up with the pasty remark! I'm not sure if I'm a rhubarb fan either, but this looks super!
ReplyDeleteAww, what a sweet tribute to your dad :) Your strawberry rhubarb crostata looks amazing!
ReplyDeletethis looks really beautiful!
ReplyDeleteHappy Father's Day to your dad!
Oh, man. I really need to get over my fear of pie crust and/or crust-esque things. Your pics are just beautiful!
ReplyDeleteAnd I love what you wrote about your dad. :)
I agree with you, my Dad was my biggest support and fan! Great tribute recipe! Looks SO good!!!!
ReplyDeleteA brave foodie for a dad? You've got yourself a cool daddy!
ReplyDeleteThis crostata looks really amazing...I'll bet one bite and he'll throw away all distaste for rhubarb!
This runny cream all over this crostata...mmmm, I can see it!!!
ReplyDeleteI adore rhubarb - it's a unique flavour and such a gorgeous colour.
ReplyDeleteYour crostata looks delicious.
What a lovely ode to your dad!!
ReplyDeleteThis tarte looks so excellent, fabulous tasty!
Nice ode to the pops. I always get my dad car wash coupons because it is easy and simple.
ReplyDeleteI like strawberry and I love rhubarb so another thing I can make. yeah!
Hee hee. You said rhubarb!
ReplyDeleteIt's great that you and Dad share such a common love of food. I know mine is much less of a picky eater than I am. There isn't much he won't eat, but he doesn't like anything char-grilled (I do), but he shares my dislike of olives.
100% wicked cute!
ReplyDeleteLooks amazing! I love rustic desserts.
ReplyDeleteWhat a lovely tribute -- and it comes with dessert. Isn't that just perfect??!!
ReplyDeleteNow, if I could get my Dad to get online, we'd be in business!
This is such a lovely post dedicated to your father. Just like your grandmum made him think he doesn't like rhubarb, this post is going to make him love it all the more!
ReplyDeletestrawberry and rhubarb? what a lovely and very pretty combination!! i'm liking this recipe ALOT. x
ReplyDeleteThis look so good, ND I am actually (involuntarily) growing rhubarb, so SCORE!
ReplyDeleteWonderful ode to Dad, Emily! Hope you had a great Father's Day with him! :)
ReplyDeleteAww so sweet! I love this rhubarb/grandma conspiracy! :)
ReplyDeleteA lively tribute to your dad...the crostata looks delicious!
ReplyDeleteFun post! The crust looks divine and I love how the rhubarb is still holding its shape a bit instead of being baked to mush. Yum!
ReplyDeleteAnother delicious recipe, awww Emily, I can't keep up. Worst thing is always want to try it too. BTW, I made the Hazelnut-brownies... it was insanely good. You are a true talented baker!
ReplyDeleteOk...YUM! You had me at strawberry rhubarb and then you blew me away with cream cheese pastry dough.
ReplyDeletethat looks so good! happy father's day to your dad :)
ReplyDeletelooks scrumptious, emily. that color is an eye-catcher, and i'm all about the crust. your pop's a lucky man. :)
ReplyDeleteSweet post to dad. This is a beautiful dessert -- the crust is flawless! I have to admit, I will only eat rhubarb when it's paired with strawberries :)!
ReplyDeleteI'm very sad to have missed rhubarb season! :( The first two times I went to the grocery store they were out and then on my list trip they said that they were sold out and wouldn't be getting anymore! whaaaaaaaa?!
ReplyDeleteI'm very fortunate in that I have TWO dads. I'm one of the few lucky people whose parent's divorce was a good thing! Both my dads are different but wonderful.
~ingrid
I love Strawberries! Never had rhubarb, I need to try this! It looks decadent!
ReplyDeleteThat's so sweet! I bet reading this made your dad's day, even if he doesn't care for rhubarb! I'm in love with that crostata's color!
ReplyDeleteoh that's a nice italian dessert! complimenti!
ReplyDeleteThis looks so much better than my rhubarb tart I made--the filling turned a little grey on mine. It tasted good, though!
ReplyDeleteWhat a lovely tribute to your dad, you're such a sweetie, Em. And I love rhubarb, so I just know I would devour your crostata.
ReplyDelete