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Fruit Crostata Recipe - Enjoy the flavors of the season like this Strawberry & Rhubarb Crostata Recipe!

Strawberry & Rhubarb Crostata from Huckleberry Bakery & Cafe

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Enjoy the best tastes of Santa Monica with local Huckleberry Bakery and Cafe’s deliciously fresh and in-season Strawberry and Rhubarb Crostata recipe.

Hi Bold Bakers!

Small businesses are the heart of community and thanks to Google, I was fortunate enough to take a step in the kitchen of one of my favorite small businesses. Here in Santa Monica, California, resides warm and welcoming Huckleberry Bakery & Cafe. Partners, and husband-and-wife team, Josh Loeb and Zoe Nathan opened Huckleberry in February 2009 as a natural extension to their existing Rustic Canyon restaurant, with an added emphasis on exceptional daytime options for breakfast, brunch, and lunch. Having won widespread acclaim for her pastries, desserts and breads as the former pastry chef at Rustic Canyon, Zoe envisions Huckleberry as a local destination for outstanding, seasonal cuisine in a casual and community-centric environment.

Huckleberry solely uses freshly grown and in-season produce from the Santa Monica Farmer’s Market and from other nearby producers; local and environmental support being a value core to their identity. I was fortunate to stand alongside Head of Bakery Operations, Laurel Almerinda as she worked fresh, handmade dough into a beautiful Strawberry and Rhubarb Crostata.

Rich golden butter peeks through the handcrafted dough – Laurel’s (and my) ideology being that underworked dough makes for the best pastry. The mixture is gorgeous – the hues of red and purple are striking from the fresh produce. Vibrant house made jam melds the fruit and vegetable together and salt well-seasons this pastry. Laurel, and Huckleberry, are clearly passionate about what they’re doing and, with a heavenly bite, it’s clear to me why I’ve always come back to Huckleberry.

Fortunately, you don’t need to worry if you can’t make it to Santa Monica to delve into this sweet perfection. Laurel and Huckleberry were kind enough to offer the recipe to you Bold Bakers. Enjoy!

A big thank you to Google for sponsoring this BONUS video and recipe post! Show appreciation for your favorite small businesses with #SmallThanks and review them on Google.
4.67 from 3 votes
Fruit Crostata Recipe - Enjoy the flavors of the season like this Strawberry & Rhubarb Crostata Recipe!
Strawberry & Rhubarb Crostata from Huckleberry Bakery & Cafe

Enjoy the best tastes of Santa Monica with local Huckleberry Bakery and Cafe's deliciously fresh and in-season Strawberry and Rhubarb Crostata recipe.

Course: Dessert
Cuisine: Italian
Author: Huckleberry Cafe and Bakery
  • Strawberry Rhubarb Crostata
  • Sliced Strawberries , 4 Baskets
  • Poached Rhubarb , 2 cups
  • Strawberry Jam , 1/4 cup
  • Cornstarch , 3 Tablespoons
  • Organic Sugar , 6 Tablespoons
  • Brown Sugar , 2/3 cups
  • Kosher Salt , 1 1/2 Tsp
  • Unsalted Butter , melted 2 oz
  • Egg Wash , for sealing
  • Sugar , for sealing

  • Flaky Pie Dough
  • All Purpose Flour , 2 Cups
  • Organic Sugar , 1/4 Cups
  • Kosher Salt , 3/4 teaspoons
  • Baking Powder , 3/4 teaspoons
  • Unsalted Butter , 8 oz
  • Ice Water , 1/4 Cups
  1. Flaky Pie Dough Method
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Press the dough into a disc, wrap tightly in plastic and refrigerate for at least 1 hour or freeze for up to 1 month.
  8. If frozen, thaw in the refrigerator overnight before using.
  9. 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.
    Crostata Method

  10. 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.
  11. 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.
  12. 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.
  13. Place the ring onto the spring form and freeze for at least 20 minutes or up to 1 month wrapped tightly.
  14. Preheat your oven to 375 degrees.
  15. 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.
  16. When done, allow to set up before serving for at least 20 minutes. Dust with powdered sugar if you’re so moved.
  17. Best the day they’re made, but keeps up to 2 days, wrapped well at room temperature.

Watch the Recipe Video!



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Lisa on July 5, 2018 at 2:14 pm

    Hi Gemma! Lovely interview! Could Blueberries work for this fantastic recipie!?

    • Gemma Stafford on July 6, 2018 at 12:05 am

      Hi Lisa,
      Thank you, that is very kind.
      I do not know! Strawberries and rhubarb have an affinity, I do not know why but they work well together. I cannot see blueberries matching so well. Rhubarb on its own though could be equally delicious, especially the young pink growth. Give it a try, it will not be a fail,
      Gemma 🙂

  2. Sandy on May 23, 2018 at 4:31 pm

    This recipe looks so tasty. I love rhubarb. Used to have it in our garden up north, Ill. I never see it dresh here in Fl nut i have seen frozen so will have to settle for that.
    wish we had Huckleberry Bakery down here.
    Cant wait to try this and have memories of my childhood.

    • Gemma Stafford on May 24, 2018 at 2:13 am

      Hi Sandy,
      I always say that if rhubarb was rare it would be more popular, a truly delicious thing.
      I think it needs damp conditions to grow well, and we certainly had plenty of this in Ireland. Yes, childhood memories indeed, rhubarb and custard!
      I hope you enjoy this recipe, it is delicious,
      Gemma 🙂

  3. Widdo2 on May 2, 2018 at 3:29 pm

    Hi Gemma, could you please make cream caramel with cake? Ramadan is coming soon and I would love to make it for my familWy.

    • Gemma Stafford on May 3, 2018 at 2:12 am

      Hi there,
      There are a number of these recipes online, and I may get to it, but not soon! I have all of my recipes planned ahead, and some filmed too, so I will be working on testing recipes for the future, and I will test this one! Thank you for this suggestion. I hope you have a blessed Ramadan with your family,
      Gemma 🙂

  4. Marco on April 30, 2018 at 11:37 am

    Hey Gemma!
    This looks amazing!

    I have one question: Is there a chance there is a weight measurement for the recipe?

    Regardless, I will be making this hopefully within a week!! 😀

    Thank you from an avid fan!

    • Gemma Stafford on May 1, 2018 at 4:14 am

      Hi Marco,
      This is a big bake, and I am not sure what weight of strawberries she used, but I would say about 4 pints, with about 10ozs of rhubarb. There are about 12ozs in a pint of strawberries. Really use your eye for this, it will not need to be too precise, I would say 1/4 rhubarb to the weight of the strawberries will give a good balance.
      You can use my easy puff pastry for this too, and give it the fold as we did in the video.
      Have fun with it, and change the fruits too as they become seasonal,
      Gemma 🙂

      • Marco on May 1, 2018 at 9:15 pm

        Ahhh! Thank you for your quick response! I’ll take all this into account when I make it!
        I live in the LA county so I’ll definitely take advantage of farmers markets around to make this! 😀

        • Gemma Stafford on May 2, 2018 at 3:39 am

          Hi Marco,
          Yes, all good produce out there now, and great to support the local farmers too. Have fun with this, change it up as the fruits change too. try my easy puff pastry for this one too, all will be good,
          Gemma 🙂

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