Rhubarb cherry berry crostata is pie with the pressure off: free-form dough folded up around a mound of rhubarb, cherries, and mixed berries — no crimping, no pan, no anxiety. The whole wheat crust uses chilled coconut oil cut in five portions, and the frozen fruit goes in straight from the bag. Rustic is the aesthetic, thank goodness.
There’s something incredibly satisfying about a rustic, free-form dessert. This Rhubarb Cherry Berry Crostata is the epitome of simple summer baking, especially when you can use rhubarb straight from the garden! It’s a dessert my friend Chelsea adores, and for good reason. The jammy filling, with its perfect balance of sweet cherries and berries against the tartness of rhubarb, is simply irresistible. Encased in a flaky, whole-wheat coconut oil crust, this crostata is wonderfully forgiving and doesn’t require any fancy pie pans. It’s pure, unpretentious, and absolutely delicious.
Ingredients
• For the Whole Wheat Crust
• 5 Tbsp / 75 ml coconut oil, chilled and cut into 5 portions
• 1 cup / 240 ml whole wheat pastry flour, plus more for dusting
• ¼ tsp / 1.25 ml (0 fl oz) sea salt
• 1 tsp / 5 ml Sucanat or other unrefined sugar
• 5 Tbsp / 75 ml ice water
• 1 Tbsp / 15 ml soy, almond, or other plant-based milk, for brushing
• For the Fruit Filling
• 2 cups / 480 ml rhubarb, cut into ½-inch pieces
• 1 cup / 240 ml frozen pie cherries
• 1 cup / 240 ml frozen mixed berries
• 3 Tbsp + 1 tsp / 50 ml Sucanat or other unrefined sugar, divided
• 2 Tbsp / 30 ml arrowroot starch
• ¼ tsp + a pinch ground cinnamon, divided
• Pinch of freshly grated nutmeg
Instructions
1. Make the crust: In a food processor, pulse the chilled coconut oil, flour, salt, and 1 tsp (5 ml) Sucanat until the mixture resembles coarse sand with some pea-sized pieces remaining.
2. Add the ice water 1 Tbsp (15 ml) at a time, pulsing, just until the dough begins to stick together when pressed between your fingers. Be careful not to overmix.
3. Transfer the dough to a large piece of plastic wrap. Form it into a ball, then flatten it into a disk. Wrap tightly and refrigerate for at least 30 minutes.
4. Prepare the filling: In a large bowl, stir together the rhubarb, cherries, mixed berries, 3 Tbsp (45 ml) Sucanat, arrowroot, ¼ tsp cinnamon, and nutmeg until well combined. Set aside.
5. Preheat & Prep: Position a rack in the center of your oven and preheat to 350°F / 177°C. Line a large baking sheet with parchment paper.
6. Roll out the dough: Remove the chilled dough from the refrigerator. Place it on a lightly floured piece of parchment paper. Dust the top of the dough and your rolling pin with flour, and roll it out into a 12-inch circle, about 1/8-inch thick. Transfer the parchment with the dough onto your baking sheet.
7. Assemble the crostata: Mound the fruit mixture in the center of the dough, leaving a 2-inch border all around. Gently fold the border of the dough up and over the filling, creating pleats as you go. The center of the fruit will remain exposed. Pinch any cracks in the dough to seal them.
8. Finishing touches: Brush the pleated crust with plant-based milk. In a small bowl, mix the remaining 1 tsp (5 ml) Sucanat and the pinch of cinnamon, then sprinkle it over the crust.
9. Bake for 50 to 60 minutes, or until the crust is golden brown and the fruit filling is tender and bubbling.
10. Cool & Serve: Let the crostata cool on the baking sheet for about 10 minutes. Then, carefully slide a metal spatula underneath to loosen it and transfer it to a cutting board or serving platter. Slice with a sharp knife and serve warm.
Nutritional Information
• PREP: 30 minutes active, 30 minutes inactive | COOK: 60 minutes | YIELD: 10 slices
• Per serving (1/10th of crostata)
• Calories: 155 | Protein: 2 g | Carbohydrates: 23 g | Fiber: 3 g | Total Fat: 7 g | Saturated Fat: 6 g | Trans Fat: 0 g | Sodium: 6 mg | Cholesterol: 0 mg
Pro Tips
• Don’t overwork the dough. For a tender, flaky crust, pulse the until just combined. The pea-sized pieces of cold coconut oil are key to creating flaky layers as they melt during baking.
• Use fruit from frozen. No need to thaw the berries and cherries completely. Using them partially frozen helps prevent the bottom crust from becoming soggy as the crostata bakes.
• Make the dough ahead. The crust dough can be made, wrapped tightly, and refrigerated for up to 2 days, making assembly even quicker on the day you plan to bake.
• Serve it in style. This rustic tart is divine on its own, but a scoop of dairy-free vanilla ice cream or a dollop of coconut cream takes it to the next level.
FAQ
Q: Is this rhubarb cherry berry crostata recipe vegan
A: Absolutely! This crostata is 100% vegan and plant-based. It uses coconut oil instead of butter for the flaky crust and a plant-based milk wash, making it a perfect dairy-free and egg-free vegetarian dessert.
Q: Can I make this rhubarb crostata gluten-free
A: Yes, you can substitute the whole wheat pastry flour with a good quality 1-to-1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for the best structure. The texture may be slightly different, but it will still be delicious.
Q: What can I use instead of Sucanat in this vegetarian tart
A: Sucanat is an unrefined cane sugar. You can easily substitute it with an equal amount of coconut sugar or regular brown sugar. For the filling, you could also use maple syrup, but you may need to add a little extra arrowroot starch to compensate for the added liquid.
Q: How should I store leftover crostata
A: Store any leftover crostata loosely covered at room temperature for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 4 days. The crust will soften over time, but you can easily reheat slices in an oven or toaster oven to restore some crispness.
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Rhubarb Cherry Berry Crostata
Ingredients
Method
- Make the crust: In a food processor, pulse the chilled coconut oil, flour, salt, and 1 tsp (5 ml) Sucanat until the mixture resembles coarse sand with some pea-sized pieces remaining.
- Add the ice water 1 Tbsp (15 ml) at a time, pulsing, just until the dough begins to stick together when pressed between your fingers. Be careful not to overmix.
- Transfer the dough to a large piece of plastic wrap.
- Form it into a ball, then flatten it into a disk.
- Wrap tightly and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, stir together the rhubarb, cherries, mixed berries, 3 Tbsp (45 ml) Sucanat, arrowroot, ¼ tsp cinnamon, and nutmeg until well combined.
- Set aside.
- Preheat & Prep: Position a rack in the center of your oven and preheat to 350°F / 177°C.
- Line a large baking sheet with parchment paper.
- Roll out the dough: Remove the chilled dough from the refrigerator.
- Place it on a lightly floured piece of parchment paper. Dust the top of the dough and your rolling pin with flour, and roll it out into a 12-inch circle, about 1/8-inch thick.
- Transfer the parchment with the dough onto your baking sheet.
- Assemble the crostata: Mound the fruit mixture in the center of the dough, leaving a 2-inch border all around. Gently fold the border of the dough up and over the filling, creating pleats as you go. The center of the fruit will remain exposed. Pinch any cracks in the dough to seal them.
- Finishing touches: Brush the pleated crust with plant-based milk.
- In a small bowl, mix the remaining 1 tsp (5 ml) Sucanat and the pinch of cinnamon, then sprinkle it over the crust.
- Bake for 50 to 60 minutes, or until the crust is golden brown and the fruit filling is tender and bubbling.
- Cool & Serve: Let the crostata cool on the baking sheet for about 10 minutes.
- Then, carefully slide a metal spatula underneath to loosen it and transfer it to a cutting board or serving platter.
- Slice with a sharp knife and serve warm.
- Don't overwork the dough. For a tender, flaky crust, pulse the until just combined. The pea-sized pieces of cold coconut oil are key to creating flaky layers as they melt during baking.
