Name: Rhubarb and Raspberry Crostata
Yield: 8 to 10 Servings
Ingredients: 1 cup unbleached all-purpose flour; ½ cup whole wheat flour; 1½ Tbsp. sugar; ½ tsp. kosher salt; ¾ cup (1½ sticks) chilled unsalted butter, cubed; 1 large egg; 1 Tbsp. whole milk; ¼ cup cornstarch; 4 cups ½"-thick slices rhubarb (about 1-1¼ lb.); 1 6-oz. container fresh raspberries; ⅔ cup sugar; 1 large egg, beaten; Raw sugar; Sweetened whipped cream or vanilla ice cream (for serving)

Half of a jammy rhubarb crostata on a platter in slices.

Photo by Romulo Yanes

"This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire," says Karen DeMasco.

Recipe notes