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Rhubarb-Ginger Crostata

A whole baked rhubarb-ginger crostata on a piece of parchment paper.
Rhubarb-ginger crostata is simply a fancy way to say single crust rhubarb pie. Easy yet elegant in a rustic sorta fashion.
Dean Carlson

Prep 20 mins
Cook 30 mins
Total 50 mins
8 servings
199 kcal


For the crust

  • 1/2 recipe Lard and Butter pie crust or your favorite double-crust pastry recipe chilled for at least several hours
  • Butter for the baking sheet
  • Flour for the work surface

For the rhubarb filling

  • 12 ounces rhubarb* cut into 1/2-inch (1 cm) pieces
  • 3/4 to 1 cup granulated sugar
  • 1 tablespoon peeled and minced fresh ginger
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 large egg beaten with a pinch of salt to make an egg wash
  • 1 tablespoon Demerara or raw or turbinado sugar


Prepare the oven and pan

  • Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper and butter the paper.

Make the crust

  • Roll the pastry dough out on a floured work surface with a floured rolling pin into a 14-inch (36 cm) round. Transfer the dough to a buttered parchment.

Make the rhubarb filling

  • Combine the rhubarb, granulated sugar, ginger, cornstarch, and vanilla in a bowl. Spread the filling evenly over the dough, leaving a 1 1/2-inch (4-cm) empty border. Fold the edge of the dough over the filling, overlapping the dough or allowing it to fall in pleats as needed. Lightly brush the folded-over dough with some of the egg wash and then sprinkle with the Demerara sugar.
  • Bake the crostata until the filling is bubbling and the pastry is golden, 20 to 30 minutes. Some of the juices may leak onto the baking sheet but that’s okay. Let the crostata cool on the baking sheet until warm or room temperature before slicing and serving.


*Do I need to peel rhubarb?

Generally speaking? No. You should find that rhubarb is crisp but still tender enough to just chop it and go. That’s not to say that you won’t ever encounter a few ribs that need a little persuasive grooming before they’re crostata bound. Just nip off any tough ends and strip those stringy ribs with a sharp knife and you’re ready to go.