Apples and rhubarb are the perfect pairing for this easy rustic apple rhubarb crostata recipe!

Do you enjoy apple rhubarb recipes? Sweet apples combined with tart rhubarb are the perfect match! I’ve paired them in this simple, free form pie known as a crostata or galette for one of the easiest desserts you can make!

Why are crostatas so easy to make?

If, like me, you’re not a pro at transforming pie pastry into the perfect looking pie, making crostatas is for you! Here’s why:

The dough can be easily made in seconds in your food processor.
Crostata dough is forgiving, you do not need to roll it out into a perfect shaped circle.
Just dump the filling in the center and fold the edges of the dough over. This is a rustic tart so no fancy crimping required!

Ingredient list:

For the pastry dough:

All-purpose flour
Sugar
Salt
Unsalted butter
Ice water

For the filling:

Rhubarb
Apples: I used McIntosh
Sugar
Orange zest
Cinnamon
All-purpose flour
Salt
Cinnamon
Unsalted butter

The following are step by step instructions to guide you through this recipe. Please scroll to the end of this post for the detailed, printable recipe card.

Step by Step Instructions

Prepare the dough:

Place flour, sugar and salt in the bowl and mix. Add cold, cubed butter and pulse until the butter breaks down to the size of peas. With the motor running, add ice cold water through the tube feed and mix until a ball of dough forms and wraps itself around the blade.
Turn out the dough onto your counter, shape into a flat disk and wrap in plastic wrap. Refrigerate for 30 minutes.
Meanwhile, prepare the filling.

Prepare the filling:

Peel, core and slice the apples into chunks. Chop the rhubarb into 1 inch pieces. Combine the apples and rhubarb in a bowl and add sugar, orange rind, cinnamon and toss.
In a separate bowl combine the flour, sugar, salt and cinnamon. Add the butter and work with your fingers until the mixture is crumbly.

To assemble:

Preheat oven to 350°F. Remove the pastry from the refrigerator and roll out on a floured surface into an 11 inch circle. Place on a baking sheet covered with parchment paper.
Place the apple rhubarb mixture on the pastry, leaving a 1 1/2 border. Fold the border over the mixture, gently pleating it into a circular shape. Sprinkle the flour mixture evenly over the topping.
Bake for 30 minutes until the crust is golden and the apples and rhubarb are tender. Transfer to a wire rack to cool.

Tips and Suggestions:

For the perfect dough, make sure your butter is cold and you are using ice-cold water (water with ice cubes in it).
If you prefer a sweeter filling, increase the amount of sugar to 2/3 cup.
Some of the juices from the fruit may leak while baking, this is normal. Once the crostata has cooled it, the juices will have completely thickened and it will be easy to serve.
Use a spatula to carefully slide the crostata onto a serving plate.
Enjoy warm along with a scoop of ice cream or at room temperature.

If you tried out this recipe, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later!

Apple Rhubarb Crostata