Ingredients:
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup (2 sticks) unsalted butter, cold and cubed
6–8 tbsp ice water
3 cups rhubarb, chopped
2 cups fresh raspberries
1 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1 egg (for egg wash)
1 tbsp coarse sugar (optional, for topping)
Directions:
In a large bowl, mix the flour, salt, and sugar. Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough begins to come together. Divide in two, shape into disks, wrap in plastic wrap, and chill for 1 hour.
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan.
In another bowl, combine rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla. Stir gently to mix without breaking the raspberries.
On a floured surface, roll out one dough disk into a rectangle slightly larger than the baking pan. Transfer to the pan, pressing into corners and letting excess hang over edges.
Pour in the fruit filling and spread evenly.
Roll out the second disk and lay it over the top, or cut into strips to create a lattice. Trim excess dough and crimp edges.
Beat the egg and brush over the crust. Sprinkle with coarse sugar if using.
Bake for 45–50 minutes, or until crust is golden and filling is bubbling. Let cool completely before slicing.
Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutes
Kcal: 310 kcal | Servings: 12 servings