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Raspberry-Rhubarb Slab Pie Recipe

Raspberry-Rhubarb Slab Pie Recipe photo by Taste of Home

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"Slab pie" is a pastry baked in a jelly roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin

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Raspberry-Rhubarb Slab Pie Recipe

Prep: 30 min. + chilling Bake: 45 min. + cooling

Yield: 24 Servings

30 45 75

Ingredients

3-1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 egg yolk
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
VANILLA ICING:
1-1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
5 to 6 teaspoons 2% milk

Directions

In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary.
Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18-in. x 13-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; trim pastry to edges of pan.
In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
Bake at 375° for 45-55 minutes or until golden brown. Cool completely on a wire rack.
For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares. Yield: 2 dozen.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 piece equals 247 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 159 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Raspberry-Rhubarb Slab Pie in Taste of Home April/May 2012, p40

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Raspberry-Rhubarb Slab Pie

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Reviewed on May. 23, 2013 by donnafinch

This was absolutely fantastic and the crust super easy! I substituted strawberries for the raspberries. Took to a fellowship and got rave reviews!

Reviewed on May. 12, 2013 by Eden300

I can't even roll out dough for a pie let alone an 18 x 13" piece !

Reviewed on Jan. 22, 2013 by ChocolateMudCake

Have made this a few times and it is a hit every time. The best part is that it feeds a crowd!!

Reviewed on Oct. 02, 2012 by jnatalie

I LOVEEEE this recipe!!!!!!!!!!!!

Reviewed on Sep. 20, 2012 by nmblades

Very good and simple to make. Has lots of flaky layers.

Reviewed on Jul. 25, 2012 by jupiter1964

I got rave reviews from neighbors and friends at work they loved it!!

Reviewed on Jul. 24, 2012 by 1buswell

I am a subscriber. I hauled this recipe with me back to a family reunion to make. Now that I am home, I couldn't find my magazine. Panic. Thanks TOH for having it online! I have also used other fruit with the rhubarb and flipped the ratio of 5 cups rhubarb and 3 of the raspberries with success. Love family recipes. Thanks for sharing yours.

Reviewed on Jul. 05, 2012 by geec

Loved this bar. I used strawberries instead of raspberries.

Reviewed on Jun. 06, 2012 by toolbarsco

This recipe is so easy and absolutely deslicious. I've taken the bars to a couple of events and everyone wants the recipe. This is a winner!!

Reviewed on Jun. 01, 2012 by kbmst2

The bars were quite simple to make and tasted delectable!

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