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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
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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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!
Reviewed on May. 29, 2012 by adelle cerruti
Delicious! I used 3 cups of raspberries and two cups of strawberries, plus the rhubarb called for. I used a sl heaping !/3 cup of cornstarch.. For the crust I used the 3/4 cup milk, then add only Tbs. at a time of milk until it forms a ball. I rolled it on a floured piece of parchment a little bigger than a jelly-roll pan. You can then roll the parchment including the crust and unroll it into the pan . Do the same with the top crust. Everyone loved it!
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