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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. 24, 2013 by jewels2468
Help! I couldn't roll this dough out. I tried the method in the recipie and it stuck to the paper and once I pried it from that I just laid it on a lightly floured counter top and after baking it came out real hard. Not flakey and soft. I do like the flavor of the fruit filling. I used strawberries. I love the flavor of strawberry and rhubarb. I would love to try this again, although it took me a lot more time than the recipe calls for. I have never made a pie before so I would like to see if I can do it right. Suggestions would be appreciated.
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!
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!
Reviewed on May. 29, 2012 by daburgers
Made it exactly as written, was easy and delicious. It will become one of my "Signature Desserts"
Reviewed on May. 29, 2012 by sub-teacher
I am involved in a potluck twice a month, so this type of recipe is right up my alley! It is easy and quick to make, serves easily, and is great! The first time I served it to company, I didn't think they would ever stop eating it! I have made it in triple berry and loved it. Spectacular crust, too!
Reviewed on May. 26, 2012 by bakinglynn
This is FABULOUS!!!! I used Pillbury pie crusts rolled 2 together for bottom then 2 for the top. Works great!!
Reviewed on May. 26, 2012 by andrea hoke
Fabulous!! I substitued strawberries for the raspberries since I had fresh strawberries in the garden; it worked out wonderfully. I'm definitely going to make it again this summer when the red raspberries are in season! I loved the rich buttery crust and the glazing. Yum, yum, yum!
Reviewed on May. 23, 2012 by loowho88
simply awesome!
Reviewed on May. 18, 2012 by subeh
This went over sensationally at Poker club. I shared the recipe with Mom who has made 3 times in the past 3 weeks. It's great!
Reviewed on May. 16, 2012 by sassyboots0
This is Really, Really Good!!!!!
Reviewed on May. 11, 2012 by jjandag
WONDERFUL! I used half whole wheat flour and half white flour and it worked out very well. I completely forgot to put the icing on, and no one missed it. You can still taste the tartness of the rhubarb. I was a little short on raspberries so I used strawberries as well. I'm making this again for the third time now - it is a huge hit!
Reviewed on May. 08, 2012 by GramaConnie
Great combination of flavors & pretty too.
Reviewed on Apr. 20, 2012 by Nikol42
I made this for Easter and it received RAVE reviews! In fact, the reason I am on the TOH site today is to send the recipe to three different people who requested it! :) I would highly recommend these bars! Thanks so much!
Reviewed on Apr. 18, 2012 by Fargirl
My co-workers loved this slab pie!
Reviewed on Apr. 18, 2012 by justmeinny
Made by following recipe exactly and it is fabulous!
Reviewed on Mar. 24, 2012 by margar7611
I made this today, but used strawberries on place of the rhubarb only because I didnt have any rhubarb. It is amazing and I'll make it again. Next time I want to try the rhubarb for the tang...
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