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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 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!!!!!
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