"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
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
Field editor Doreen Martin from Kitimat, British Columbia shares her creamy rhubarb pie with a twist. "A hint of orange flavor and a nice blend of spices complement the tangy rhubarb," she writes. "I like to serve the pie while it's still warm."
"I love mixing rhubarb with different fruits, combining its tart goodness with something sweet," says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel.
When missionary friends dropped by unexpected last summer, this pie is what I served for dessert. I first made it for a church gathering 20 years ago—ever since, everyone's looked for it!
As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead.
I love rhubarb! My husband and I—our three children are 21, 18 and 11—have a 30-acre farm, with hay and cattle, in addition to our city jobs, and I grow eight hills of rhubarb.
Each year, we grow quite a bit of rhubarb...so the main ingredient when I make this pie is homegrown! It's my favorite rhubarb dessert come spring.
We have six grown children, one who's 15 and five grandchildren.