- 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
- 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 two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.
- Preheat oven to 375°. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up 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 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Raspberry-Rhubarb Slab Pie
"I made this with equal amounts of rhubarb and raspberries and a bit less sugar. My family and friends loved it!"
"This was a great way to use the frozen raspberries and rhubarb that I had in the freezer. I am not the greatest pastry chef, so rolling out dough is not an easy job for me. But, I managed. I went one step further and used the food processor for the rhubarb to give it a more even consistency.But, I am confused as to why the oven temperature needs to be 375. In this day and age of well-insulated ovens and pans that are non-stick, I never need to use 375 and I put my oven at 350 for the allotted time and it was still slightly over-baked.Take it easy on the heat.Yummy."
"Our family loves both raspberries and rhubarb-the combination is outstanding. I do 1 1/2 times the recipe as I use a LG jelly roll pan. Outstanding dessert"
"Great dessert for a crowd. I have also made it with strawberries as well. I also reduced berries by a cup and added a cup to the rhubarb. I will definitely make this again."
"One of only ways I will eat rhubarb. The only change that I make is I use the pie crust only on the bottom and substitute sugar cookie dough on top. It makes. Great different way of putting it together."