Raspberry-Rhubarb Slab Pie Recipe
Raspberry-Rhubarb Slab Pie Recipe photo by Taste of Home
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Raspberry-Rhubarb Slab Pie Recipe

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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
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + cooling
MAKES: 24 servings


  • 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
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 5 to 6 teaspoons 2% milk

Nutritional Facts

1 piece: 247 calories, 8g fat (5g saturated fat), 29mg cholesterol, 159mg sodium, 42g carbohydrate (25g sugars, 2g fiber), 3g protein.


  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
  5. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
  6. Bake 45-55 minutes or until golden brown. Cool completely on a wire rack.
  7. For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares. Yield: 2 dozen.

Test Kitchen Tips
  • This pie dough can be made ahead of time and frozen. Thaw overnight in the fridge.
  • Before refrigerating or freezing pie dough, shape it into two rectangles so it's easier to roll into larger rectangles later.
  • 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.
    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.

    Reviews for Raspberry-Rhubarb Slab Pie

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    [email protected] User ID: 1426899 253695
    Reviewed Sep. 5, 2016

    "Very good. I took it to a picnic and didn't get to bring any home. Definitely will make again.."

    cyndypetters User ID: 3725488 249567
    Reviewed Jun. 18, 2016

    "I made this with equal amounts of rhubarb and raspberries and a bit less sugar. My family and friends loved it!"

    FARIKAT User ID: 7299327 246766
    Reviewed Apr. 8, 2016

    "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.

    eliot11 User ID: 8156312 241454
    Reviewed Jan. 10, 2016

    "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"

    hchambers User ID: 7140928 228758
    Reviewed Jun. 30, 2015

    "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."

    Ldkelly User ID: 5655236 227403
    Reviewed Jun. 4, 2015

    "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."

    cmead User ID: 1313690 227221
    Reviewed May. 31, 2015

    "I'm rhubarb rich and not willing to spend that many of my hard earned raspberries, so I use 5 c. rhubarb with 3 c. frozen strawberries. With all that cornstarch I have no problem with thickening. I will work on sealing the edges better next time. I had a mess all over the bottom of the oven. I don't remember having that problem the last time I made it. The crust is very forgiving (due to the addition of the egg yolk?). You can make it do what you want it to do without tearing, Anyway, it was a great success at the potluck. I'm glad I took a piece before I ate the rest of the meal because it was gone by the time I got back to the dessert table!"

    kittydog User ID: 1951624 226335
    Reviewed May. 14, 2015

    "The taste was wonderful, but it was difficult to seal the edges together and the juices ran out of the crust. Next time I will just make a pie."

    jallen99 User ID: 7881994 152160
    Reviewed Nov. 7, 2014

    "This is very simpler to the one that I use at Christmas. I use mincemeat and never ever come home with any left after a potluck!"

    christquest User ID: 6648138 138116
    Reviewed Oct. 1, 2014

    "I've made this several times subbing strawberries for raspberries and every time it's been a huge hit!"

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