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

Raspberry-Rhubarb Slab Pie Recipe

Read Reviews (28)
4.77 28
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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

Ingredients

  • 3-1/4 cups King Arthur Unbleached 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

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.

Directions

  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 for 1 hour or until easy to handle.
  3. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18-in. x 13-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the 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 at 375° for 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.
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

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Raspberry-Rhubarb Slab Pie(28)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 24, 2014

jewels2468 as with all pastry crust, the least you handle it the better. Over mixing makes the crust tuff. Plus it sounds like you needed a little more flour on you paper. Practice, and you will be a champ. Good luck

MY REVIEW
Reviewed Jun. 25, 2013

This dessert is OUTSTANDING! It was one of the best desserts I've ever made!

MY REVIEW
Reviewed Jun. 10, 2013

Every one in my family LOVED these! They all went back for seconds!!

MY REVIEW
Reviewed May. 24, 2013

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.

MY REVIEW
Reviewed May. 23, 2013

This was absolutely fantastic and the crust super easy! I substituted strawberries for the raspberries. Took to a fellowship and got rave reviews!

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