Show Subscription Form




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

Raspberry-Rhubarb Slab Pie Recipe

Read Reviews
4.5 48
Publisher Photo
"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 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 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.
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.

Sweet White Wine

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

Reviews for Raspberry-Rhubarb Slab Pie

AVERAGE RATING
   (51)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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!"

Loading Image