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Raspberry-Rhubarb Slab Pie

53 reviews
Total Time
Prep: 30 min. + chilling Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Jeanne Ambrose, Des Moines, Iowa

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 24, 2022

Slab pie is a pastry baked in a jelly-roll pan and cut into 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

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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.

    • Rhubarb

    If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

    Watch How to Make Raspberry-Rhubarb Slab Pie

    Test Kitchen Approved

    Raspberry-Rhubarb Slab Pie

    53 reviews
    Prep Time 30 min
    Cook Time 45 min
    Yield 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 large 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
    Text Ingredients

    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 into 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle.
    3. Preheat oven to 375°. Roll out larger portion of dough between 2 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 crust to edges of pan.
    4. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust.
    5. Roll out remaining dough; place over filling. Fold bottom crust over edge sof top crust; seal with a fork. Prick top with a fork.
    6. Bake until golden brown, 45-55 minutes. 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.

    Nutrition Facts

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

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