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A rustic twist on the classic pie, this slab pie is perfect for feeding a crowd. Tangy rhubarb and juicy raspberries are baked into a golden crust and finished with a hint of lemon and just the right touch of sweetness. Ideal for potlucks, picnics, or any summer celebration!
⏱️ Prep Time
- Prep Time: 25 minutes
- Cook Time: 45–50 minutes
- Cooling Time: 2 hours
- Total Time: ~3 hours
- Servings: 12–16 squares
🥘 Equipment
- Rimmed baking sheet (approx. 10×15 inches) or jelly roll pan
- Mixing bowls
- Rolling pin
- Pastry brush
- Whisk or fork
- Knife and cutting board
- Cooling rack
🧂 Ingredients
For the Crust:
- 3¾ cups all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons salt
- 1½ cups (3 sticks) unsalted butter, cold and cubed
- ¾ cup ice water (as needed)
Or use 2 boxes of pre-made pie crusts (4 crusts total), if short on time.
For the Filling:
- 3 cups fresh or frozen raspberries
- 3 cups chopped rhubarb (½-inch pieces, fresh or frozen)
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
For Assembly:
- 1 egg (beaten, for egg wash)
- Coarse sugar (optional, for sprinkling)
📌 Ingredient Notes
- Rhubarb: Fresh is best, but frozen works — thaw and drain excess liquid before using.
- Raspberries: If using frozen, do not thaw before mixing to prevent soggy filling.
- Sugar: Adjust sugar based on tartness of fruit.
- Crust Shortcut: Pre-made crusts make this faster — just roll out and patch to fit.
👩🍳 Instructions
- Make the Dough (if homemade):
- In a large bowl, whisk flour, sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing just until dough holds together.
- Divide in two, form into rectangles, wrap in plastic, and chill for at least 1 hour.
- Preheat Oven:
- To 400°F (200°C). Lightly grease or line your rimmed baking sheet with parchment.
- Prepare Filling:
- In a large bowl, gently mix raspberries, rhubarb, sugar, cornstarch, lemon juice, zest, vanilla, and salt.
- Assemble Pie:
- Roll out one dough rectangle to fit the pan (with some overhang). Transfer to the pan.
- Spread the fruit mixture evenly over the bottom crust.
- Roll out the second dough piece and place on top. Trim excess and crimp edges to seal.
- Cut slits or create a lattice top for venting.
- Brush top with egg wash and sprinkle with coarse sugar.
- Bake:
- Bake for 40–50 minutes, or until golden and filling is bubbling. If browning too fast, tent with foil.
- Cool:
- Let cool for at least 2 hours to allow filling to set before slicing into squares.
🧾 Nutrition Facts (Estimated per square, based on 16)
- Calories: 320
- Fat: 16g
- Carbohydrates: 42g
- Sugars: 20g
- Fiber: 3g
- Protein: 3g
- Sodium: 150mg
💡 Tips and Variations
- Add Strawberries: Swap out 1 cup of rhubarb for sliced strawberries for a sweeter twist.
- Make It Ahead: Pie can be made 1 day in advance; store at room temperature.
- Freezer Friendly: Wrap and freeze baked slab pie slices for up to 2 months.
- Glaze It: Drizzle with a simple powdered sugar glaze after cooling for extra sweetness.
- Serve With: Vanilla ice cream or a dollop of whipped cream.
