If you have a craving for a dessert that perfectly captures the vibrant flavors of early summer, then the Raspberry Rhubarb Slab Pie Recipe is going to become your new best friend. This rustic yet gorgeous pie combines the tartness of fresh rhubarb with the sweet brightness of raspberries, all wrapped in a tender, buttery crust that’s both flaky and satisfying. Whether you’re serving a crowd or craving a big batch of homemade comfort, this slab pie brings a wonderful balance of textures and tastes that feels both nostalgic and utterly delightful. I’m so excited to share this recipe with you because it’s not just a pie—it’s a celebration of fresh, seasonal ingredients made simply irresistible.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to getting that ideal balance of tart and sweet in your Raspberry Rhubarb Slab Pie Recipe. Each component plays a unique role, from the buttery crust providing flakiness to the fruit filling bursting with bold flavors and a touch of freshness.
- All-purpose flour: The foundation of a sturdy yet tender crust that holds all the delicious filling without getting soggy.
- Granulated sugar: Sweetens both the crust and filling, complementing the natural tartness perfectly.
- Salt: Enhances all the flavors subtly, balancing the sweetness and tartness in every bite.
- Unsalted butter: Cold and cubed for easy incorporation, it delivers the rich, flaky texture that makes the crust irresistible.
- Ice water: Helps bring the dough together while keeping it cool to maintain flakiness.
- Fresh or frozen rhubarb: The star ingredient, providing that signature tang and vibrant color.
- Fresh or frozen raspberries: Adds natural sweetness and juicy bursts that lift the filling beautifully.
- Cornstarch: Thickens the fruit juices, ensuring the filling sets just right without running.
- Lemon juice: Brings brightness and accentuates the fruit flavors for a fresh finish.
- Vanilla extract: Adds a warm, comforting undertone that rounds out the filling’s complexity.
- Milk or cream: For brushing the top crust, it helps achieve a golden, glossy finish.
- Coarse sugar (optional): Sprinkled on top for a sparkling crunch and extra sweetness.
How to Make Raspberry Rhubarb Slab Pie Recipe
Step 1: Prepare the Crust
Start by combining your dry ingredients—flour, sugar, and salt—in a large bowl. Then, work in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is key for a flaky crust, so don’t overwork it. Gradually add ice water, one tablespoon at a time, just until the dough starts holding together. Divide and shape into rectangles, wrap, and chill for at least an hour. This rest time helps relax the gluten and keeps your crust tender and buttery.
Step 2: Make the Filling
While the dough chills, toss together the rhubarb, raspberries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. The cornstarch will thicken the fruity juices as it bakes, so this mixture won’t be watery. Let it sit for a bit to allow the sugar to start drawing out the natural juices — that’s where the magic of flavor melding begins!
Step 3: Assemble the Pie
Preheat your oven to 400°F (200°C) and line a 10×15-inch rimmed baking sheet with parchment paper. Roll out one rectangle of your chilled dough to fit snugly into the pan, pressing it up the sides to form a perfect crust. Pour your luscious filling evenly over the bottom crust, making sure every corner is filled with berry-rhubarb goodness.
Step 4: Add the Top Crust and Bake
Roll out the second piece of dough and lay it carefully over the filling. Trim any excess and crimp the edges to seal your pie like a pro. Don’t forget to cut slits in the top crust to release steam—that keeps your pie from getting soggy. Brush with milk or cream for a gorgeous golden shine and sprinkle on coarse sugar for a bit of sparkle. Bake for 40 to 45 minutes until the crust is golden and you see the filling bubbling up in all the right spots.
How to Serve Raspberry Rhubarb Slab Pie Recipe
Garnishes
Enhance your Raspberry Rhubarb Slab Pie Recipe with a dollop of freshly whipped cream or a scoop of vanilla ice cream to add creamy richness. A sprinkle of finely chopped mint or a few fresh raspberries on top can also add a pretty pop of color and a refreshing touch.
Side Dishes
This pie pairs wonderfully with a simple green salad or a cheesy charcuterie board for a full dessert experience. Light salads balance the sweetness, while savory cheeses provide a satisfying contrast that will impress your guests.
Creative Ways to Present
Cut your slab pie into rustic squares and serve on vintage china for a charming look. You can also layer individual portions in small glass jars topped with whipped cream for a trendy, portable treat. Adding edible flowers or a dusting of powdered sugar gives an extra-special touch perfect for celebrations.
Make Ahead and Storage
Storing Leftovers
If you have any pie left (which can be tough!), store it loosely covered at room temperature for up to a day or in the refrigerator for 3 to 4 days. Proper coverage helps maintain crust crispness while keeping the filling fresh and flavorful.
Freezing
You can freeze the unbaked pie for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing. Bake it straight from frozen, adding a few extra minutes to the baking time. Alternatively, freeze fully baked pie wrapped well and thaw overnight in the fridge before reheating.
Reheating
To enjoy your Raspberry Rhubarb Slab Pie Recipe warm, reheat slices in a 350°F (175°C) oven for about 10-15 minutes or until heated through. Avoid microwaving if you want to preserve that delightful flaky crust texture.
FAQs
Can I use frozen fruit for this pie?
Absolutely! Using frozen rhubarb and raspberries works well without thawing beforehand. This helps prevent the filling from becoming too watery and keeps the pie easy to assemble.
What type of pan is best for a slab pie?
A rimmed jelly roll pan or a rimmed baking sheet around 10×15 inches is perfect. It allows the pie to bake evenly and gives you those generous portions perfect for sharing.
How do I prevent the crust edges from burning?
If you notice the edges browning too quickly, cover them loosely with foil halfway through baking. This simple trick ensures a golden crust without any burnt edges.
Can this recipe be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking flour blend, you can adapt the crust. Just check for blends formulated for pastry to maintain that flaky texture.
Why do I need to refrigerate the dough before rolling it out?
Chilling the dough relaxes the gluten and keeps the butter cold, which is essential for a tender, flaky crust. It also makes the dough easier to handle when rolling out.
Final Thoughts
I truly hope you give the Raspberry Rhubarb Slab Pie Recipe a try soon. It’s one of those desserts that feels like a warm hug on a plate—bright, fresh, and satisfyingly generous. Perfect for sharing at any gathering or simply indulging in on a cozy afternoon. Once you taste that perfect harmony of tangy rhubarb and sweet raspberries nestled in a buttery crust, you’ll understand why it’s become such a cherished recipe in my kitchen.
Print
Raspberry Rhubarb Slab Pie Recipe
- Prep Time: 30 minutes plus 1 hour chilling
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus cooling and chilling
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Rhubarb Slab Pie is a delightful large-batch dessert perfect for summer gatherings. It features a flaky, buttery crust filled with a tangy-sweet combination of fresh or frozen raspberries and rhubarb. The pie is baked to golden perfection, offering a bubbly, fruity filling encased in a tender crust. Serve chilled or at room temperature, optionally with whipped cream or vanilla ice cream for a classic finish.
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tablespoons ice water
For the filling:
- 3 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
- 2 cups fresh or frozen raspberries
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For topping:
- 1 tablespoon milk or cream (for brushing)
- 1 tablespoon coarse sugar (optional)
Instructions
- Prepare the crust: In a large bowl, mix together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal rectangles, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat the oven and prepare the pan: Preheat the oven to 400°F (200°C). Line a 10×15-inch jelly roll pan or rimmed baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix the filling: In a large bowl, combine the rhubarb, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently to combine and set aside while rolling out the dough.
- Roll and assemble the bottom crust: Roll one rectangle of chilled dough to fit the bottom and sides of the prepared pan. Carefully transfer the rolled dough to the pan, pressing it evenly into the corners and sides to create a uniform crust layer.
- Add the filling: Pour the prepared fruit filling evenly over the bottom crust, spreading it out to the edges.
- Roll and place top crust: Roll out the second chilled dough rectangle to cover the filling. Carefully place it over the fruit, trim any excess dough from the edges, then crimp the edges to seal the pie completely.
- Vent and decorate: Cut several slits in the top crust to allow steam to escape during baking. Brush the crust lightly with milk or cream and sprinkle coarse sugar on top if desired, to add extra crunch and sweetness.
- Bake: Bake the slab pie in the preheated oven for 40–45 minutes, or until the crust is a beautiful golden brown and the filling is bubbly and set.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cool, slice into 12 to 15 squares and serve. Optionally, pair with whipped cream or vanilla ice cream for an indulgent treat.
Notes
- If using frozen fruit, bake the pie without thawing the fruit first to avoid excessive moisture.
- This pie is ideal for making a day ahead; store it at room temperature in an airtight container.
- Serve chilled or at room temperature with whipped cream or vanilla ice cream for added richness.
- Ensure the dough stays cold to achieve a flaky crust texture.
