Raspberry-Rhubarb Slab Pie ✨

A vibrant, tangy-sweet dessert that’s perfect for feeding a crowd!

This Raspberry-Rhubarb Slab Pie is the ultimate summer dessert. It combines the tartness of rhubarb with the sweetness of raspberries, all wrapped in a buttery, flaky crust. Baked in a slab-style format, it’s ideal for gatherings, picnics, or whenever you need an easy-to-slice dessert that wows!

Ingredients

For the crust:

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 tsp granulated sugar

• 1 cup (2 sticks) cold unsalted butter, cubed

• 6–8 tbsp ice water

For the filling:

• 3 cups rhubarb, chopped

• 2 cups fresh raspberries

• 1 cup granulated sugar

• ¼ cup cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

For finishing:

• 1 egg, beaten (for egg wash)

• 1 tbsp coarse sugar (optional, for topping)

‍ Instructions

1. Make the Dough

In a large mixing bowl, whisk together the flour, salt, and sugar. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.

Add the ice water, one tablespoon at a time, just until the dough begins to hold together. Divide into two equal disks, wrap in plastic wrap, and chill for 1 hour.

2. Prepare the Filling

In another bowl, gently mix the chopped rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir carefully so the raspberries remain mostly intact.

3. Assemble the Pie

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking pan.

Roll out one disk of dough on a floured surface into a rectangle slightly larger than the pan. Transfer it to the pan, pressing it into the corners and letting the excess dough hang over the edges.

Pour the fruit filling into the crust and spread it evenly.

Roll out the second disk and place it over the filling, or slice it into strips to create a lattice design. Trim any excess dough and crimp the edges to seal.

4. Bake

Brush the top crust with the beaten egg, and sprinkle with coarse sugar if using.

Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool completely before slicing and serving.

️ Serving Info

• Prep Time: 25 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 15 minutes

• Calories: 310 kcal per slice

• Servings: 12

Tips for Success

• For a brighter flavor, try adding a little orange zest to the filling.

• You can make the crust a day ahead and keep it refrigerated.

• Serve with whipped cream or vanilla ice cream for extra indulgence!