Description
Indulge in the delightful combination of tart rhubarb and sweet raspberries in this easy-to-make Raspberry-Rhubarb Slab Pie. Perfect for feeding a crowd or enjoying leftovers, these pie bars are a summer dessert favorite.
Ingredients
Scale
- 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
- 3 cups fresh rhubarb (chopped)
- 2 cups fresh raspberries
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter (cut into small pieces)
- 1 egg (beaten, for egg wash)
- Coarse sugar for sprinkling (optional)
Dough:
Filling:
Instructions
- Preheat the oven: Preheat the oven to 400°F and lightly grease a 10×15-inch rimmed baking sheet.
- Prepare the dough: Mix flour, sugar, and salt. Cut in butter, add ice water gradually, shape into rectangles, and chill.
- Make the filling: Combine rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla.
- Assemble the pie: Roll out dough, place in pan, add filling, top with second dough, trim edges, and vent. Brush with egg wash and sugar.
- Bake: Bake for 35–40 minutes until golden and bubbly. Cool before slicing.
Notes
- If using frozen fruit, do not thaw before mixing.
- For a decorative top, use lattice strips or cut-out shapes from the top crust.
- Serve with vanilla ice cream or whipped cream for a summer dessert favorite.
- Prep Time: 45 minutes (includes chilling)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
