Raspberry Rhubarb Slab Pie Variations
Change up the fruit: Rhubarb is also delicious with other berries, such as strawberries, blackberries or blueberries.
Spice it up: Boost the flavor of the fruit filling with a pinch of spice. Cinnamon, cardamon or star anise are tasty pairings with rhubarb. Herbs such as rosemary or lavender are tasty too.
Add a sweet topping: Skip the icing and top the rhubarb and raspberry pie with a crunchy sugar layer instead. Before baking, crack an egg into a small bowl and whisk well. Brush the egg over the top crust, then sprinkle crunchy sugar, such as turbinado, over the pie. You could also sprinkle the top with cinnamon sugar.
How to Store Raspberry Rhubarb Slab Pie
Store rhubarb raspberry pie in a cool, dry place, away from direct light. Wait for it to cool completely, then wrap it tightly in storage wrap or cover the pan with foil. If you don’t plan to eat the slab pie for a few days, store it in the refrigerator.
How long does raspberry rhubarb slab pie last?
On the counter, slab pie will keep for about two days. In the fridge, the pie keeps well for up to four days. The crust will soften a bit as it sits, but it will still taste good. To crisp it back up, reheat the pie in the toaster oven.
Can you freeze raspberry rhubarb pie?
Yes, pie freezes very well, including this slab pie! Make sure the pie is completely cool. You can freeze the entire pie, tightly wrapped in at least two layers, such as storage wrap and foil. Or, cut the pie into squares, wrap each square tightly and then freeze. Store the pie in the freezer for up to two months. Defrost it in the refrigerator overnight before serving.
Raspberry Rhubarb Slab Pie Tips
Can you use raspberry rhubarb filling in a regularly shaped pie?
Absolutely, you can make a classic pie with raspberry rhubarb filling. Following our strawberry rhubarb pie recipe, simply replace the strawberries with raspberries.
What can you serve with raspberry rhubarb slab pie?
Rhubarb and raspberry pie is one of our favorite summer desserts. Naturally, it tastes delicious at a picnic, following classics like pasta salad and sandwiches. Or, the fruity pie is delightful after an easy grilled dinner. Since the pie is big and keeps well at room temperature, it’s also a great choice for a potluck dessert.
One unexpected way to eat slab pie? For breakfast! The lightly sweet pastry makes a delightful dessert-style breakfast. Serve it with a dollop of yogurt.
Watch How to Make Raspberry-Rhubarb Slab Pie
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
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 18×13-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 edges of 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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