If you’re searching for a delightful, crowd-pleasing dessert that perfectly balances tart and sweet, you must try this Raspberry-Rhubarb Slab Pie Recipe. It’s the kind of pie that instantly brightens up any gathering with its vibrant colors and luscious filling, all hugged by a golden, flaky crust. The combination of fresh raspberries and tangy rhubarb makes every bite burst with flavor, while the cinnamon and lemon zest add subtle warmth and brightness. Whether you’re baking for friends, family, or just to treat yourself, this Raspberry-Rhubarb Slab Pie Recipe is sure to become one of your new favorites.
Ingredients You’ll Need
Creating this Raspberry-Rhubarb Slab Pie Recipe is surprisingly straightforward, with simple ingredients that each play an important role in building texture, flavor, and that irresistible aroma. These basic pantry and fresh items come together to showcase the star fruits in their best light.
- Pie dough: A homemade or store-bought crust sets the foundation with buttery, flaky layers.
- Raspberries (2 cups): Adds natural sweetness and vibrant color to the filling.
- Rhubarb (2 cups, chopped): Provides the signature tartness that contrasts beautifully with the raspberries.
- Granulated sugar (1 cup): Sweetens the filling to balance the tangy flavors.
- Cornstarch (1/4 cup): Thickens the filling so it sets just right, avoiding runniness.
- Ground cinnamon (1/4 teaspoon): Gives a warm, subtle spice to enhance the fruit.
- Fresh lemon juice (1 tablespoon): Brightens and lifts the overall taste.
- Lemon zest (1/2 teaspoon): Adds a fragrant citrus note for extra dimension.
- Salt (1/4 teaspoon): Balances sweetness and intensifies flavors.
- Unsalted butter (1 tablespoon, cut into small pieces): Dotting the filling with butter enriches the texture and adds a silky finish.
- Egg (1) and milk (1 tablespoon): Whisked together for a beautiful egg wash that creates a golden, shiny crust.
How to Make Raspberry-Rhubarb Slab Pie Recipe
Step 1: Prepare Your Baking Dish and Crust
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish or slab pie pan thoroughly. This ensures your pie won’t stick and will be easy to slice later. Roll out one portion of your pie dough and press it into the bottom of the pan, trimming extra dough but leaving about an inch border so you have room to seal the top crust later.
Step 2: Mix the Perfect Filling
In a big bowl, combine the fresh raspberries, chopped rhubarb, sugar, cornstarch, cinnamon, lemon juice, lemon zest, and salt. Gently mix until everything is evenly blended. The cornstarch will thicken the juices once baked, and the spices and citrus give the filling an extra pop that’s just irresistible.
Step 3: Assemble Your Slab Pie
Pour the fruit filling into the prepared crust, spreading it out evenly across the pan. Dot the top with small pieces of unsalted butter – this is a key step that adds richness and helps create a luscious texture in every bite.
Step 4: Add the Top Crust With Care
Roll out your second portion of pie dough and lay it gently over the filling, carefully trimming the edges to match the bottom crust. Crimp the edges to seal your pie completely. Don’t forget to cut several small slits in the top to allow steam to escape during baking, which helps keep the crust crisp and prevents sogginess.
Step 5: Give It a Golden Finish and Bake
Mix the egg and milk for your egg wash and brush it over the top crust. This step is what gives your pie an inviting golden-brown color and a delightful sheen. Bake the pie for 45 to 50 minutes, or until the crust is perfectly golden and the filling bubbles enticingly. If the edges of the crust start to brown early, cover them with foil to prevent burning.
Step 6: Cool and Slice
Once baked, allow the pie to cool completely in the pan. This resting time is important for the filling to set fully, making slicing clean and easier. Serve warm or at room temperature with whipped cream or vanilla ice cream to elevate every slice.
How to Serve Raspberry-Rhubarb Slab Pie Recipe
Garnishes
To make each slice picture-perfect and amplify the flavors, garnish with freshly whipped cream, a scoop of vanilla ice cream, or even a sprinkle of powdered sugar. These simple touches add creaminess and a touch of sweetness that pairs beautifully with the tart fruit filling.
Side Dishes
This Raspberry-Rhubarb Slab Pie Recipe is a star all on its own, but if you’re planning a full meal, consider light sides like a crisp green salad or a refreshing cucumber mint water. These keep the overall menu balanced and cleanse the palate between bites.
Creative Ways to Present
For a fun twist, serve the pie in rustic slices on wooden boards adorned with edible flowers or fresh berries. You can also scoop the filling into mini mason jars topped with crumble for individual servings at parties, giving your guests a cute and portable dessert.
Make Ahead and Storage
Storing Leftovers
Once cooled, you can store leftover slab pie covered tightly with plastic wrap or foil in the refrigerator for up to 3 days. Keeping it cold helps maintain the freshness of the berries and the crispness of the crust for as long as possible.
Freezing
If you want to enjoy this Raspberry-Rhubarb Slab Pie Recipe later, wrap individual slices or the whole pie well in plastic wrap, then aluminum foil, and freeze for up to 2 months. Just thaw overnight in the fridge before reheating or serving.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for about 15 minutes to restore that fresh-baked warmth and crispness. Avoid microwaving if you can, as it tends to make the crust chewy instead of flaky.
FAQs
Can I use frozen raspberries and rhubarb for this pie?
Yes, frozen raspberries and rhubarb work well in this recipe. Just make sure to thaw and drain any excess liquid to prevent the filling from becoming too watery.
Is there a way to make this pie gluten-free?
Absolutely! Substitute the regular pie dough with a gluten-free pie crust mix or make your own using almond or gluten-free flour blends. The filling does not contain gluten, so that part stays the same.
How do I prevent the crust from getting soggy?
Using cornstarch in the filling helps thicken the juices, and dotting the filling with butter adds richness that creates a barrier. Also, letting the pie cool completely before slicing allows the filling to set and prevents leaking.
Can this pie be made vegan-friendly?
To veganize this Raspberry-Rhubarb Slab Pie Recipe, use a plant-based pie dough that contains no butter or eggs, and substitute the egg wash with a mixture of plant milk and maple syrup for that perfect golden crust.
What’s the best way to slice and serve the slab pie?
Use a sharp, serrated knife and cut the pie into generous rectangular portions. Letting the pie rest until fully cooled helps the filling stabilize, ensuring clean slices without oozing.
Final Thoughts
Baking this Raspberry-Rhubarb Slab Pie Recipe is like capturing the essence of summer’s best flavors in one gorgeous, delicious dish. It’s perfect for every occasion, from holiday dinners to casual weekend treats. I can’t recommend it enough — once you taste that perfect meld of tart and sweet wrapped in flaky crust, you’ll be reaching for this recipe time and time again!
Print
Raspberry-Rhubarb Slab Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry-Rhubarb Slab Pie is a delightful combination of tart rhubarb and sweet raspberries encased in a flaky homemade pie crust. Perfect for gatherings, this slab pie is baked until golden brown with a bubbling fruit filling, making it an irresistible dessert that pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Pie Dough
- 1 batch of pie dough (for top and bottom crusts)
Filling
- 2 cups fresh raspberries
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces (for dotting the filling)
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish or slab pie pan to prevent sticking.
- Roll Out Bottom Crust: Roll out one portion of the pie dough and fit it into the bottom of the prepared pan. Trim any excess dough, leaving about a 1-inch border around the edges.
- Mix Fruit Filling: In a large bowl, combine fresh raspberries, chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, fresh lemon juice, lemon zest, and salt. Stir the ingredients well until evenly mixed.
- Fill Pie Crust: Pour the prepared fruit filling into the pie crust, spreading it evenly across the bottom. Dot the filling with small pieces of unsalted butter for added richness.
- Prepare Top Crust: Roll out the second portion of pie dough and carefully lay it over the fruit filling. Trim excess dough and crimp the edges to seal the pie. Cut several small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: In a small bowl, whisk together the egg and milk to form an egg wash. Brush this mixture evenly over the top crust to promote browning and shine.
- Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the crust turns golden brown and the filling is bubbly. Cover the edges with foil if they brown too quickly to prevent burning.
- Cool and Serve: Let the pie cool completely in the pan to set the filling before slicing. Serve warm or at room temperature with optional whipped cream or vanilla ice cream.
Notes
- Allow the pie to cool fully before slicing to ensure the filling sets properly and slices hold together.
- Use fresh raspberries and rhubarb for the best flavor and texture.
- Cover the pie edges with foil partway through baking if they begin to brown too quickly.
- This pie can be served warm or at room temperature, and pairs wonderfully with whipped cream or vanilla ice cream.
