Raspberry-Rhubarb Slab Pie

By Addie

“Slab Pie” is a pastry baked in a jelly roll pan and cut in slabs like a bar cookie - or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambr

Ingredients

• PASTRY:
• 3 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter
• 3/4 cup plus 1-2 tablespoons milk
• 1 egg yolk
• ...................................
• FILLING:
• 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
• 5-6 teaspoons milk

Preparation

Step 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.

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.

Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18-in. x 13-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; trim pastry to edges of pan.

In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.

Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.

Bake at 375° for 45-55 minutes or until golden brown. Cool completely on a wire rack.

For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares. Yield: 2 dozen.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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REVIEWS:

I LOVEEEE this recipe!!!!!!!!!!!!

Very good and simple to make. Has lots of flaky layers.

I got rave reviews from neighbors and friends at work they loved it!!

I am a subscriber. I hauled this recipe with me back to a family reunion to make. Now that I am home, I couldn't find my magazine. Panic. Thanks TOH for having it online! I have also used other fruit with the rhubarb and flipped the ratio of 5 cups rhubarb and 3 of the raspberries with success. Love family recipes. Thanks for sharing yours.

Loved this bar. I used strawberries instead of raspberries.

This recipe is so easy and absolutely delicious. I've taken the bars to a couple of events and everyone wants the recipe. This is a winner!!

The bars were quite simple to make and tasted delectable!

Delicious! I used 3 cups of raspberries and two cups of strawberries, plus the rhubarb called for. I used a sl heaping !/3 cup of cornstarch.. For the crust I used the 3/4 cup milk, then add only Tbs. at a time of milk until it forms a ball. I rolled it on a floured piece of parchment a little bigger than a jelly-roll pan. You can then roll the parchment including the crust and unroll it into the pan . Do the same with the top crust. Everyone loved it!

Made it exactly as written, was easy and delicious. It will become one of my "Signature Desserts"

I am involved in a potluck twice a month, so this type of recipe is right up my alley! It is easy and quick to make, serves easily, and is great! The first time I served it to company, I didn't think they would ever stop eating it! I have made it in triple berry and loved it. Spectacular crust, too!

This is FABULOUS!!!! I used Pillbury pie crusts rolled 2 together for bottom then 2 for the top. Works great!!

Fabulous!! I substitued strawberries for the raspberries since I had fresh strawberries in the garden; it worked out wonderfully. I'm definitely going to make it again this summer when the red raspberries are in season! I loved the rich buttery crust and the glazing. Yum, yum, yum!

Simply awesome!

This went over sensationally at Poker club. I shared the recipe with Mom who has made 3 times in the past 3 weeks. It's great!

This is Really, Really Good!!!!!

WONDERFUL! I used half whole wheat flour and half white flour and it worked out very well. I completely forgot to put the icing on, and no one missed it. You can still taste the tartness of the rhubarb. I was a little short on raspberries so I used strawberries as well. I'm making this again for the third time now - it is a huge hit!

Great combination of flavors & pretty too.

I made this for Easter and it received RAVE reviews! In fact, the reason I am on the TOH site today is to send the recipe to three different people who requested it! :) I would highly recommend these bars! Thanks so much!

My co-workers loved this slab pie!

Made by following recipe exactly and it is fabulous!

I made this today, but used strawberries on place of the rhubarb only because I didnt have any rhubarb. It is amazing and I'll make it again. Next time I want to try the rhubarb for the tang..