Raspberry-Rhubarb Slab Pie

By

“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

View complete recipe

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.
...........................

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..


View complete recipe