Description
This Raspberry Rhubarb Slab Pie is a vibrant, tangy-sweet dessert baked in a sheet pan—perfect for feeding a crowd. The flaky double crust holds a juicy raspberry-rhubarb filling, making it a standout treat for summer parties or potlucks.
Ingredients
Scale
- 4 cups chopped rhubarb (fresh or frozen, thawed)
- 3 cups fresh raspberries
- 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into pieces
- 1 double batch pie dough (enough for top and bottom crusts), homemade or store-bought
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Line a 10×15-inch rimmed baking sheet (jelly roll pan) with parchment paper if desired.
- Prepare Filling: In a large bowl, gently toss rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla. Let sit for 10–15 minutes.
- Roll Bottom Crust: Roll out half of the pie dough and fit into the pan, pressing into corners and letting excess hang over edges.
- Fill & Dot: Pour filling into crust and dot with butter pieces.
- Add Top Crust: Roll out remaining dough and place over filling (solid sheet or lattice). Seal and crimp edges; trim excess.
- Egg Wash: Brush top crust with egg wash and sprinkle with coarse sugar if using. Cut slits for venting if using a solid top.
- Bake: Bake 40–50 minutes, or until golden brown and bubbling. Cover edges loosely with foil if they brown too quickly.
- Cool Completely: Allow to cool at least 3–4 hours before slicing into bars or squares.
Notes
This slab pie slices best when fully cooled. For a decorative touch, try a lattice crust or use small cookie cutters to shape vent holes in the top crust.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: raspberry rhubarb slab pie, summer dessert, sheet pan pie, crowd dessert