It’s time to start planning that Easter dinner and we’ll be here all week with great additions to your Easter menu, mostly in the way of dessert. I have this really great love for desserts that feed a crowd, that can be made in at least a 9×13 pan. My husband has this really great love for pie, which is his favorite dessert of all time.
So, when you put these two things together what do you get? Slab pie.
The first slab pie I ever made was a real winner at our house. The crust, filling, crumb topping ratio was perfect. So when I saw a recipe for a raspberry rhubarb version in the April/May issue of Taste of Home magazine, I knew we had to try it. I used that filling recipe in the crust/topping ratio that we love and it was as fantastic as I expected.
Easy to transport and easy to serve, this slab pie is the perfect addition to your holiday dessert table.
Recipe Source: Based on a combination of this pie and one from Taste of Home Magazine Apr/May 2012