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.
Ingredients
- 1 1/2 cup FLOUR
- 1/2 cup COLD BUTTER, cubed
- Pinch of SALT
- 1 Tablespoon SUGAR
- 1 teaspoon VINEGAR
- 1 1/2 Tablespoons COLD WATER
- 2 cups SUGAR
- 1/3 cup CORN STARCH
- 5 cups FRESH or FROZEN (about 2 12 oz. bags) UNSWEETENED RASPBERRIES, thawed and drained
- 3 cups SLICED FRESH or FROZEN RHUBARB, thawed and drained
- 1 cup FLOUR
- 1/2 cup BROWN SUGAR
- 1/2 cup COLD BUTTER
- 1 1/4 cups POWDERED SUGAR
- 1/2 teaspoon VANILLA
- 5 teaspoons MILK
Crust:
Filling:
Crumb Topping:
Icing:
Instructions
- Preheat oven to 375°.
- Lightly grease a 9x13 baking pan. Set aside.
- CRUST: Using a food processor, pulse together flour, butter, salt and sugar until the mixture resembles coarse crumbs. (If you don't have a food processor, you can use a fork or your fingers.) Add the vinegar and water until the mixture is doughy. Press into prepared pan in an even layer.
- FILLING: In a large bowl, stir together sugar and cornstarch. Add raspberries and rhubarb, mix well. Spread in an even layer over crust.
- CRUMB TOPPING: Place all topping ingredients in a food processor. Pulse to make crumbs. Spread evenly over filling layer.
- Bake for 50-60 minutes or until a light golden brown and filling is bubbly. Allow to cool.
- ICING: Combine powdered sugar, vanilla and milk. Drizzle over cooled pie. Cut into squares.
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http://www.crumbsandchaos.net/2012/04/raspberry-rhubarb-slab-pie/Printed from Crumbs and Chaos (www.crumbsandchaos.net)
Recipe Source: Based on a combination of this pie and one from Taste of Home Magazine Apr/May 2012
Other pie recipes we LOVE:
Slab Apple Pie
Bluebarb Pie
Slab Cherry Pie
You can find us linking up at the Ingredient Spotlight, HERE and “I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”
This looks delicious — without a ton of sugar! Would be quick and easy to make, too. I would love it if you would consider linking to Busy Monday at A Pinch of Joy, a Sunday through Thursday link party for ideas that make life easier, better and more fun!
I love rhubarb so much! And my boys love raspberry, so what a perfect combo! Thanks for sharing at Church Supper. Have a blessed week and Happy Easter! ~EMM
How have I never heard of slab pie? It sounds awesome and I love that you used raspberry with the rhubarb!!! Perfect spring/flavor combo…it would be great for the Easter dessert table!!!
This looks great! I absolutely love rhubarb and raspberries – I’m pinning this!
This looks like a delicious spring dessert! I am all about rhubarb… and raspberry too
Sounds really good and so much easier to eat! Is fresh rhubarb in season right now? Visiting from Cowgirl Up.
Sue
Holy Moly – that looks amazing! I am a HUGE pie fan and I think I might *need* to make this!
Great idea! I’ll have to try a slab pie for my next family gathering. Regular pies never seem to go far enough.
I’m hungry just looking at the picture! I’ve never made a slab pie before, but definitely want to try. Robin
This recipe looks wonderful. I just love rhubarb, and have never paired it with raspberries, a nice alternative for strawberries. Thanks for sharing!
Your pie looks amazing!! Yum, yum, yum!!
I think I would like this, even though I don’t like rhubarb. Does the raspberry sort of disguise the bitterness of the rhubarb? THanks for sharing at Must Try Monday.
Looks Awesome!
charlie
I love rhubarb, patiently waiting for mine in my garden. Pinning this recipe!
This looks amazing! I LOVE rhubarb and can’t wait to try this. I would love to have you link this up to my new linky party, Simply Sensational Tuesday! http://www.organizinghomelife.com/archives/2863
I adore rhubarb.
Pinning this!
I ADORE rhubarb!
Wow. Raspberry and rhubarb?! Brilliant! I will have to make this, it sounds and looks so delicious! (visiting from tasty tuesday!)
This pie looks just delicious !
I loooooooooove raspberry, and I wish we had rhubarb here – I’ve never tasted it and I’m very curious
Wow does this look amazing! I’d love to sink my teeth into this. Thanks so much for sharing at Mix it up Monday
YUMMY!! Looks beautiful and delicious! Thanks for sharing at oopsey daisy!
My friends in the Mid-West always have the most wonderful Rhubarb and this recipe looks awesome, I will sure give it a try. Hope you have a fabulous Celebration Week End and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
That’s so pretty! I’ve never had rhubarb. I need to get on the ball!
This looks so delicious! All of the layers are both pretty and look insanely yummy! Thanks for sharing!
Take care,
Trish
Strawberry rhubarb has always been a favorite in my family….but we’ve never tried raspberry rhubarb…sounds delicious!
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