Raspberry Rhubarb Slab Pie

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.
Raspberry Rhubarb Slab Pie

Ingredients

    Crust:
  • 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
  • Filling:
  • 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
  • Crumb Topping:
  • 1 cup FLOUR
  • 1/2 cup BROWN SUGAR
  • 1/2 cup COLD BUTTER
  • Icing:
  • 1 1/4 cups POWDERED SUGAR
  • 1/2 teaspoon VANILLA
  • 5 teaspoons MILK

Instructions

  1. Preheat oven to 375°.
  2. Lightly grease a 9x13 baking pan. Set aside.
  3. 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.
  4. FILLING: In a large bowl, stir together sugar and cornstarch. Add raspberries and rhubarb, mix well. Spread in an even layer over crust.
  5. CRUMB TOPPING: Place all topping ingredients in a food processor. Pulse to make crumbs. Spread evenly over filling layer.
  6. Bake for 50-60 minutes or until a light golden brown and filling is bubbly. Allow to cool.
  7. ICING: Combine powdered sugar, vanilla and milk. Drizzle over cooled pie. Cut into squares.
http://www.crumbsandchaos.net/2012/04/raspberry-rhubarb-slab-pie/
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

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Comments

  1. says

    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!

  2. says

    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

  3. says

    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!!!

  4. says

    This recipe looks wonderful. I just love rhubarb, and have never paired it with raspberries, a nice alternative for strawberries. Thanks for sharing!

  5. says

    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

  6. says

    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

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