Directions

 Make the Dough:

In a large bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Divide in half, shape into disks, wrap, and chill for 1 hour.

 Prepare the Filling:

In another bowl, gently mix rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Avoid breaking the raspberries for a better texture.

 Assemble the Pie:

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan. On a floured surface, roll out one dough disk into a rectangle slightly larger than the pan. Place in the pan, letting the excess hang over the edges.

Pour in the fruit filling, spreading evenly. Roll out the second disk and place over the filling, or cut into strips to create a lattice. Trim the edges and crimp to seal.

 Add Finishing Touches:

Beat the egg and brush over the top crust for a glossy finish. Sprinkle with coarse sugar if desired.

 Bake and Cool:

Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool completely before slicing for clean, beautiful squares.

Tips & Variations

Use Frozen Fruit: If fresh rhubarb is unavailable, frozen rhubarb can be used without thawing to prevent excess moisture.

Add Spices: A pinch of cinnamon or cardamom can add warmth to the filling.

Crumble Topping Option: Instead of a lattice, top with a simple crumble of flour, sugar, and butter for a rustic finish.

Serve with Ice Cream: A scoop of vanilla ice cream or whipped cream makes this slab pie even more delightful.

“This best raspberry rhubarb slab pie recipe is perfect for summer gatherings.”

Why You’ll Love This Best Raspberry Rhubarb Slab Pie Recipe

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• Perfect for a Crowd: This slab pie serves up to 12, making it ideal for parties.

• Flaky Crust: The butter-based crust is crisp, flaky, and holds up beautifully.

• Balanced Flavors: The tartness of rhubarb pairs with the sweet raspberries for a bright, fruity flavor.

• Easy to Make: Simple steps and accessible ingredients make it perfect for bakers of all levels.

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Storage

Room Temperature: Store for up to 1 day covered with a clean towel.

Refrigerator: Keeps well in an airtight container for up to 4 days.

Freezer: Wrap slices individually and freeze for up to 2 months. Reheat in the oven to refresh the crust before serving.

Time & Yield

• Prep Time: 25 minutes

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• Cooking Time: 50 minutes

• Total Time: 1 hour 15 minutes

• Yield: 12 servings

• Calories: 310 kcal per serving

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Tools Used

• Mixing bowls

• Pastry cutter

• Rolling pin

• 9×13-inch baking pan

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• Pastry brush

• Knife for cutting lattice

Final Thoughts

This best raspberry-rhubarb slab pie recipe is a perfect addition to your baking repertoire, offering a crisp, buttery crust filled with a vibrant mix of raspberries and rhubarb. It’s a crowd-pleaser for any occasion, from picnics to cozy weekends, and will surely become a family favorite.