A vibrant, tangy-sweet dessert that’s perfect for feeding a crowd!

This Raspberry-Rhubarb Slab Pie is the ultimate summer dessert. It combines the tartness of rhubarb with the sweetness of raspberries, all wrapped in a buttery, flaky crust. Baked in a slab-style format, it’s ideal for gatherings, picnics, or whenever you need an easy-to-slice dessert that wows!

Ingredients
For the crust:
2 ½ cups all-purpose flour

1 tsp salt

1 tsp granulated sugar

1 cup (2 sticks) cold unsalted butter, cubed

6–8 tbsp ice water

For the filling:
3 cups rhubarb, chopped

2 cups fresh raspberries

1 cup granulated sugar

¼ cup cornstarch

1 tbsp lemon juice

1 tsp vanilla extract

For finishing:
1 egg, beaten (for egg wash)

1 tbsp coarse sugar (optional, for topping)

‍ Instructions

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