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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