Raspberry-Rhubarb Slab Pie

This Raspberry-Rhubarb Slab Pie is the ultimate summer dessert. It balances the tart punch of rhubarb with the juicy sweetness of raspberries, all baked into a buttery, flaky crust. Designed in slab form, it’s ideal for gatherings, potlucks, and picnics — easy to slice, serve, and impress!

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

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