If you have a soft spot for vibrant, tangy, and sweet desserts, this Raspberry-Rhubarb Slab Pie Recipe will become your new favorite go-to treat. Imagine juicy raspberries and tart rhubarb mingling beneath a flaky, golden crust, creating a luscious filling bursting with bright flavors. This slab pie is generous in size yet simple in preparation, perfect for sharing with family or friends while filling your kitchen with an irresistible aroma. It strikes an ideal balance between tangy and sweet, all wrapped up in a comforting, buttery crust that you can’t help but slice into again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step to making this Raspberry-Rhubarb Slab Pie Recipe a showstopper. Each component plays a vital role in building that perfect harmony of taste, texture, and color.
- Pie dough: A buttery, flaky base and top crust are essential for that classic pie experience.
- Fresh raspberries: Provide juicy, tart sweetness and a beautiful red hue.
- Fresh rhubarb: Adds vibrant color and a lovely tartness to balance the raspberries.
- Granulated sugar: Sweetens and helps macerate the fruit, enhancing juiciness.
- Cornstarch: Thickens the filling to prevent runniness and hold it all together.
- Ground cinnamon: Adds subtle warmth and depth to the fruit mixture.
- Fresh lemon juice: Brightens flavors and counterbalances the sweetness.
- Lemon zest: Lends a fragrant citrus note that elevates the dessert.
- Salt: Enhances overall flavor and balances sweetness.
- Unsalted butter: Dotting small pieces atop the filling ensures a rich finish and glossy bubbling.
- Egg and milk (for egg wash): Create a golden, shiny crust that’s as beautiful as it is delicious.
How to Make Raspberry-Rhubarb Slab Pie Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This ensures the perfect temperature for your pie to bake evenly. Lightly grease a 9×13-inch baking dish or slab pie pan so the pie dough won’t stick, giving you clean, easy slices later.
Step 2: Fit the Bottom Crust
Roll out the first portion of your pie dough into a rectangle that fits snugly into your prepared pan. You want just enough overhang to trim about one inch around the edges. This bottom crust acts as the sturdy foundation for your luscious filling.
Step 3: Mix the Filling
In a large bowl, gently combine the fresh raspberries, chopped rhubarb, granulated sugar, cornstarch, cinnamon, lemon juice, lemon zest, and a pinch of salt. This mix is where the magic happens — the fruits soften, sugar sweetens, and the lemon and cinnamon uplift all the flavors.
Step 4: Fill the Pie
Pour your vibrant fruit filling evenly over the bottom crust. Scatter small pieces of the unsalted butter atop the filling, which will melt while baking and add creamy richness to your pie.
Step 5: Top Crust and Seal
Roll out the second portion of your pie dough and carefully lay it over the fruit filling. Trim any excess dough and crimp the edges tightly to seal in all the juicy goodness. Don’t forget to cut some small slits in the top crust — they let steam escape and prevent sogginess.
Step 6: Apply Egg Wash
Whisk together the egg and milk to create a glossy egg wash. Gently brush it over the top crust for a beautiful golden finish and that irresistible flaky texture.
Step 7: Bake to Perfection
Place your pie in the oven and bake for 45 to 50 minutes. Look for a bubbly filling and a golden-brown crust—a sure sign it’s done. If the edges brown too quickly, tent them with aluminum foil to keep everything even and perfectly baked.
Step 8: Cool Before Serving
Let your Raspberry-Rhubarb Slab Pie Recipe cool completely before slicing. This step allows the filling to set nicely, ensuring clean slices and a perfect texture every time. Once cooled, it’s ready to enjoy or dress up with your favorite toppings.
How to Serve Raspberry-Rhubarb Slab Pie Recipe
Garnishes
Adding the right garnishes can take your slice of Raspberry-Rhubarb Slab Pie Recipe to the next level. Consider a generous dollop of freshly whipped cream or a scoop of creamy vanilla ice cream to add contrast in temperature and richness. A sprinkle of powdered sugar or a few fresh raspberries on top makes it picture-perfect.
Side Dishes
This slab pie pairs wonderfully with warm beverages like freshly brewed coffee, hot tea, or a spiced chai latte. If you’re serving it for brunch or after dinner, a light green salad or a bowl of mixed berries can complement the bright flavors nicely without overwhelming your palate.
Creative Ways to Present
Besides the classic rectangular slice, try cutting your slab pie into fun shapes using cookie cutters for parties or gatherings. Serve individual portions in cute mini jars or ramekins with a crunchy granola topping for a delightful textural surprise. You can also turn leftover pie into a trifle layered with whipped cream and custard for a charming, elegant dessert.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Raspberry-Rhubarb Slab Pie Recipe tightly with plastic wrap or store slices in an airtight container. Keep it refrigerated for up to 3 to 4 days. The flavors meld beautifully overnight, sometimes tasting even better the next day!
Freezing
You can freeze the pie either before baking or after it’s fully cooled. For unbaked pie, wrap it securely in plastic wrap and aluminum foil and freeze for up to three months. When ready, bake directly from frozen, adding extra time as needed. For baked pie, freeze slices individually, wrapped well to prevent freezer burn.
Reheating
Warm leftover pie slices in a 350-degree Fahrenheit oven for about 15 minutes to revive that flaky crust and warm filling. Avoid microwaving, which can make the crust soggy, unless you’re short on time and don’t mind a slightly softer crust.
FAQs
Can I use frozen raspberries and rhubarb for this Raspberry-Rhubarb Slab Pie Recipe?
Yes, but be sure to thaw and drain excess liquid before mixing into the filling. This helps avoid a soggy crust by reducing extra moisture.
How do I prevent the crust edges from burning?
If you notice the edges browning too fast while baking, cover them loosely with strips of aluminum foil halfway through the baking process. This shields the crust from direct heat while allowing the center to finish cooking.
Can I make the pie dough from scratch?
Absolutely! Homemade pie dough enhances flavor and texture, but store-bought dough works fine as well. Just make sure to chill your dough so it’s easier to roll and less likely to shrink during baking.
How tart will this pie be? Should I adjust the sugar?
This Raspberry-Rhubarb Slab Pie Recipe has a nice balance of sweet and tart. If you prefer a sweeter pie, feel free to increase the sugar slightly, but remember that the tanginess is part of the charm.
Can I add other fruits to the filling?
Definitely! Blackberries or strawberries complement raspberries and rhubarb beautifully. Just keep the total fruit quantity about the same to avoid altering the pie’s consistency too much.
Final Thoughts
This Raspberry-Rhubarb Slab Pie Recipe isn’t just a dessert; it’s a celebration of fresh flavors and comforting textures that bring people together. Whether you’re a baking beginner or a seasoned pro, it’s a joyful dish to make and share. Grab your ingredients, roll up your sleeves, and treat yourself and your loved ones to a slice of happiness baked right in your kitchen.
