Description
A vibrant raspberry rhubarb slab pie with a buttery crust and a perfectly balanced sweet-tart fruit filling, ideal for sharing.
Ingredients
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon granulated sugar
- 1 1/2 cups unsalted butter, cold and cubed
- 3/4 cup cold water
- 4 cups fresh rhubarb, chopped
- 3 cups fresh raspberries
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon milk
- 2 tablespoons coarse sugar (optional)
Instructions
- Preheat oven to 190°C (375°F) and grease a 10×15-inch pan.
- Mix flour, salt, and sugar, then cut in butter until crumbly.
- Add cold water gradually to form dough and divide into two portions.
- Roll out the larger portion and press into the pan.
- Combine rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla.
- Spread filling evenly over the crust.
- Roll out remaining dough and place over filling, sealing edges.
- Mix egg and milk, brush over crust, and sprinkle sugar if desired.
- Bake for 40–45 minutes until golden and bubbling.
- Cool completely before slicing into squares.
Notes
- Use strawberries instead of raspberries for a sweeter version.
- Ensure filling is thickened before removing from oven.
- Let pie cool fully for clean slices.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Reheat in oven for best texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
