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Raspberry-Rhubarb Slab Pie

"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
  • Total Time
    Prep: 30 min. + chilling Bake: 45 min. + cooling
  • Makes
    2 dozen servings


  • 3-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 cup plus 1 to 2 tablespoons 2% milk
  • 1 large egg yolk, room temperature
  • 2 cups sugar
  • 1/3 cup cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed and drained
  • 3 cups sliced fresh or frozen rhubarb, thawed and drained
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 5 to 6 teaspoons 2% milk


  • In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary.
  • Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle.
  • Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan.
  • In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust.
  • Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork.
  • Bake until golden brown, 45-55 minutes. Cool completely on a wire rack.
  • For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Test Kitchen Tips
  • This pie dough can be made ahead of time and frozen. Thaw overnight in the fridge.
  • Before refrigerating or freezing pie dough, shape it into two rectangles so it's easier to roll into larger rectangles later.

  • Editor's Note
    If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
    Nutrition Facts
    1 piece: 247 calories, 8g fat (5g saturated fat), 29mg cholesterol, 159mg sodium, 42g carbohydrate (25g sugars, 2g fiber), 3g protein.


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    • sstetzel
      Jun 4, 2019

      Hi Donna, The recipe states to preheat the oven to 375 degrees. That would be your baking temp. for the pie.

    • Donna
      Jun 2, 2019

      I love the sound of this recipe however you do not say what temperature to bake at

    • tyansia
      Nov 20, 2018

      ust finished the book recipe box. By Viola Shipman. As I am reading the book this pie comes up at the beginning, and I am thinking. "Hmmmm I have made this, or something similar". When you get to the end in the credits Viola posts this recipe via the web adress and I am freaking out! This is the one I make!! First time commenting about it. Perfect as is!

    • Cindy
      Mar 18, 2018

      I prefer using Crisco instead of butter, just add 2T. extra, and use ice water instead of milk. Much flakier!

    • knscuba
      Sep 5, 2016

      Very good. I took it to a picnic and didn't get to bring any home. Definitely will make again..

    • cyndypetters
      Jun 18, 2016

      I made this with equal amounts of rhubarb and raspberries and a bit less sugar. My family and friends loved it!

      Apr 8, 2016

      This was a great way to use the frozen raspberries and rhubarb that I had in the freezer. I am not the greatest pastry chef, so rolling out dough is not an easy job for me. But, I managed. I went one step further and used the food processor for the rhubarb to give it a more even consistency.But, I am confused as to why the oven temperature needs to be 375. In this day and age of well-insulated ovens and pans that are non-stick, I never need to use 375 and I put my oven at 350 for the allotted time and it was still slightly over-baked.Take it easy on the heat.Yummy.

    • eliot11
      Jan 10, 2016

      Our family loves both raspberries and rhubarb-the combination is outstanding. I do 1 1/2 times the recipe as I use a LG jelly roll pan. Outstanding dessert

    • hchambers
      Jun 30, 2015

      Great dessert for a crowd. I have also made it with strawberries as well. I also reduced berries by a cup and added a cup to the rhubarb. I will definitely make this again.

    • Ldkelly
      Jun 4, 2015

      One of only ways I will eat rhubarb. The only change that I make is I use the pie crust only on the bottom and substitute sugar cookie dough on top. It makes. Great different way of putting it together.