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
Reviews
Hi Donna, The recipe states to preheat the oven to 375 degrees. That would be your baking temp. for the pie.
I love the sound of this recipe however you do not say what temperature to bake at
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!
I prefer using Crisco instead of butter, just add 2T. extra, and use ice water instead of milk. Much flakier!
Very good. I took it to a picnic and didn't get to bring any home. Definitely will make again..
I made this with equal amounts of rhubarb and raspberries and a bit less sugar. My family and friends loved it!
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.
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
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.
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.