Raspberry-Rhubarb Slab Pie: A Rustic Delight

Summer’s bounty shines brightest in this incredible Raspberry-Rhubarb Slab Pie. Imagine the vibrant crimson of ripe raspberries mingling with the blushing pink of tender rhubarb, all encased in a golden-brown, buttery crust. This isn’t your grandma’s pie – it’s a rustic, crowd-pleasing masterpiece perfect for barbecues, potlucks, or simply a cozy evening at home. The ease of making a slab pie, compared to individual pies, makes it ideal for both seasoned bakers and enthusiastic beginners. This recipe simplifies the process, resulting in a dessert that’s as beautiful as it is delicious. Get ready to experience the perfect balance of sweet and tart, with a texture that’s both tender and satisfying. Each bite is a journey through summer’s sweetest flavors, a celebration of fresh, seasonal fruit transformed into an unforgettable treat. Forget fussy pie crusts and complicated techniques; this recipe delivers stunning results with minimal effort, allowing you to bask in the glory of homemade goodness without the stress.

Rustic Raspberry-Rhubarb Slab Pie

A delicious and easy-to-make slab pie bursting with the sweet and tart flavors of raspberries and rhubarb. Perfect for a summer dessert or potluck.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dessert, Pie

Cuisine American

Servings 12 servings

Calories 350 kcal

Equipment

• 9x13 inch baking pan
• Mixing Bowls
• Pastry blender or food processor
• Measuring Cups and Spoons

Ingredients

  

Crust Ingredients

• 2.5 cups All-purpose flour
• 1 teaspoon Salt
• 1 cup (2 sticks) Unsalted butter, chilled cubed
• 0.5 cup Ice water

Filling Ingredients

• 4 cups Rhubarb, chopped (about 1 pound)
• 4 cups Raspberries fresh or frozen
• 1.5 cups Granulated sugar
• 0.25 cup Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Ground cinnamon optional

Instructions

 

Instructions

• Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
• Make the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
• Gradually add ice water, mixing until the dough just comes together. Do not overmix.
• Press the dough into the prepared baking pan, forming an even layer.
• Make the filling: In a large bowl, combine rhubarb, raspberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using).
• Pour the filling over the crust.
• Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before cutting into squares.

Notes

For a more rustic look, you can skip crimping the edges of the crust. A streusel topping can be added for extra texture and flavor. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

Keyword easy pie recipe, raspberry rhubarb pie, rustic pie, slab pie, summer dessert

Why You’ll Love This Raspberry-Rhubarb Slab Pie Recipe

This Raspberry-Rhubarb Slab Pie recipe is a game-changer for several reasons. First, it’s incredibly easy to make! Forget the intricate lattice work and the challenges of transferring a delicate pie crust. This slab pie utilizes a simple, straightforward crust that even baking beginners can master. The rectangular shape also allows for easier portioning and serving – perfect for sharing with friends and family. Secondly, the combination of raspberries and rhubarb is a match made in dessert heaven. The tartness of the rhubarb beautifully complements the sweetness of the raspberries, creating a flavor profile that’s both refreshing and satisfying. Thirdly, its rustic charm is undeniable. This pie isn’t about perfection; it’s about celebrating the natural beauty of homemade baking. The slightly imperfect edges and the generous filling showcase the heart and soul of the recipe. Lastly, it’s incredibly versatile. You can serve it warm with a scoop of vanilla ice cream, or enjoy it at room temperature for a delightful snack. It’s also easily adaptable; you can experiment with different toppings like a streusel or a crumble, or even adjust the sweetness to your liking. A Raspberry-Rhubarb Slab Pie is more than just a dessert; it’s an experience.

Why You Should Try This Raspberry-Rhubarb Slab Pie Recipe

Beyond the ease and deliciousness, this Raspberry-Rhubarb Slab Pie offers several compelling reasons to try it. It’s a perfect showcase for seasonal fruits, highlighting the peak flavor of summer raspberries and rhubarb. Using fresh, high-quality ingredients elevates the entire experience, resulting in a far superior taste compared to pies made with inferior ingredients or canned fruit. This recipe is a great way to impress guests without spending hours in the kitchen. The impressive presentation belies the simplicity of the recipe, making it ideal for entertaining or potlucks. The substantial size ensures there are plenty of slices to go around – perfect for larger gatherings. It’s also a recipe you can easily adapt to your own preferences. Love a bit more tartness? Increase the amount of rhubarb. Prefer a sweeter pie? Add a little extra sugar. Feeling adventurous? Experiment with spices like cardamom or ginger. The possibilities are endless! For those seeking a delicious and visually appealing dessert that’s easy to make, this Raspberry-Rhubarb Slab Pie is the perfect choice. It’s a recipe that will become a cherished part of your baking repertoire, guaranteed to impress and delight.

Ingredients and Necessary Utensils for Your Raspberry-Rhubarb Slab Pie

This section details the ingredients and equipment you’ll need to bake this delicious Raspberry-Rhubarb Slab Pie. Careful attention to quality ingredients will significantly impact the final flavor and texture. Investing in a few key utensils will also simplify the baking process and help you achieve the best possible results.

Crust Ingredients:

• 2 1/2 cups all-purpose flour (or gluten-free blend for a gluten-free option): Using high-quality flour ensures a tender and flaky crust.
• 1 teaspoon salt: Enhances the flavor of the crust.
• 1 cup (2 sticks) unsalted butter, chilled and cubed: Cold butter is crucial for a flaky crust. Use unsalted butter to control the salt level.
• 1/2 cup ice water: Ice water helps keep the butter cold and prevents the dough from becoming tough.

Filling Ingredients:

• 4 cups rhubarb, chopped (about 1 pound): Choose rhubarb that’s firm and not overly fibrous.
• 4 cups raspberries (fresh or frozen): Fresh raspberries offer the best flavor, but frozen work well in a pinch. If using frozen, ensure they’re fully thawed before adding them to the filling.
• 1 1/2 cups granulated sugar: Adjust this amount to your liking, depending on the sweetness of your fruit and personal preference.
• 1/4 cup cornstarch: Acts as a thickening agent for the filling.
• 1 tablespoon lemon juice: Brightens the flavors of the filling and prevents browning.
• 1 teaspoon vanilla extract: Adds depth and warmth to the filling.
• 1/4 teaspoon ground cinnamon (optional): Adds a subtle spice note.

Necessary Utensils:

• 9×13 inch baking pan: This is the standard size for a slab pie.
• Large bowl: For mixing the pie crust.
• Pastry blender or fork: To cut the butter into the flour.
• Measuring cups and spoons: Accurate measurements are essential for baking.
• Rolling pin: To roll out the pie crust.
• Parchment paper: Prevents sticking and makes cleanup easier.
• Mixing bowl: For combining the filling ingredients.
• Whisk: To thoroughly combine the filling ingredients.
• Baking sheet: To catch any spills during baking (optional).

Detailed Recipe Steps for Your Raspberry-Rhubarb Slab Pie

Follow these detailed steps to create your perfect Raspberry-Rhubarb Slab Pie. Take your time and enjoy the process; the delicious results are well worth the effort!

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
3. Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
5. On a lightly floured surface, roll out half of the dough into a rectangle large enough to fit your 9×13 inch baking pan.
6. Transfer the dough to the prepared pan, pressing it into the corners and trimming any excess.

Making the Filling:

1. In a large bowl, combine the chopped rhubarb, raspberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using). Gently toss to coat the fruit evenly.
2. Pour the filling into the prepared crust.

Topping and Baking:

1. Roll out the remaining dough and either place it over the filling or cut it into strips to create a lattice top. Alternatively, for a simpler approach, you can skip a top crust entirely.
2. Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover it with foil.
3. Let the pie cool completely on a wire rack before cutting and serving. This allows the filling to set properly.

Tips and Variations for Your Raspberry-Rhubarb Slab Pie

Here are some tips and variations to enhance your Raspberry-Rhubarb Slab Pie experience. Experiment with different flavors and techniques to make it your own!

• For a sweeter pie: Increase the sugar to 1 ¾ cups or even 2 cups. Taste the filling before adding it to the crust to adjust to your preference.
• For a tarter pie: Add more rhubarb or reduce the amount of sugar.
• Add a streusel topping: Combine ½ cup flour, ½ cup brown sugar, ¼ cup oats, ¼ cup chopped nuts, and ¼ cup melted butter. Sprinkle over the filling before baking.
• Use a different type of berry: Blackberries, blueberries, or strawberries can be used in place of some or all of the raspberries.
• Make it vegan: Use a vegan butter substitute and a vegan egg replacement in the crust. Ensure your cornstarch is certified vegan.
• Make it gluten-free: Use a gluten-free all-purpose flour blend.
• Avoid overbaking: Overbaked pies will have a dry crust and possibly a burnt filling. Keep a close eye on it during the last 15 minutes of baking.
• Let it cool completely: This allows the filling to set properly. Slices will hold their shape better and be less messy.

Nutritional Values and Benefits of Your Raspberry-Rhubarb Slab Pie

While a dessert, this Raspberry-Rhubarb Slab Pie offers some nutritional benefits. The exact nutritional information will vary depending on the specific ingredients used, but we can highlight the general contributions of the main components.

Raspberries: Packed with antioxidants, vitamins C and K, and fiber. They contribute to overall health and well-being.

Rhubarb: A good source of fiber and vitamin K. It also contains antioxidants and may aid in digestion.

Note: This is a dessert, so moderation is key. The sugar content contributes significantly to the overall caloric value. Consider adjusting the sugar content to reduce calories if needed.

(Please note: For precise nutritional information, it’s recommended to use a nutritional calculator with the exact ingredients and quantities used in your recipe.)

FAQs

Conclusion: Your Perfect Raspberry-Rhubarb Slab Pie Awaits

This Raspberry-Rhubarb Slab Pie recipe offers a delightful balance of sweet and tart flavors, beautifully presented in a rustic, easy-to-make slab pie. It’s the perfect dessert for any occasion, from casual gatherings to special celebrations. Remember to use high-quality ingredients, follow the steps carefully, and don’t be afraid to experiment with variations. We hope you enjoy making this recipe as much as we enjoyed creating it. Share your photos and experiences with us in the comments below! Let us know how your Raspberry-Rhubarb Slab Pie turned out. And don’t forget to share this recipe with your friends and family – it’s a guaranteed crowd-pleaser! For more delicious recipes, check out our Smoky Bourbon BBQ Bacon-Wrapped Meatloaf Cupcakes or our Whipped Feta Garlic Butter Bacon Smash Burgers. They are as amazing as this pie!

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