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5-Step Best Raspberry-Rhubarb Slab Pie Recipe (Flaky & Fruity)

Best Raspberry Rhubarb Slab Pie Recipe is a flaky, fruity dessert that combines…If you’ve been craving a flaky, fruity dessert, this best raspberry-rhubarb slab pie recipe is a must-try for your kitchen. Combining the tartness of fresh rhubarb with the sweet pop of raspberries inside a golden, buttery crust, this slab pie is perfect for feeding a crowd during summer gatherings, potlucks, or cozy family weekends.

For a similar easy dessert that pairs beautifully with coffee or tea, you might also enjoy trying this Juicy Pineapple Heaven Cake, a moist and light tropical treat to serve alongside your slab pie.

“This best raspberry rhubarb slab pie recipe is perfect for summer gatherings.”

Ingredients

For the Crust:

2 ½ cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup (2 sticks) unsalted butter, cold and cubed
6–8 tbsp ice water

For the Filling:

3 cups rhubarb, chopped
2 cups fresh raspberries
1 cup granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

For Assembly:

1 egg (for egg wash)
1 tbsp coarse sugar (optional, for topping)

Directions

Make the Dough:

In a large bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Divide in half, shape into disks, wrap, and chill for 1 hour.

Prepare the Filling:

In another bowl, gently mix rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Avoid breaking the raspberries for a better texture.

Assemble the Pie:

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan. On a floured surface, roll out one dough disk into a rectangle slightly larger than the pan. Place in the pan, letting the excess hang over the edges.

Pour in the fruit filling, spreading evenly. Roll out the second disk and place over the filling, or cut into strips to create a lattice. Trim the edges and crimp to seal.

Add Finishing Touches:

Beat the egg and brush over the top crust for a glossy finish. Sprinkle with coarse sugar if desired.

Bake and Cool:

Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool completely before slicing for clean, beautiful squares.

If you love fruity desserts, try this Juicy Pineapple Heaven Cake that’s light and perfect with tea.

Tips & Variations

Use Frozen Fruit: If fresh rhubarb is unavailable, frozen rhubarb can be used without thawing to prevent excess moisture.

Add Spices: A pinch of cinnamon or cardamom can add warmth to the filling.

Crumble Topping Option: Instead of a lattice, top with a simple crumble of flour, sugar, and butter for a rustic finish.

Serve with Ice Cream: A scoop of vanilla ice cream or whipped cream makes this slab pie even more delightful.

If you’re looking for another fruit-forward dessert, check out these Homemade Fruit Cake ideas that are perfect for holidays and family gatherings.

“This best raspberry rhubarb slab pie recipe is perfect for summer gatherings.”

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

Perfect for a Crowd: This slab pie serves up to 12, making it ideal for parties.
Flaky Crust: The butter-based crust is crisp, flaky, and holds up beautifully.
Balanced Flavors: The tartness of rhubarb pairs with the sweet raspberries for a bright, fruity flavor.
Easy to Make: Simple steps and accessible ingredients make it perfect for bakers of all levels.

For more pie inspiration, explore this AllRecipes collection of easy fruit pies you can make at home.

Storage

Room Temperature: Store for up to 1 day covered with a clean towel.

Refrigerator: Keeps well in an airtight container for up to 4 days.

Freezer: Wrap slices individually and freeze for up to 2 months. Reheat in the oven to refresh the crust before serving.

Time & Yield

Prep Time: 25 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Calories: 310 kcal per serving

Tools Used

Mixing bowls
Pastry cutter
Rolling pin
9×13-inch baking pan
Pastry brush
Knife for cutting lattice

For more pie ideas, check this A llRecipes collection of fruit pies for inspiration.

Final Thoughts

This best raspberry-rhubarb slab pie recipe is a perfect addition to your baking repertoire, offering a crisp, buttery crust filled with a vibrant mix of raspberries and rhubarb. It’s a crowd-pleaser for any occasion, from picnics to cozy weekends, and will surely become a family favorite.

For more high-traffic dessert recipes and budget-friendly meal ideas, continue exploring brandirecipes.com to elevate your home baking with easy, delicious recipes designed for everyday enjoyment.

Best Raspberry-Rhubarb Slab Pie Recipe

Summary: This best raspberry-rhubarb slab pie recipe features a flaky, buttery crust filled with tart rhubarb and sweet raspberries for a fruity, crowd-pleasing dessert. Perfect for family gatherings, summer picnics, or an easy weekend baking project.

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Ingredients Equipment Method Notes

Ingredients

Ingredients:
For the Crust:
2 ½ cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup 2 sticks unsalted butter, cold and cubed
6 –8 tbsp ice water
For the Filling:
3 cups rhubarb chopped
2 cups fresh raspberries
1 cup granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
For Assembly:
1 egg for egg wash
1 tbsp coarse sugar optional

Equipment

Equipment:
Mixing bowls
Pastry cutter
Rolling Pin
9×13-inch baking pan
Pastry brush
Knife
- Measuring cups and spoons

Method

Instructions:
1️⃣ In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or fingers until coarse crumbs form.
2️⃣ Add ice water gradually, one tablespoon at a time, until the dough comes together. Divide into two disks, wrap in plastic wrap, and chill for 1 hour.
3️⃣ Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan.
4️⃣ In a separate bowl, gently mix rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla extract.
5️⃣ On a floured surface, roll out one dough disk into a rectangle slightly larger than your pan. Fit into the pan, letting the edges hang over.
6️⃣ Pour the fruit mixture evenly into the pan.
7️⃣ Roll out the second disk and either cover fully or cut into strips to create a lattice. Trim excess dough and crimp the edges.
8️⃣ Beat the egg and brush over the top crust. Sprinkle with coarse sugar if desired.
9️⃣ Bake for 45–50 minutes or until the crust is golden and the filling is bubbling. Let it cool completely before slicing into squares.

Notes

Notes:
For a warmer flavor, add a pinch of cinnamon or cardamom to the filling.

Use frozen rhubarb if fresh is unavailable (no need to thaw).

Serve with vanilla ice cream or whipped cream for a delicious finish.

Let the pie cool completely before slicing to help it set cleanly.