Description

This Raspberry Rhubarb Slab Pie is a sweet-tart summer dessert made with a buttery crust, juicy raspberries, and tangy rhubarb. It’s the perfect make-ahead treat for picnics, potlucks, or family dinners—easy to slice, share, and fall in love with.

Ingredients

Scale

2 pie crusts (store-bought or homemade)
2 ½ cups rhubarb (chopped)
2 cups fresh raspberries
1 ¼ cups granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 egg (beaten (for egg wash))
Optional: coarse sugar for sprinkling

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Instructions

Preheat oven to 400°F (200°C). Line or lightly grease a 10×15″ sheet pan.
Roll out one pie crust and fit it into the bottom of the pan, leaving slight overhang on edges.
In a large bowl, gently mix rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla.
Spread the fruit mixture evenly over the crust.
Roll out the second crust and cut into strips to form a lattice top (or lay it flat with steam vents).
Seal edges, brush top with egg wash, and sprinkle with coarse sugar if using.
Bake for 35–40 minutes, or until the crust is golden and the filling is bubbling.
Let cool completely before slicing.

Notes

You can substitute raspberries with strawberries, blackberries, or a berry mix.

If using frozen fruit, thaw and drain well before mixing.

The pie cuts best once fully cooled and filling is set.

Store at room temperature for 2 days, or refrigerate for up to 5 days.

Wrap slices tightly to freeze for up to 3 months.