Strawberry Rhubarb Slab Pie

Published: June 6, 2026

Strawberry Rhubarb Slab Pie is a big-batch fruit pie with a flaky crust and a sweet-tart filling that is perfect for feeding a crowd. The strawberries bring juicy sweetness while the rhubarb adds a bright tang, and the slab style makes it easier to slice and serve than a traditional round pie. It is an ideal dessert for picnics, potlucks, and summer gatherings.

Ingredients & Substitutions

Pie crust: Gives the slab pie its buttery, flaky base and top. Store-bought crust works well if you want a shortcut.
Rhubarb: Adds tartness and structure to the filling. Fresh rhubarb is best, but frozen rhubarb can be used if thawed and drained.
Strawberries: Add sweetness and juicy berry flavor. Fresh strawberries are ideal, but frozen can work too.
Sugar: Balances the tart fruit and helps the filling set.
Cornstarch: Thickens the filling so it slices neatly.
Lemon juice: Brightens the fruit flavor and keeps the filling lively.
Butter: Adds richness to the filling and helps the top crust bake beautifully.
Egg wash: Gives the crust a golden, glossy finish.
Pecans: Optional, but they add crunch and a nutty note if you want extra texture.

Tips for Success

Drain frozen fruit well so the filling does not become watery.
Cut the fruit evenly for a more even bake.
Use enough thickener so the filling sets properly after cooling.
Vent the top crust so steam can escape while baking.
Cool completely before slicing for the cleanest pieces.
Bake until bubbling to make sure the filling is fully cooked.

How to Make Strawberry Rhubarb Slab Pie

This pie is built in layers: crust, fruit filling, and a top crust.

Preheat the oven to 375°F (190°C). Line a sheet pan or slab pie pan with parchment or lightly grease it.
Roll out the bottom crust and fit it into the pan.
Make the filling by combining the rhubarb, strawberries, sugar, cornstarch, lemon juice, and butter.
Spread the filling evenly over the bottom crust.
Add the top crust and seal the edges.
Cut a few vents in the top crust so steam can escape.
Brush with egg wash if desired for a golden finish.
Bake until the crust is golden and the filling is bubbling.
Cool completely before slicing into squares.

How to Use Strawberry Rhubarb Slab Pie

This pie is easy to serve in a lot of settings.

Slice into squares for potlucks or parties.
Serve warm with vanilla ice cream.
Pack for picnics or outdoor events.
Serve on a dessert table with coffee or lemonade.
Enjoy leftovers chilled or at room temperature.

How to Store Strawberry Rhubarb Slab Pie

Store leftovers covered in the refrigerator for up to 4 days. The crust may soften slightly, but the flavor will stay excellent.

For longer storage, wrap slices tightly and freeze them for up to 2 months. Thaw in the refrigerator before serving or rewarm gently in the oven.

FAQs

What does strawberry rhubarb slab pie taste like?

It tastes sweet, tart, and buttery with a flaky crust and juicy fruit filling. The strawberries soften the rhubarb’s sharpness and make the pie feel bright and summery.

Can I use frozen fruit?

Yes, frozen strawberries and rhubarb can both be used. Thaw and drain them first to reduce excess liquid.

Can I make this ahead?

Yes, slab pie is a great make-ahead dessert. It slices best after cooling completely.

Do I need a slab pie pan?

No, a sheet pan or rimmed baking pan can work if you line it well and keep the crust secure.

Can I add nuts?

Yes, pecans are a nice optional addition for crunch. They pair well with the fruit filling and crust.

How do I keep the filling from being runny?

Use enough cornstarch and let the pie cool fully before slicing so the filling can set.