This Strawberry Rhubarb Slab Pie recipe was directly inspired by an early Spring trip to France. Despite lingering ice and winter storms, there are signs of warm weather all over.
Like in the cherry trees with their first blossoms pushing through; the local girls wearing skirts as if 40°F were a heat wave; or the presence of the very first of Spring produce like peas, asparagus, and rhubarb on every menu. But what I have see a lot of are rhubarb pastries — like this Strawberry Rhubarb Slab Pie recipe.
Why You’ll Love This Recipe
Strawberry and rhubarb come together in this delightful slab pie to create a perfect balance of tart and sweet. This family-sized dessert is not only a visual feast with its golden crust and vibrant filling but also a taste sensation, making it the ideal centerpiece for summer picnics and backyard gatherings.
So, while I’m wishing for the weather to get better, what I’m really wishing for most of all is enough time before I leave to enjoy the rhubarb. Of course, I can also take comfort in knowing that, if all else fails, I have a backup plan. If all else fails, I can wait until I get back home and whip up slab upon slab of this Strawberry Rhubarb Slab Pie recipe. Because, let’s be honest, it’s basically like a grownup Pop Tart, which, if you ask me, is always a good thing.
Recipe Ingredients
This slab pie calls for a combination of fresh, small strawberries and crisp rhubarb, enhanced with granulated and light brown sugars for sweetness and depth. The flavor is further enriched with cornstarch for thickening, fresh orange juice and zest for a citrusy lift, and a hint of ground cardamom. The crust is made from 2 pounds of pie dough, egg yolk for brushing, and Turbinado sugar for a crunchy finish.
How to Make This Recipe
Start by macerating the strawberries and rhubarb with the sugars, cornstarch, and flavorings to draw out their juices. Roll out two disks of dough to cover the bottom of a rimmed baking sheet, add the fruit mixture, then top with another layer of rolled dough.
Seal, trim, and crimp the edges, brush with an egg yolk mixture, and sprinkle with sugar. Cut slits for venting, then bake until the crust is golden brown and the filling bubbles. Allow to cool to let the filling set before serving.
What to Serve This Recipe With
The rich flavors of this strawberry rhubarb slab pie pair beautifully with a dollop of fresh heavy cream or a scoop of homemade ice cream, enhancing its warm, comforting qualities.
It’s also perfect on its own, served at room temperature or slightly warmed, making each bite a delightful blend of crusty, creamy, and tangy. Whether as a Sunday dinner dessert or a treat at a summer party, this pie promises to please a crowd.
More Pie Recipes To Try
Looking for even more pie recipes to try? Here are a few more traditional pies:
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Strawberry Rhubarb Slab Pie Recipe
Equipment
Ingredients
For The Fruit:
- 1 3/4 pounds small strawberries hulled and quartered (about 5 cups)
- 1 3/4 pounds rhubarb cut into 3/4-inch pieces (about 5 cups)
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons freshly-squeezed orange juice
- 1 1/2 teaspoons grated orange zest
- Pinch kosher salt
- Pinch ground cardamom
For The Slab Pie:
- 2 pounds pie dough divided into 4 and shaped into disks
- 1 large egg yolk beaten with 2 teaspoons water
- 1/3 cup Turbinado or sanding sugar
For Serving:
- Heavy Cream or Ice Cream for serving (optional)
Instructions
- Macerate The Fruit: Combine strawberries, rhubarb, granulated and brown sugars, cornstarch, orange zest, orange juice, spices, and salt in a large bowl and toss to coat. Set aside until ready to use.
- Shape The Slab Pie: Lightly flour a work surface and rolling pin. Stack two of the disks on top of each other and roll to a 13-by-17-inch rectangle. Transfer dough to a 10-by-14-inch rimmed baking sheet and press gently to fit into pan. and fill with fruit mixture. Roll two remaining disks to an 11-by-15-inch rectangle then place atop pie, pressing along edges to seal.
- Trim edges of dough, leaving 1 1/2-inch overhang all around. Fold overhang under, tucking it into pan. Crimp edges. Brush crust all over with egg-yolk mixture and sprinkle with turbinado or sanding sugar. With a paring knife, cut slits on top to vent.
- Bake The Slab Pie: Place pie in freezer to set up briefly, at least 15 minutes; meanwhile, heat the oven to 375°F and arrange a rack in the middle. When oven is heated, place pie in oven. Bake until crust is deep golden brown and juices are bubbling in center, 55 to 65 minutes. Let cool on a wire rack until juices cool and set up, at least 1 hour. Serve warm or at room temperature with cream and ice cream.
