There’s something magical about the combination of strawberries and rhubarb, isn’t there? The tartness of rhubarb perfectly balances the sweetness of strawberries, creating a symphony of flavors that dances on your palate. This Strawberry Rhubarb Slab Pie is not just a dessert; it’s a crowd-pleaser that brings everyone together. Whether you’re hosting a backyard barbecue or simply looking for a quick solution for a busy day, this pie is your go-to. With its easy preparation and delightful taste, it’s bound to impress your loved ones and leave them asking for seconds!
Why You’ll Love This Strawberry Rhubarb Slab Pie
This Strawberry Rhubarb Slab Pie is a game-changer for any home cook. It’s incredibly easy to whip up, making it perfect for those busy weeknights or last-minute gatherings. The vibrant flavors of fresh strawberries and tart rhubarb create a taste sensation that’s hard to resist. Plus, it’s baked in a large sheet, so you can serve a crowd without the fuss of individual pies. Everyone will love it!
Ingredients for Strawberry Rhubarb Slab Pie
Gathering the right ingredients is the first step to creating this delightful Strawberry Rhubarb Slab Pie. Here’s what you’ll need:
All-purpose flour: The backbone of your crust, providing structure and flakiness.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Granulated sugar: Sweetens the crust and filling, making everything taste divine.
Unsalted butter: Chilled and cubed, it creates a rich, flaky crust.
Ice water: Helps bind the dough without melting the butter, keeping it flaky.
Fresh rhubarb: The star of the show, its tartness pairs beautifully with strawberries.
Fresh strawberries: Sweet and juicy, they add a burst of flavor to the filling.
Cornstarch: Thickens the filling, ensuring it’s not runny when baked.
Vanilla extract: A splash adds depth and warmth to the fruit mixture.
Lemon juice: Brightens the flavors and enhances the fruit’s natural sweetness.
Ground cinnamon: A hint of spice that complements the fruit beautifully.
Egg (for egg wash): Gives the crust a golden, glossy finish.
Coarse sugar (for topping): Adds a delightful crunch and sweetness to the crust.
For those looking to experiment, consider adding a tablespoon of almond extract to the fruit mixture for a richer flavor. You can find all the exact quantities for these ingredients at the bottom of the article, ready for printing!
How to Make Strawberry Rhubarb Slab Pie
Creating this Strawberry Rhubarb Slab Pie is a delightful journey that fills your kitchen with mouthwatering aromas. Follow these simple steps, and you’ll have a stunning dessert that’s sure to impress!
Step 1: Preheat the Oven
First things first, preheat your oven to 375°F (190°C). This ensures it’s hot and ready to bake your pie to perfection.
Step 2: Prepare the Pie Crust
In a large bowl, combine the all-purpose flour, salt, and granulated sugar. Then, add the chilled butter. Mix it all together until the mixture resembles coarse crumbs. This is the foundation of your flaky crust!
Step 3: Form the Dough
Next, gradually add ice water, one tablespoon at a time. Mix until the dough comes together. Don’t rush this part! Once it’s ready, divide the dough in half, shape each half into discs, wrap them in plastic wrap, and refrigerate for at least 1 hour. This chilling time is crucial for a flaky crust.
Step 4: Prepare the Fruit Filling
While the dough chills, let’s focus on the filling. In another bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, vanilla extract, lemon juice, and ground cinnamon. Toss everything until the fruit is well coated. Set this aside to let those flavors mingle.
Step 5: Roll Out the Dough
Once your dough is chilled, roll out one disc on a floured surface. Aim for a size that fits a 13×18-inch baking sheet. Carefully place the rolled dough onto the baking sheet and trim any excess. This will be the base for your delicious filling.
Step 6: Assemble the Pie
Now, pour the fruit mixture into the crust, spreading it evenly. Roll out the second disc of dough and place it over the fruit filling. Trim and crimp the edges to seal everything in. Don’t forget to cut slits in the top crust to allow steam to escape. This step is key to avoiding a soggy pie!
Step 7: Bake the Pie
Brush the top crust with the beaten egg and sprinkle with coarse sugar for that extra crunch. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly. Your kitchen will smell heavenly!
Step 8: Cool and Serve
Finally, allow the pie to cool for at least 30 minutes before slicing and serving. This cooling time helps the filling set, making it easier to cut those perfect slices. Enjoy your delicious Strawberry Rhubarb Slab Pie!
Tips for Success
Use chilled ingredients for the crust to ensure flakiness.
Don’t skip the chilling time for the dough; it’s essential!
Adjust sugar based on the tartness of your rhubarb.
For a golden crust, brush with egg wash before baking.
Let the pie cool completely for cleaner slices.
Equipment Needed
Baking sheet: A 13×18-inch sheet works best, but a larger one can do.
Mixing bowls: Use a large bowl for the dough and a medium one for the filling.
Rolling pin: Essential for rolling out the dough; a wine bottle can substitute in a pinch.
Pastry cutter: Handy for mixing butter into flour; a fork can work too.
Plastic wrap: To keep the dough chilled; a clean kitchen towel can also suffice.
Variations
Berry Medley: Mix in blueberries or raspberries for a colorful twist on the classic flavor.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a delicious alternative.
Vegan Version: Use coconut oil instead of butter and a flax egg for the egg wash.
Spiced Up: Add a pinch of nutmeg or ginger to the fruit filling for an extra layer of warmth.
Nutty Crust: Incorporate ground almonds or walnuts into the crust for added texture and flavor.
Serving Suggestions
Vanilla Ice Cream: A scoop on top of warm pie creates a delightful contrast.
Fresh Whipped Cream: Light and airy, it complements the pie’s richness.
Mint Leaves: Garnish with fresh mint for a pop of color and freshness.
Sweet Tea: A refreshing drink that pairs perfectly with dessert.
Presentation: Serve slices on colorful plates for a vibrant display.
FAQs about Strawberry Rhubarb Slab Pie
Can I use frozen rhubarb and strawberries for this pie?
Absolutely! Frozen fruit works well, but be sure to thaw and drain any excess liquid before mixing it into the filling. This helps prevent a soggy Strawberry Rhubarb Slab Pie.
How do I store leftover pie?
Store any leftover pie in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Just reheat individual slices in the microwave for a quick treat!
Can I make the pie crust ahead of time?
Yes! You can prepare the pie crust in advance. Just wrap the discs tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to a month. Thaw in the fridge before using.
What can I serve with Strawberry Rhubarb Slab Pie?
This pie pairs wonderfully with vanilla ice cream or fresh whipped cream. A scoop of either adds a creamy contrast to the tartness of the filling.
Is this pie suitable for a crowd?
Definitely! The Strawberry Rhubarb Slab Pie is designed to serve a crowd, making it perfect for gatherings, potlucks, or family dinners. Everyone will love it!
Final Thoughts
Making a Strawberry Rhubarb Slab Pie is more than just baking; it’s about creating memories. The joy of pulling a golden, bubbling pie from the oven fills the kitchen with warmth and anticipation. Each slice reveals a beautiful blend of flavors that brings smiles to faces. Whether you’re sharing it at a family gathering or enjoying a quiet evening at home, this pie is a reminder of the simple pleasures in life. So roll up your sleeves, embrace the process, and let this delightful dessert become a cherished part of your culinary adventures. You won’t regret it!
A delicious and easy-to-make Strawberry Rhubarb Slab Pie that combines the tartness of rhubarb with the sweetness of strawberries, perfect for gatherings.
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
3/4 cup unsalted butter, chilled and cut into small cubes
6 to 8 tablespoons ice water
4 cups fresh rhubarb, chopped
2 cups fresh strawberries, hulled and sliced
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the flour, salt, and sugar. Add the chilled butter and mix until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
In another bowl, combine the rhubarb, strawberries, sugar, cornstarch, vanilla extract, lemon juice, and cinnamon. Toss until the fruit is well coated. Set aside.
Roll out one disc of dough on a floured surface to fit a 13×18-inch baking sheet. Place the rolled dough onto the baking sheet and trim any excess.
Pour the fruit mixture into the crust, spreading it evenly.
Roll out the second disc of dough and place it over the fruit filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with coarse sugar.
Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Allow to cool for at least 30 minutes before slicing and serving.
Notes
For a richer flavor, add a tablespoon of almond extract to the fruit mixture.
Serve warm with a scoop of vanilla ice cream for a delicious dessert.
