As summer dances into full swing, there’s a beautiful chaos in the air—a blend of laughter, conversations, and the sweet scent of ripe fruit. Picture this: a sun-drenched afternoon, surrounded by friends and family, and the first slice of my irresistible Strawberry-Rhubarb Slab Pie just pulled from the oven. The golden crust cracks open to reveal vibrant berries, their tartness perfectly balanced with sweetness, inviting everyone to indulge.
I discovered this delightful recipe during a bustling family potluck, where I found myself needing a dessert that would steal the spotlight. This slab pie not only turned heads but also disappeared faster than I could serve it! It’s a simple yet striking dish that’s as easy to prepare as it is to fall in love with, transforming fresh ingredients into a nostalgic summer treat. Whether enjoyed warm or cold, with a scoop of ice cream on top, this pie promises to bring joy to any gathering. Let’s dive into making this fabulous centerpiece for your next celebration!
Why is Strawberry-Rhubarb Slab Pie a Must-Try?
Sweet and Tart Harmony: This pie perfectly balances the sweet juiciness of strawberries with the tartness of rhubarb, resulting in a flavor explosion that captures the essence of summer.
Crowd-Pleasing Delight: Its generous slab size makes it ideal for parties, gatherings, or family meals, ensuring there’s plenty for everyone to enjoy.
Simple to Make: With straightforward steps, even novice bakers can create this stunning dessert without stress or fuss.
Versatile Enjoyment: Serve it warm with ice cream or chilled with whipped cream—either way, it’s a delicious treat!
Fresh, Seasonal Ingredients: Emphasizing ripe, seasonal produce makes each bite refreshing and vibrant, embodying the spirit of summer dessert traditions.
Ready to dive into creating this culinary masterpiece? Explore tips for perfecting your crust and filling in my baking basics.
Strawberry-Rhubarb Slab Pie Ingredients
For the Crust
- All-Purpose Flour – Essential for structure; substitute with a gluten-free flour blend if needed.
- Salt – Enhances the crust’s flavor; it’s vital for balancing the sweetness of the filling.
- Butter – Creates a flaky texture; use unsalted for better control over salt levels.
- Ice-Cold Water – Binds the dough; helps keep the butter solid for optimal flakiness.
For the Filling
- Fresh Rhubarb – Adds tartness; must be fresh and cut into 3/4-inch pieces for best results.
- Fresh Strawberries – Provides sweetness and juiciness; hulled and sliced, you’ll need approximately 6 cups.
- Granulated Sugar – Sweetens the filling; adjust the amount based on your taste preferences.
- Brown Sugar – Adds depth of flavor; it also helps retain moisture in the pie.
- Ground Cinnamon – Enhances the overall flavor; it’s optional if you prefer a more straightforward fruit taste.
- Butter (Cold) – For richness in the filling; cut into small bits before mixing in.
- Fresh Lemon Juice – Brightens and balances flavors; make sure it’s fresh for the best impact.
- Quick-Cooking Tapioca – Thickens the filling; you can substitute cornstarch but adjust measurements accordingly.
For the Topping
- Egg Yolk + Heavy Cream – Creates a beautiful golden crust; essential for a polished look.
- Coarse Sugar (Optional) – For a sparkling finish on top; can be omitted if preferred.
This Strawberry-Rhubarb Slab Pie will surely impress and delight your guests!
How to Make Strawberry-Rhubarb Slab Pie
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Prepare the Crust:
In a food processor, pulse together flour and salt until well combined. Add cubes of cold butter and blend until the mixture resembles coarse sand. Gradually drizzle in ice-cold water until the dough is crumbly but holds together. Divide the mixture into disks, wrap each in plastic, and chill for at least 1 hour. -
Make the Filling:
Preheat your oven to 400°F. In a large bowl, toss together fresh rhubarb, hulled and sliced strawberries, granulated sugar, brown sugar, ground cinnamon, and quick-cooking tapioca. Ensure everything is well coated and then set aside to marinate. -
Assemble the Pie:
Roll out one pastry disk to fit a 10×14 inch baking sheet. Spread half of the fruit mixture across the crust, dot with small bits of cold butter, then layer with the remaining fruit mixture and drizzle fresh lemon juice over the top. Roll out the second disk, cover the pie, crimp the edges, and cut small vents for steam. -
Bake:
Brush the top crust with the egg wash of egg yolk and heavy cream, then sprinkle with coarse sugar if desired. Reduce the oven temperature to 375°F and bake for 55-65 minutes, or until the crust is golden and the juices are bubbling. Allow the pie to cool on a wire rack for at least 2 hours before slicing.
Optional: Serve warm with a scoop of vanilla ice cream for a delightful treat.
Exact quantities are listed in the recipe card below.
What to Serve with Strawberry-Rhubarb Slab Pie?
As you prepare to savor this delightful dessert, consider these fantastic pairings that emphasize its vibrant flavors and make your meal even more memorable.
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Vanilla Ice Cream:
The creamy sweetness beautifully contrasts the tartness of the pie, creating a classic dessert experience. Each bite becomes a luscious treat that melts in your mouth. -
Whipped Cream:
Light and fluffy, it adds a rich texture without overpowering the pie. A dollop on top makes for an elegant finishing touch. -
Fresh Mint Leaves:
Their aromatic freshness complements the fruity filling while adding a pop of color. A sprinkle of mint elevates the presentation! -
Lemonade or Iced Tea:
The refreshing acidity of lemonade contrasts perfectly with the sweetness of the pie, quenching thirst and balancing flavors. A glass of iced tea provides a soothing beverage with subtle notes. -
Fresh Berries:
Serve additional strawberries or raspberries on the side for a burst of flavor. They enhance the pie’s taste profile, keeping the fruit vibes alive! -
Cheese Plate:
A selection of mild cheeses like brie or goat cheese pairs surprisingly well, adding richness and a savory element to your dessert spread. -
Shortbread Cookies:
Their crumbly texture and buttery flavor make for a delightful nibble between bites of the pie, an indulgent yet straightforward sweet treat. -
Sparkling Wine:
A glass of bubbly adds a celebratory touch, complementing the dessert’s sweetness while enhancing the overall dining experience. -
Nutty Granola:
Sprinkled over a warm slice, it adds a delightful crunch and contrasting texture, turning your dessert into a more satisfying treat.
Each of these pairings enriches the experience of enjoying your Strawberry-Rhubarb Slab Pie, bringing harmony and fulfilling the senses!
Expert Tips for Strawberry-Rhubarb Slab Pie
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Fresh Ingredients Matter: Always use fresh strawberries and rhubarb for the best flavor. Frozen fruit may release excess moisture, making the pie soggy.
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Chill the Dough: Make sure to chill the crust dough thoroughly. A cold crust ensures a flaky texture by keeping the butter solid until baking.
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Perfectly Measure Sugar: Adjust the sugar levels based on your taste. Remember, the natural sweetness of strawberries can change depending on the season.
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Avoid Overmixing: When making the crust, mix just until ingredients are combined. Overmixing can lead to a tough texture rather than a tender one.
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Cool Before Cutting: Be patient! Allow the Strawberry-Rhubarb Slab Pie to cool completely before slicing. This step is key to achieving a tidy cut and maintaining the filling’s integrity.
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Experiment with Spices: If you’d like to add a unique flavor twist, don’t hesitate to experiment with spices like nutmeg or allspice alongside cinnamon.
Strawberry-Rhubarb Slab Pie Variations
Feel free to put your own spin on this beloved pie and make it your own at your next summer gathering!
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Berry Medley: Replace strawberries with a mix of raspberries and blueberries for a colorful twist. The result is a delightful berry burst with every bite!
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Grain-Free Delight: Use almond flour or a gluten-free blend for a crust that caters to gluten sensitivities. This swap still delivers a satisfying texture and flavor.
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Nutty Crust: Add crushed almonds or walnuts to the crust for a crunchy texture that complements the fruit filling. It’s a delightful surprise in every slice!
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Zesty Citrus: Incorporate orange or lime zest into the filling for an added citrus kick. This brightens the flavors and makes every slice refreshing.
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Spiced Rum: For an adult twist, add a splash of spiced rum to the filling. It adds warmth and a deeper flavor profile, perfect for evening gatherings.
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Maple Sweetness: Swap out some granulated sugar for pure maple syrup in the filling. This will lend a warm, earthy sweetness that beautifully complements the fruits.
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Vegan Version: Substitute butter with coconut oil and use flaxseed meal mixed with water instead of the egg wash for a plant-based variation that’s just as delicious!
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Dessert Pizza: Turn your slab pie into a dessert pizza! Roll out the dough thinner, fill it with fruit, and bake it on a pizza stone for a fun and easy twist.
Each variation offers a unique take on the classic, ensuring that your Strawberry-Rhubarb Slab Pie continues to dazzle and delight!
Make Ahead Options
These Strawberry-Rhubarb Slab Pies are a fantastic option for busy home cooks! You can prepare the pie crust up to 24 hours in advance; simply make the dough, divide it into disks, wrap them tightly, and refrigerate. The filling can also be assembled and stored in the fridge for up to 3 days, ensuring the flavors meld beautifully without compromising quality. When you’re ready to bake, roll out the chilled crust, fill with your prepared fruit mixture, and follow the baking instructions. This way, you’ll enjoy a delightful dessert with minimal effort, perfect for spontaneous gatherings or planned meals!
Storage Tips for Strawberry-Rhubarb Slab Pie
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Room Temperature: Allow the pie to cool completely at room temperature before storage. It can be kept on the counter for up to 1 day, covered loosely with foil or parchment paper.
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Fridge: Store any leftover pie in the refrigerator for up to 3 days. Cover tightly with plastic wrap or place it in an airtight container to keep it fresh.
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Freezer: For longer storage, freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil. The Strawberry-Rhubarb Slab Pie can be frozen for up to 3 months.
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Reheating: To enjoy leftovers, preheat your oven to 350°F and bake the pie (or individual slices) for about 10-15 minutes until warmed through. Alternatively, microwave for about 30-45 seconds, but note that this may not maintain the crust’s crispness.
Strawberry-Rhubarb Slab Pie Recipe FAQs
How do I select fresh rhubarb and strawberries?
When choosing rhubarb, look for firm, straight stalks with vibrant color and no dark spots or wilting. Fresh rhubarb should snap easily when bent. For strawberries, select berries that are bright red, plump, and without any signs of mold; those with a green cap are usually freshest.
What’s the best way to store Strawberry-Rhubarb Slab Pie?
After baking, allow the pie to cool completely at room temperature. For short-term storage, keep it on the counter loosely covered for up to 1 day. For longer storage, wrap it tightly with plastic wrap, then in foil, and store in the refrigerator for up to 3 days or freeze individual slices for up to 3 months.
Can I freeze Strawberry-Rhubarb Slab Pie, and if so, how?
Absolutely! To freeze, first cool the pie completely. Then, slice it and wrap each individual slice tightly in plastic wrap and then in aluminum foil. This double-wrapping helps prevent freezer burn. You can freeze slices for up to 3 months. To enjoy, thaw in the fridge overnight and reheat in a preheated oven at 350°F for about 10-15 minutes.
What should I do if my filling is too runny?
If your pie filling seems too runny after baking, ensuring you evenly distributed the tapioca is key. If you anticipate a runny filling, consider increasing the amount of tapioca slightly. Additionally, once the pie is baked, allow it to cool completely; this cooling gives the filling time to thicken as it sets. Patience really pays off here!
Is Strawberry-Rhubarb Slab Pie suitable for pets?
In moderation, rhubarb is toxic to dogs and cats, so it’s best to keep this pie away from your furry friends. However, strawberries are safe for pets in small amounts. If you want to share a treat with your pet, consider offering them a few slices of fresh strawberries instead!
Can I use frozen strawberries and rhubarb for this recipe?
While it’s best to use fresh ingredients for optimal flavor and texture, you can use frozen strawberries and rhubarb. Just remember to thaw and drain any excess moisture before adding them to the filling to prevent a soggy pie. If you decide to go this route, I’ll occasionally use a bit more thickener, like tapioca, to compensate for the extra liquid!
Strawberry-Rhubarb Slab Pie: Your Perfect Summer Treat
Ingredients
Equipment
Method
- In a food processor, pulse together flour and salt until well combined. Add cubes of cold butter and blend until the mixture resembles coarse sand.
- Gradually drizzle in ice-cold water until the dough is crumbly but holds together. Divide the mixture into disks, wrap each in plastic, and chill for at least 1 hour.
- Preheat your oven to 400°F. In a large bowl, toss together fresh rhubarb, hulled and sliced strawberries, granulated sugar, brown sugar, ground cinnamon, and quick-cooking tapioca.
- Roll out one pastry disk to fit a 10x14 inch baking sheet. Spread half of the fruit mixture across the crust, dot with small bits of cold butter, then layer with the remaining fruit mixture and drizzle fresh lemon juice over the top.
- Roll out the second disk, cover the pie, crimp the edges, and cut small vents for steam.
- Brush the top crust with the egg wash and sprinkle with coarse sugar if desired. Reduce the oven temperature to 375°F and bake for 55-65 minutes.
- Allow the pie to cool on a wire rack for at least 2 hours before slicing.