Strawberry-rhubarb slab pie is a summertime crowdpleaser, especially with a hefty scoop of vanilla ice cream on top! Sweet strawberries combine amazingly with the tart flavor of rhubarb, and your favourite pie crust takes this incredible dessert to a whole new level of goodness.
Strawberry rhubarb is a classic summertime combo that just makes sense, especially since strawberries and rhubarb share the same peak season. Snag fresh stalks of rhubarb at your local farmer’s market (or plant your own if you’re in the right growing region) to enjoy this crisp and tart produce item all summer long!
A slab pie is nothing more than a large pie baked in a rectangular baking dish that is more shallow than a standard pie pan. If you have a baking sheet with a one-inch lip (I used a jelly roll pan), you’re good to go! Since slab pies serve more people than a regular pie dish, slab pie recipes are perfect for feeding a crowd. Think summer barbecues, family gatherings, holiday weekends… If you’ve never made one, a slab pie is definitely in order.
Strawberry Rhubarb Slab Pie
1 double crust pie crust
For the Filling:
3 cups sliced fresh rhubarb
5 cups strawberries, sliced
1 3/4 cups sugar
1/3 cup cornstarch (heaping)
For the Streusel Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup cold butter
Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Crimp the edges and refrigerate until ready to fill.
For the filling, combine the rhubarb, strawberries, sugar, and cornstarch in a large bowl. Toss until combined.
For the streusel topping, pulse the flower, brown sugar, and butter together in a food processor until it has the consistency of coarse crumbs.
To assemble the pie, spread the filling evenly over the pie crust. Sprinkle evenly with the streusel topping. Bake for 45-55 minutes or until the crust is browned and the juices are bubbly. Let cool on a wire rack before slicing and serving.
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