Can I make Strawberry Rhubarb Slab Pie ahead of time?

Yes, Strawberry Rhubarb Slab Pie can be made a day in advance. Once baked and cooled, cover it loosely and store at room temperature or refrigerate if your kitchen is warm. Before serving, you can reheat it slightly in the oven to refresh the crust and enhance the flavors.

How do I keep my Strawberry Rhubarb Slab Pie from being too watery?

To prevent a watery Strawberry Rhubarb Slab Pie, use a proper thickener like tapioca starch or cornstarch. Let the fruit mixture sit for a few minutes before baking so the thickener can start absorbing the juices. Also, allow the pie to cool completely before slicing to help the filling set.

Can I freeze Strawberry Rhubarb Slab Pie?

Yes, Strawberry Rhubarb Slab Pie freezes well. You can freeze it either before or after baking. If freezing after baking, let it cool completely, wrap it tightly, and store for up to 2–3 months. Thaw in the refrigerator and reheat in the oven for best results.

What’s the best way to serve Strawberry Rhubarb Slab Pie?

Strawberry Rhubarb Slab Pie is delicious both warm and at room temperature. It pairs perfectly with vanilla ice cream, whipped cream, or even a drizzle of cream. Its sturdy crust also makes it easy to serve as a handheld dessert for picnics and gatherings.

Strawberry Rhubarb Slab Pie Easy Recipe

Name: Strawberry Rhubarb Slab Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups (390 g) all-purpose flour; 1 1/2 tablespoons (22.5 g) granulated sugar; 1 teaspoon salt; 1 1/2 cups (340 g) unsalted butter, cold and cubed; 3/4 cup (180 ml) cold water; 4 cups (600 g) fresh strawberries, diced; 4 cups (600 g) fresh rhubarb, diced; 3/4 cup (150 g) granulated sugar (for filling); 1 tablespoon lemon juice; 3 tablespoons tapioca starch; 1 large egg, beaten; 2 tablespoons coarse sugar (for topping)

Description

Strawberry Rhubarb Slab Pie is a sweet and tart fruit dessert baked in a sheet pan with a flaky buttery crust. Perfect for spring and summer gatherings, this easy-to-slice pie combines juicy strawberries and tangy rhubarb with a thick, flavorful filling.

Ingredients

Scale

3 cups (390 g) all-purpose flour
1 1/2 tablespoons (22.5 g) granulated sugar
1 teaspoon salt
1 1/2 cups (340 g) unsalted butter, cold and cubed
3/4 cup (180 ml) cold water
4 cups (600 g) fresh strawberries, diced
4 cups (600 g) fresh rhubarb, diced
3/4 cup (150 g) granulated sugar (for filling)
1 tablespoon lemon juice
3 tablespoons tapioca starch
1 large egg, beaten
2 tablespoons coarse sugar (for topping)

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Instructions

In a large bowl, whisk together flour, sugar, and salt. Add cold butter and work it into the mixture until it resembles coarse crumbs.
Gradually add cold water and mix until the dough forms a ball. Do not overmix.
Divide the dough into two portions, shape into rectangles, wrap, and chill for at least 1 hour.
In another bowl, combine strawberries, rhubarb, sugar, lemon juice, tapioca starch, and a pinch of salt. Mix well and set aside.
Preheat oven to 425°F (220°C).
Roll out one portion of dough and fit it into a greased sheet pan, pressing it into the edges.
Spread the fruit filling evenly over the crust.
Roll out the second portion of dough and place it over the filling or create a lattice pattern.
Brush the top crust with beaten egg and sprinkle with coarse sugar.
Bake for 45–50 minutes until the crust is golden and the filling is bubbling.
Allow the pie to cool for at least 30 minutes before slicing and serving.

Notes

Use very cold butter and water for a flaky crust.
Tapioca starch helps prevent a watery filling and keeps slices firm.
If the crust browns too quickly, cover loosely with foil during baking.
Let the pie cool completely for clean slices.
You can substitute cornstarch for tapioca if needed.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 24 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 65 mg