Sweet, tart, and absolutely showstopping—this Strawberry Rhubarb Slab Pie is a modern twist on a nostalgic favorite. The flaky, all-butter crust gives the perfect golden crunch, while the filling offers the ideal balance between juicy strawberries and tangy rhubarb. It’s large enough to feed a crowd, making it the go-to dessert for barbecues, picnics, and family get-togethers.
This slab pie is also surprisingly easy to assemble, thanks to its forgiving sheet-pan format and simple lattice topping. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. You’ll love how the bold, fruity flavors come through with every bite—and how beautiful it looks on any dessert table!
Full Recipe
Ingredients:
For the crust:
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3 ¾ cups all-purpose flour
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1 ½ teaspoons salt
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1 ½ tablespoons sugar
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1 ½ cups (3 sticks) unsalted butter, chilled and cubed
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¾ cup ice water
For the filling:
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3 cups fresh strawberries, hulled and halved
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3 cups rhubarb, chopped
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1 ¼ cups granulated sugar
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¼ cup cornstarch
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1 tablespoon lemon juice
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½ teaspoon vanilla extract
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¼ teaspoon salt
For the topping:
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1 egg, beaten (for egg wash)
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1 tablespoon coarse sugar
Directions:
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In a large bowl, whisk together the flour, salt, and sugar.
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Cut in the butter using a pastry blender or your hands until the mixture resembles coarse crumbs.
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Gradually add ice water, mixing until the dough just comes together. Divide into two portions, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
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Preheat the oven to 400°F (200°C). Line a 10×15-inch rimmed baking sheet with parchment paper.
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In a large mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Mix well and let sit for 10 minutes.
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Roll out one disk of dough to fit the baking sheet, leaving some overhang. Gently press into the pan and trim edges if needed.
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Pour the fruit filling evenly into the crust.
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Roll out the second disk and cut into strips to form a lattice over the filling, or place whole and cut slits to vent.
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Brush the top crust with beaten egg and sprinkle with coarse sugar.
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Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
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Let cool completely before slicing.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes
Kcal: 325 kcal | Servings: 12 servings
Introduction to Strawberry Rhubarb Slab Pie
Strawberry Rhubarb Slab Pie is a beloved classic reimagined in a large-format dessert, ideal for feeding a crowd. It combines the sweetness of ripe strawberries with the tart bite of fresh rhubarb, all wrapped in a tender, golden, buttery crust. This dessert is the epitome of rustic elegance, perfect for family gatherings, potlucks, summer parties, or simply as a weekend baking treat.
Unlike a traditional round pie, a slab pie is baked in a sheet pan, resulting in thinner slices, crispier crust edges, and more servings per batch. The filling is spread evenly across the crust, ensuring every bite delivers that delightful mix of fruity tang and buttery richness. With its vivid red filling bubbling through the lattice crust, this pie is a showstopper that brings color and flavor to any table.
The Perfect Balance of Sweet and Tart
One of the things that makes strawberry rhubarb such a classic combination is its balance of flavor. Strawberries bring a natural sweetness and juicy texture, while rhubarb adds a tangy punch that brightens the entire dish. When cooked together, they harmonize beautifully—neither too sweet nor overwhelmingly tart.
This contrast not only makes the pie delicious, but also intriguing. Each bite is layered with depth, and the complexity of flavor makes it feel both nostalgic and gourmet. It’s no wonder this duo has been a staple in bakeries and home kitchens for generations.
Why Slab Pies Are Gaining Popularity
The slab pie format has risen in popularity in recent years because of its versatility and practicality. For events and large family meals, slab pies offer a simple solution—you get the same delicious results as a round pie but with far more servings.
The thinner filling-to-crust ratio also means more of that flaky, golden crust in every bite. For crust lovers, this is the ultimate win. Plus, the slab pie is easy to transport, slice, and serve—no more fighting over the corner pieces, because now there are plenty of corners to go around.
Another perk? They bake more evenly, especially with high-moisture fruit fillings. The sheet pan allows steam to escape and prevents the center from becoming soggy, making it an ideal vessel for juicy fillings like strawberry rhubarb.
Tips for the Best Strawberry Rhubarb Slab Pie
Use Fresh, Seasonal Produce: The quality of the fruit you use will directly impact the final flavor. Fresh strawberries and rhubarb from the farmers’ market or your garden are ideal. If using frozen fruit, make sure to thaw and drain it well to avoid excess moisture.
Chill Your Dough: Cold dough yields the flakiest crust. Be sure to keep your butter and water cold when making the crust, and chill the dough before rolling it out. This helps the butter stay solid until baking, which is what creates those delicious, crisp layers.
Let the Filling Rest: Once the fruit is mixed with sugar and thickener, let it sit for a few minutes before spreading it into the crust. This allows the flavors to meld and gives the cornstarch a head start on thickening the filling.
Don’t Skip the Egg Wash: A simple egg wash brushed over the crust before baking will give your pie that shiny, golden finish that looks straight out of a bakery window.
Cool Completely Before Serving: As tempting as it is to cut into your pie while it’s still warm, letting it cool ensures the filling sets properly. This prevents it from running out all over the tray and helps slices hold their shape.
Serving Ideas and Variations
This slab pie is incredibly versatile. While it’s stunning on its own, you can elevate it further with a few simple additions. Try serving it with a scoop of vanilla bean ice cream or a generous dollop of whipped cream. For a tangy twist, a spoonful of crème fraîche or Greek yogurt also pairs beautifully.
Want to change things up? You can customize the filling by adding raspberries, blueberries, or even a hint of orange zest to the mix. A sprinkle of cinnamon or ginger in the filling adds a subtle spice note that warms up the flavor.
The crust can also be adapted—try using a whole wheat pastry flour for a nuttier flavor, or go with a gluten-free blend if you’re accommodating dietary restrictions.
Storing and Freezing
Strawberry Rhubarb Slab Pie stores well and can be made in advance. Once cooled, it can be kept at room temperature for up to two days, covered loosely with foil or plastic wrap. If you need to store it longer, transfer it to the refrigerator for up to five days.
To freeze, let the pie cool completely and wrap it tightly in plastic wrap and aluminum foil. You can freeze the entire pie or individual slices. To serve, simply thaw in the refrigerator overnight and reheat gently in the oven to restore crispness.
This makes the slab pie a great make-ahead dessert for holidays and parties, saving you time on the day of your event.
The History Behind Strawberry Rhubarb Pie
Strawberry Rhubarb Pie is a classic dessert with roots in traditional European baking. Rhubarb itself was used in savory and medicinal preparations in ancient China and the Middle East, but it became a popular ingredient in desserts in England and Northern Europe after sugar became more accessible in the 18th century.
Strawberries and rhubarb were natural companions in the spring and early summer garden, as they often came into season together. The tartness of the rhubarb offset the sweetness of strawberries, making them a match made in culinary heaven.
In North America, the combination became a staple of farmhouse baking—where seasonal produce was used to its fullest and slab pies were made for large families or gatherings. The tradition continues today, with this pie serving as a beautiful nod to seasonal, homemade baking.
Why You Should Bake This Pie Today
This slab pie is more than just a dessert—it’s an experience. From rolling out the buttery crust to layering the fruit and weaving a simple lattice, there’s a therapeutic joy in the process. And when it comes out of the oven, golden and bubbling with fruity aroma, the payoff is sweet in every sense of the word.
Whether you’re celebrating a holiday, hosting a summer party, or just want to use up garden produce, this Strawberry Rhubarb Slab Pie checks all the boxes. It’s visually striking, tastes incredible, and brings people together—everything a great dessert should do.
Conclusion
Strawberry Rhubarb Slab Pie is a timeless dessert with practical advantages and unforgettable flavor. It celebrates the best of seasonal produce, highlighting the natural harmony between sweet strawberries and tart rhubarb. The slab pie format makes it easy to share, easy to bake, and undeniably crowd-pleasing.
By mastering this recipe, you’ll not only have a delicious dessert in your repertoire, but you’ll also carry on a rich tradition of farmhouse-style baking that honors flavor, simplicity, and the joy of feeding others.
Whether you’re a seasoned baker or a weekend hobbyist, this pie offers the perfect opportunity to create something beautiful, flavorful, and worth remembering.
