Strawberry Rhubarb Slab Pie

Slab Pie

Strawberry Rhubarb Slab Pie

Prep Time


Cook Time



10 people

This pie isn’t very different from a traditional strawberry rhubarb pie, but since we’re using a baking sheet with raised edges, it’s big enough to feed a huge crowd. Not to mention that this recipe uses fresh ingredients to create a perfect combination of sweet and tart. Try making this for your next big gathering!

Check out the video below — all 90 seconds of it.

For a sweeter pie: soak the rhubarb wedges in a bowl of water with sugar and salt to cut down on the tartness.


  • 4 cups fresh rhubarb, sliced
  • 3 cups fresh strawberries
  • zest of 1 orange
  • juice of 1 orange
  • 1 ½ cup white sugar
  • 1/2 cup brown sugar
  • 2 tablespoon cornstarch
  • 1 tablespoon cinnamon
  • 1 pinch of kosher salt
  • 1 pinch of black pepper
  • 2 batches of pie crust (store bought or homemade)
  • 1 pinch of sanding sugar
  • 1 egg


  • 1 Preheat oven to 375
  • 2 Prepare your homemade pie crust and divide into two separate portions
  • 3 Crack egg into small bowl and whisk to prepare egg wash
  • 4 Trim and prepare rhubarb into half inch chunks
  • 5 Remove stems and quarter strawberries
  • 6 Add strawberries and rhubarb slices into a bowl and zest 1 orange over the fruit
  • 7 Juice the same orange into the bowl of fruit
  • 8 Add white sugar, brown sugar, cornstarch, cinnamon, pepper, and salt over the fruit and mix well
  • 9 Roll out half of the pie crust and layer the base of the edged baking sheet
  • 10 Pour fruit mixture into the dish
  • 11 Roll the other half of the pie crust and layer it over the top
  • 12 Crimp the edges of the pie to seal it closed
  • 13 Brush with eggwash and sprinkle sanding sugar over the top
  • 14 Cut vents into the top of the pie crust
  • 15 Bake for 55-60 minutes until crust is golden brown
  • 16 Allow the pie to cool before serving


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