Raspberry-Rhubarb Slab Pie

Flaky Crust: Prepare a buttery, flaky crust using a simple combination of flour, salt, and cold butter, chilled to perfection for a tender pastry base. 

Tart Rhubarb: Combine chopped rhubarb with fresh raspberries, sugar, cornstarch, and lemon zest for a sweet-tart filling bursting with fruity flavor. 

Assembly: Roll out the crust into rectangles, layering one with the fruity filling and sealing with another, creating a rustic slab pie. 

Egg Wash: Brush the top crust with beaten egg for a golden finish, enhancing the visual appeal and adding a touch of shine. 

Bake to Perfection: Bake the slab pie until the crust is golden brown and the filling is bubbly, filling the kitchen with irresistible aromas. 

Cooling Off: Allow the pie to cool slightly before slicing into squares, ensuring clean cuts and a perfect presentation. 

Serve with Style: Serve warm or at room temperature, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. 

Enjoy the Flavor: Each bite offers a delightful contrast of tangy rhubarb and sweet raspberries enveloped in a buttery crust, satisfying every sweet tooth craving. 

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