Strawberry Rhubarb Slab Pie (Perfect for a Crowd)
This Strawberry Rhubarb Slab Pie is sweet, tart, and packed with bubbling fresh fruit inside a buttery, flaky crust. The combination of juicy fresh strawberries and tart rhubarb creates the perfect balance of flavor, while the large slab pie format makes it ideal for feeding a crowd.
It's the kind of dessert that disappears fast- at summer picnics, family gatherings, and holiday weekends when you need something classic, comforting, it is easy to slice and share.
If you love recipes like our Strawberry Rhubarb Tart or Strawberry Pretzel Salad, this pie has that same bright summer flavor in a more traditional pie form.
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Ingredients
This strawberry-rhubarb slab pie uses simple ingredients to create a flaky crust and juicy fruit filling.
See the recipe card below for the exact quantities of each ingredient.
- Fresh Rhubarb: Adds tart flavor and classic rhubarb texture.
- Fresh Strawberries: Brings sweetness and balances the tart rhubarb.
- Granulated Sugar: Sweetens the fruit mixture while helping create a syrupy filling. Add a little brown sugar for a lightly deeper flavor.
- Cornstarch: Thickens the filling and helps control excess liquid.
- Lemon Juice: Brightens the fruit filling and enhances the fresh flavor.
- Ground Cinnamon (Optional): Adds subtle warmth without overpowering the fruit.
- Premade Pie Dough: Our pie crust recipe makes enough for 4 pie dishes which is perfect for this recipe. Use your favorite, make our Crisco Pie Crust or store-bought.
- Egg: Used as an egg wash for a glossy golden brown crust.
- Flour and Sugar: This is an optional step- the crust dust helps prevent sticking.
To make this recipe, you'll need a 13x18" half sheet pan, rolling pin, measuring cups and spoons, and a cooling rack.
Variations
- Extra Citrus Flavor: Add lemon zest or a little orange peel to brighten the filling.
- Sugar Finish: Sprinkle coarse sugar or turbinado sugar over the top crust before baking.
- Extra Sweetness: Add a little extra sugar, or adjust the ratio of strawberry to rhubarb.
How to Make Strawberry Rhubarb Slab Pie
Check out how quick and easy it was to make this dessert.
If using our homemade pie crust recipe, make in advance as you want it to chill in the fridge for about an hour.
Preheat oven to 375F and grease a half sheet pan (13x18"). Is desired, mix up the ingredients for the crust dust and sprinkle all over, adding more as needed to fully cover the non-stick spray.
In a large bowl add rhubarb, strawberries, granulated sugar, lemon juice, salt and ground cinnamon. Allow it to sit while you roll out your pie crust, mixing a few times.
Roll out half of the pie crust to 15x20" on parchment paper or a well-floured surface for easy transfer (I like to make markings on my parchment, so I know when I get to the correct size). Place on the bottom of the sheet pan, carefully working the crust into the corners (note: it does not need to be super tight, it will fall once the fruit is on), leaving any overhang for now.
Roll out the other ½ of the pie crust the same and so it is ready for the top. When doing a lattice top, I like to have as many of my lines cut so I can start as soon as my fruit it in the bottom of the pie.
Using a slotted spoon, transfer the fruit to the sheet pan, removing most of the liquid.
Carefully add your pie crust top, however you choose, cutting slits if doing a full top. Crimp the edges together, and lightly egg wash the whole top of the pie. If desired, sprinkle with some granulated sugar.
Bake for 20 minutes, then rotate in the oven and bake for another 20 minutes or until golden brown.
Carefully remove from the oven and allow it to set and cool before slicing and serving.
Hint: Removing excess liquid from the bowl of fruit mixture helps prevent a soggy bottom crust.
Recipe Tips
- Keep Dough Cold: Cold pie dough creates the flakiest crust texture; place in the fridge once the bottom is in the sheet pan if desired.
- Use a Large Work Surface: Rolling the crust into a big rectangle is much easier with extra space. Parchment paper helps to transfer it to the pan. I like to place the pan upside down on the dough, and holding onto the parchment paper flip it all over at once.
- Let the Pie Cool: Allowing the pie to fully cool helps the filling set before slicing.
For another seasonal dessert packed with fresh fruit flavor, our Strawberry Rhubarb Galette is perfect for spring and summer baking.
More Desserts
Storage Instructions
- Refrigerator: Store covered with plastic wrap or in an airtight container for up to 4 days.
- Freezer: Freeze tightly wrapped slices for up to 2 months.
- Reheating: Warm slices in the oven for the best crust texture.
- Make Ahead: The pie dough and fruit mixture can both be prepared ahead of time.
Serving Suggestions
- More Strawberry Rhubarb Desserts: Strawberry Rhubarb Coffee Cake, Strawberry Rhubarb Bars, Strawberry Rhubarb Bread, Strawberry Rhubarb Crisp, Strawberry Rhubarb Muffins, Strawberry Rhubarb Dump Cake.
Strawberry Rhubarb Slab Pie Recipe FAQs
A slab pie is a large rectangular pie baked in a sheet pan instead of a traditional pie plate, making it easier to serve a crowd.
Yes, but frozen fruit will release extra liquid, so I suggest thawing it if you have time. Alternatively, you can try adding a little extra cornstarch to help thicken the filling.
Removing excess liquid helps keep the bottom crust from becoming soggy.
It is easiest if you place the sheet pan upside down on the rolled out dough, then hold the parchment paper and carefully flip it all over at once.
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Strawberry Rhubarb Slab Pie
Equipment
- 13x18" Half Sheet Pan
- Rolling Pin
- Measuring Cups and Spoons
- Medium Bowl
- Spatula
- Cooling Rack
Ingredients
- 8 cups rhubarb chopped
- 6 cups strawberries chopped
- 300 grams granulated sugar about 1 ½ cups
- ¼ cup cornstarch
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- 4 premade pie crusts (see notes for homemade)
- 1 egg beaten
CRUST DUST (OPTIONAL):
- 1 ½ tablespoon all-purpose flour
- 1 ½ tablespoon granulated sugar
Instructions
- If using our homemade pie crust recipe, make in advance as you want it to chill in the fridge for about an hour.
- Preheat oven to 375F and grease a half sheet pan (13x18"). Is desired, mix up the ingredients for the crust dust and sprinkle all over, adding more as needed to fully cover the non-stick spray.
- In a large bowl add rhubarb, strawberries, granulated sugar, lemon juice, salt and ground cinnamon. Allow it to sit while you roll out your pie crust, mixing a few times.
- Roll out half of the pie crust to 15x20" on parchment paper or a well-floured surface for easy transfer (I like to make markings on my parchment, so I know when I get to the correct size). Place on the bottom of the sheet pan, carefully working the crust into the corners (note: it does not need to be super tight, it will fall once the fruit is on), leaving any overhang for now.
- Roll out the other ½ of the pie crust the same and so it is ready for the top. When doing a lattice top, I like to have as many of my lines cut so I can start as soon as my fruit it in the bottom of the pie.
- Using a slotted spoon, transfer the fruit to the sheet pan, removing most of the liquid.
- Carefully add your pie crust top, however you choose, cutting slits if doing a full top. Crimp the edges together, and lightly egg wash the whole top of the pie. If desired, sprinkle with some granulated sugar.
- Bake for 20 minutes, then rotate in the oven and bake for another 20 minutes or until golden brown.
- Carefully remove from the oven and allow it to set and cool before slicing and serving.
Notes
- Remove Excess Liquid: Using a slotted spoon helps prevent a soggy bottom crust.
- Keep Dough Cold: Cold pie dough creates the flakiest crust texture.
- Use a Large Work Surface: Rolling the crust into a big rectangle is much easier with extra space. Parchment paper helps to transfer it to the pan. I like to place the pan upside down on the dough, and holding onto the parchment paper flip it all over at once.
- Let the Pie Cool: Allowing the pie to fully cool helps the filling set before slicing.
- Refrigerator: Store covered with plastic wrap or in an airtight container for up to 4 days.
- Freezer: Freeze tightly wrapped slices for up to 2 months.
- Reheating: Warm slices in the oven for the best crust texture.
- Make Ahead: The pie dough and fruit mixture can both be prepared ahead of time.
Crisco Pie Crust:
656.25 grams all-purpose flour (approximately 5 ¼ cups)
1 tablespoon light brown sugar, packed (12.5 grams)
1 teaspoon sea salt
1 teaspoon baking powder
1 large egg (see instructions)
1 tablespoon white vinegar
1 pound vegetable shortening Instructions:
- In a large bowl whisk together all-purpose flour, light brown sugar, salt and baking powder. Set aside.
- Crack egg in a 1 cup measuring cup, then fill with cold water. Add this, plus vinegar into a small bowl. Whisk just to break up the egg, then set aside.
- In a stand mixer bowl add vegetable shortening, and slowly add both wet and dry ingredients while mixing on low with the paddle attachment or dough hook.
- Mix for 60 seconds.
- Lightly flour a working surface and knead just until smooth and not sticky.
- Divide dough into 2 equal balls and tightly cover in plastic wrap. Chill for an hour or freeze for later use.
- When you are ready to use your pie crust, roll out to ⅛" thick and place in your baking dish.
Nutrition
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