Raspberry-Rhubarb Slab Pie
The recipe Raspberry-Rhubarb Slab Pie can be made in around 1 hour and 15 minutes. Watching your figure? This lacto ovo vegetarian recipe has 235 calories, 2g of protein, and 8g of fat per serving. This recipe serves 24 and costs 63 cents per serving. This recipe from Taste of Home requires butter, rhubarb, vanillan extract, and egg yolk. It works well as a dessert. 58 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. If you like this recipe, take a look at these similar recipes: Strawberry Rhubarb Slab Pie, Peach-raspberry Slab Pie, and Nectarine-Raspberry Slab Pie.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup butter
1-1/4 cups confectioners' sugar
1/3 cup cornstarch
1 egg yolk
3-1/4 cups all-purpose flour
5 to 6 teaspoons 2% milk
5 cups fresh or frozen unsweetened raspberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
1 teaspoon salt
2 cups sugar
1/2 teaspoon vanilla extract
Equipment:
bowl
whisk
plastic wrap
baking pan
wire rack
Cooking instruction summary:
Directions In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18-in. x 13-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; trim pastry to edges of pan. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork. Bake at 375° for 45-55 minutes or until golden brown. Cool completely on a wire rack. For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares. Yield: 2 dozen. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Originally published as Raspberry-Rhubarb Slab Pie in Taste of HomeApril/May 2012, p40 Nutritional Facts 1 piece equals 247 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 159 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine flour and salt; cut in butter until crumbly.
2. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball.
3. Add additional milk, 1 tablespoon at a time, if necessary.
4. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
5. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18-in. x 13-in. rectangle.
6. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; trim pastry to edges of pan.
7. In a large bowl, combine sugar and cornstarch.
8. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
9. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
10. Bake at 375° for 45-55 minutes or until golden brown. Cool completely on a wire rack.
11. For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie.
12. Cut pie into squares.
Nutrition Information:
covered percent of daily need
