Wednesday, May 2, 2012

Raspberry Rhubarb Bars / Slab Pie

Good morning friends! I'm cheerfully sharing this recipe that my sister made last night.  
Love her for letting me share it with you!

We had a delicious salmon dinner with the sweet ending of these fabulous bars.  They taste just like a summer pie!  It was so fun to celebrate their oldest son being back in town on a school break.  Laughing and catching up with family is a treat!

  • 3 1/4 cups flour
  • 1 tsp salt
  • 3/4 cup plus 1-2 tablespoons milk
  • 1 egg yolk
  • 2 cups sugar
  • 1/3 cup cornstarch
  • 5 cups fresh or frozen raspberries (thawed and drained)
  • 3 cups sliced fresh or frozen rhubarb (thawed and drained)

Vanilla Icing
11/4 cups confectioners' sugar
1/2 tsp vanilla extract
5-6 tsp milk

Mix flour and salt then cut in the cold butter. Stir in the milk and egg yolk. Toss and form into a ball. Divide the dough in half so that one half is slightly larger than the other. Wrap in plastic and place in the fridge for an hour.

Roll out the larger portion of dough between 2 sheets of floured wax paper (rectangle sized at 8x13"). Transfer to an ungreased 15x10x1" pan.

Combine sugar & cornstarch. Add raspberries & rhubarb. Toss then place spoon onto the pastry in the pan.

Roll out the remaining dough and place over the berries and rhubarb. Fold bottom pastry over the edge of the top pastry & seal with a fork.

Bake at 375 for 45-55 minutes.

Vanilla Icing
Mix confectioners' sugar, vanilla and a little milk. Drizzle after the bars have cooled & you have cut into squares.

Recipe source: Jeanne Ambrose,Taste of Home April/May 2012


  1. you say cut in cold butter, but make no mention of butter in the list????

    1. Greg, Eeek! Thanks for catching this error. Sorry about that. I will edit this post as soon as possible. Thank you for taking the time to bring this to my attention.


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