Description
A delightful dessert that combines the sweet taste of strawberries with the tangy kick of rhubarb, perfect for sharing at gatherings.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
- 3 cups fresh rhubarb, chopped
- 3 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon milk or cream (for brushing)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat the oven to 400°F (200°C). Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, mix the flour, sugar, and salt for the crust.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
- Divide the dough into two pieces, one slightly larger than the other. Flatten them into disks, wrap, and chill for 30 minutes.
- In a large bowl, toss the chopped rhubarb and sliced strawberries with sugar, cornstarch, lemon juice, vanilla, and salt. Let it sit while you roll out the dough.
- Roll out the larger dough disk on a floured surface and fit it into the prepared pan. Let the edges hang over slightly.
- Pour the fruit filling over the crust and spread it evenly.
- Roll out the remaining dough and cut it into strips to create a lattice top, or cover it completely and make slits for venting.
- Fold the edges under and crimp them to seal.
- Brush the top with milk or cream and sprinkle with coarse sugar.
- Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
- Let it cool completely before slicing into squares and serving.
Notes
Serve at room temperature or slightly warm. Pair with vanilla ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry, rhubarb, slab pie, dessert, baking, spring recipes