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This strawberry rhubarb slab pie is baked in a sheet pan, which means more crust, more fruit, and a dessert that’s built to feed a crowd. Sweet strawberries and tart rhubarb bake down into a bright, jammy filling that slices cleanly instead of spilling everywhere.
It’s easier to serve than a round pie, travels well, and gives you generous portions with crisp edges in every slice.
This slab pie is ideal for feeding a crowd, but if you’re after a more traditional round pie, I also have a classic strawberry rhubarb pie baked in a standard pie dish.
Here’s Why This Strawberry Rhubarb Slab Pie Recipe Works
Serious crust: A double batch of buttery pastry lines the sheet pan and tops the pie. Every slice has plenty of flaky, crisp layers.
Clean, sliceable filling: Quick-cooking tapioca thickens the strawberries and rhubarb just enough, so the fruit stays bright without turning soupy.
Balanced flavor: Sweet strawberries soften rhubarb’s tang, with brown sugar and cinnamon rounding everything out without making it cloying.
Crowd-friendly format: Baked in a sheet pan, this slab pie cuts neatly, serves easily, and makes enough to feed a large group.
Ingredient Notes
Butter: Use very cold butter to create flaky layers as it melts during baking.
Ice water: Make sure you use cold water. It helps the dough come together without softening the butter.
Rhubarb and strawberries: Fresh fruit gives the most consistent, sliceable filling, but frozen can be used if needed. Do not thaw, and follow the frozen-fruit adjustments noted in the recipe card to manage excess liquid.
Quick-cooking tapioca: Thickens the filling so it slices cleanly without dulling flavor.
Egg wash: Brushing the crust with egg yolk and cream promotes even browning and shine.
Coarse sugar (optional): Adds crunch and texture to the finished crust. If you don’t have coarse sugar, regular granulated sugar will work.
If you want more detail on making a reliable sheet pan crust, this slab pie crust recipe breaks down the technique and ratios.
Recipe Tips
Start cold, stay cold: Chill the dough before rolling and keep the butter ice-cold to maximize flakiness.
Vent the top crust: Cut a few slits to let steam escape and prevent soggy spots.
Mind the oven change: Start at 400°F, then reduce to 375°F once the pie goes in to set the crust without overbrowning.
Let it cool: Resting for at least 2 hours allows the filling to fully set and the flavors to settle.
Use a rimmed sheet pan: A pan with at least a 1-inch lip is essential to contain the generous fruit filling. It will also help contain the bubbling juices.
Line the pan if needed: Parchment paper makes transferring and cleanup easier, especially if any juices escape.
Distribute the filling evenly: Spread the fruit all the way to the corners so the slab bakes uniformly and every slice has the right balance of fruit and crust.
Seal the edges well: Folding and crimping firmly helps prevent leaks and keeps the filling where it belongs.
Check the center, not just the color: The pie is done when juices are actively bubbling in the center vents, not just when the crust looks golden.
For another slab pie recipe, try my pumpkin slab pie or my apple slab pie. great options when you want the same crowd-friendly format with different seasonal flavors.
Rhubarb and Strawberry Slab Pie
This rhubarb strawberry slab pie is designed to be dependable as well as generous. The sheet-pan recipe makes it easier to bake, cut, and serve. The jammy filling and sturdy crust hold their shape, travel well, and deliver clean slices that don’t fall apart on the plate.
Whether you’re feeding a crowd or just want a pie that slices cleanly and travels well, this is a practical, no-nonsense take on a classic combination.
Besides this slab pie, we have a few other ideas for how to make use of rhubarb. Try our Strawberry Rhubarb Crisp or this Blueberry Rhubarb Pie.
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Strawberry Rhubarb Slab Pie
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Ingredients
For the Pastry Crust:
- 5 cups all-purpose flour, 600 grams
- 1 teaspoon salt
- 2 cups butter, cold; cut into bits, 453 grams
- 10 to 12 tablespoons water, ice cold
For the Filling:
- 2 pounds fresh rhubarb, cut into ¾ inch pieces
- 2 pounds fresh strawberries, hulled and sliced (about 6 cups)
- ½ cups granulated sugar, 100 grams
- ½ cup brown sugar, 100 grams
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, cold; cut into bits
- ½ cup fresh lemon juice
- ⅓ cup quick-cooking (instant) tapioca
- 1 egg yolk, lightly beaten with 1 tablespoon heavy cream
- ¼ to ½ cup coarse sugar, optional
Instructions
For the Pastry Crust:
- Add the flour and salt to the bowl of a food processor and pulse to combine. Add the butter bits and pulse until the mixture resembles coarse sand.
- With the processor running, drizzle in the ice water, then begin pulsing until the dough is crumbly but holds together when squeezed.
- Tip the mixture out onto a floured work surface and divide into two portions. Shape each portion in a flat disk, wrap with plastic and refrigerate for at least 1 hour or overnight.
- Note: If you are using a food processor with less than a 14-cup bowl you will need to divide the pastry ingredients and make two separate batches of the pastry crust, shaping and wrapping each one as it is mixed.
For the Filling:
- Preheat the oven to 400°F
- In a large bowl, add the rhubarb, strawberries, granulated sugar, brown sugar, cinnamon and the tapioca. Toss the mixture together until well combined. Set aside.
Roll and Fill the Pastry:
- On a lightly floured work surface, unwrap and roll out 1 pastry disk to a 12×16-inch rectangle. Transfer the dough to a 10×14-inch sheet pan, pressing to fit into the pan. Tip half of the rhubarb-strawberry mixture into the pastry and distribute the butter bits evenly on top. Add the remaining fruit mixture and, using a teaspoon, drizzle the lemon juice over the fruit mixture.
- Roll out the remains pastry disk to a 11×15-inch rectangle and transfer to the top of the fruit mixture. Trim the edges of the dough, leaving a 1-1/2-inch overhang around the pie. Fold the overhanging dough under and crimp the edges.
- In a small dish, whisk together the egg yolk and the cream and brush on top of the pastry crust. Cut a few slit vents on the top of the crust.
- Place the pie in the oven and immediately reduce the oven temperature to 375°F. Bake until the crust is a deep golden brown and the juices are bubbling in the center vents, about 55-65 minutes.
- Cool on a wire rack for at least 2 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
hello,
I don’t see an amount for the strawberries in the ingredients list .. can you verify what that amount is ..also will this really feed 18 .. I’m doing a retreat and this would be the perfect size for the retreat if it feeds 18
Thank You
Thanks for pointing that out, I corrected the recipe card. Yes, this really does feed 18 people. We actually got 24 smaller slices out of the pie so depending on how hearty the appetites are you can get more than 18 servings.
Love the classic berry season dessert! Yours looks perfectly perfect…wish I could have a slice for breakfast 🙂
angiesrecipes
http://angiesrecipes.blogspot.com
oh thank you Angie!