<\/p>\n
Ingredients:<\/p>\n
2 1\/2 cups all-purpose flour<\/p>\n
1 tsp salt<\/p>\n
1 tsp granulated sugar<\/p>\n
1 cup (2 sticks) unsalted butter, cold and cubed<\/p>\n
6\u20138 tbsp ice water<\/p>\n
3 cups rhubarb, chopped<\/p>\n
2 cups fresh raspberries<\/p>\n
1 cup granulated sugar<\/p>\n
1\/4 cup cornstarch<\/p>\n
1 tbsp lemon juice<\/p>\n
1 tsp vanilla extract<\/p>\n
1 egg (for egg wash)<\/p>\n
1 tbsp coarse sugar (optional, for topping)<\/p>\n
Directions:<\/p>\n
In a large bowl, mix the flour, salt, and sugar. Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.<\/p>\n
Add ice water one tablespoon at a time until the dough begins to come together. Divide in two, shape into disks, wrap in plastic wrap, and chill for 1 hour.<\/p>\n
Preheat oven to 375\u00b0F (190\u00b0C). Lightly grease a 9×13-inch baking pan.<\/p>\n
In another bowl, combine rhubarb, raspberries, sugar, cornstarch, lemon juice, and vanilla. Stir gently to mix without breaking the raspberries.<\/p>\n
On a floured surface, roll out one dough disk into a rectangle slightly larger than the baking pan. Transfer to the pan, pressing into corners and letting excess hang over edges.<\/p>\n
Pour in the fruit filling and spread evenly.<\/p>\n
Roll out the second disk and lay it over the top, or cut into strips to create a lattice. Trim excess dough and crimp edges.<\/p>\n
Beat the egg and brush over the crust. Sprinkle with coarse sugar if using.<\/p>\n
Bake for 45\u201350 minutes, or until crust is golden and filling is bubbling. Let cool completely before slicing.<\/p>\n
Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutes
\nKcal: 310 kcal | Servings: 12 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 2 1\/2 cups all-purpose flour 1 tsp salt 1 tsp granulated sugar 1 cup (2 sticks) unsalted butter,…<\/p>\n","protected":false},"author":1,"featured_media":4082,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Raspberry-Rhubarb Slab Pie - Grandma Baking Recipes","description":" Ingredients: 2 1\/2 cups all-purpose flour 1 tsp salt 1 tsp granulated sugar 1 cup (2 sticks) unsalted butter, cold and cubed 6\u20138 tbsp ice water 3 cups rh"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4081","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4081","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=4081"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4081\/revisions"}],"predecessor-version":[{"id":4083,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4081\/revisions\/4083"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/4082"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=4081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=4081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=4081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}