{"id":243406,"date":"2025-05-15T17:11:33","date_gmt":"2025-05-15T17:11:33","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/strawberry-rhubarb-slab-pie-eat-the-love\/"},"modified":"2025-05-15T17:11:33","modified_gmt":"2025-05-15T17:11:33","slug":"strawberry-rhubarb-slab-pie-eat-the-love","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=243406","title":{"rendered":"Strawberry Rhubarb Slab Pie | Eat the Love"},"content":{"rendered":"


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This Strawberry Rhubarb Slab Pie has a crunchy pistachio topping made with olive oil which adds a peppery fruity dimension to the topping.\u00a0<\/p>\n

Jump to Recipe<\/a><\/p>\n

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Last month I had the pleasure of visiting San Luis Obispo, otherwise known as SLO, with my friends at\u00a0California Grown<\/a>. I\u2019ve collaborated with California Grown for years, going on farm tours and visiting local producers across the golden state of California. Last year was one of my favorite tours ever, as we had a chance to\u00a0visit a rhubarb farm<\/a>\u00a0and I\u2019m OBSESSED with rhubarb, as evident by my\u00a0strawberry rhubarb pie<\/a>,\u00a0strawberry rhubarb cobbler<\/a>,\u00a0strawberry rhubarb buckle cake<\/a>,\u00a0strawberry rhubarb galette<\/a>,\u00a0strawberry rhubarb syrup<\/a>,\u00a0blueberry rhubarb pie<\/a>,\u00a0cherry rhubarb crisp<\/a>, and so many more recipes.<\/p>\n

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This year\u2019s trip did not involve rhubarb, but it did involve a group of us staying at the iconic\u00a0Madonna Inn<\/a>, visiting\u00a0Pasolivo Olive Oil<\/a>\u00a0to do some olive oil tasting (pro tip, slurp it up and expect the peppery burn cough from super fresh olive oil), wine tasting at\u00a0Hope Family Wines<\/a>, and visiting\u00a0FARMstead ED<\/a>\/City Farm SLO<\/a>, where we learned about their educational program on sustainable practices, multiple ways to compost, and outreach to the community.\u00a0<\/p>\n

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Left photo by Irvin Lin. Right photo courtesy of CA GROWN\/BCMA. <\/sub><\/figcaption><\/figure>\n
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Left photo by Irvin Lin. Right photo courtesy of CA Grown\/BCMA<\/sub><\/figcaption><\/figure>\n

But it was the event at\u00a0Hope On Park<\/a>\u00a0that made this one of the best trip yet (even if it didn\u2019t involved rhubarb). There, my friend Becky of\u00a0Baking the Goods<\/a>\u00a0demonstrated how to make an edible centerpiece using California produce using plates and cups that I made for the entire group. I don\u2019t talk about it much, but I have a not-so-secret double life where I do\u00a0pottery and ceramics.<\/a>\u00a0Becky and the folks at California Grown found out and asked if I would be willing to make cake stands for all the participants in this tour. Months of work later, I got the pleasure of seeing all my talented friends use my ceramics to make the most beautiful centerpieces!<\/p>\n

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Left photo courtesy of CA GROWN\/BCMA. Right photo by Irvin Lin.<\/sub><\/figcaption><\/figure>\n
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Left photo by Irvin Lin. Right photo courtesy of CA GROWN\/BCMA.<\/sub><\/figcaption><\/figure>\n

Back at home, I was inspired by both this trip and my previous trip to come up with this strawberry rhubarb slab pie with pistachio olive oil crumb topping. The peppery fruity olive oil really works well with the pistachio topping playing off of each other and highlighting the flavor of each. And the texture of the crumb topping is an ideal foil for the sweet tart strawberry rhubarb filling making this a great dessert for a picnic, friends gathering or just a Spring and early Summer dessert anytime.<\/p>\n

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How to make this slab pie<\/h2>\n

Slab pies are similar to regular pies, but made in a rectangular baking sheet, which makes them easier to slice into smaller servings (perfect for large parties and gatherings) as well as a higher crust (and crumb) ratio to the filling.\u00a0<\/p>\n

Start with making a single pie crust by combining flour, sugar, and salt in bowl. Cut up cold butter into small cubes, then flatten and smash them with your fingers. <\/p>\n

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Drizzle ice cold water into the bowl, tossing until a shaggy dough forms. <\/p>\n

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Dump the mixture onto a clean surface, flatten with the palms of your hand, and then fold the dough over. Repeat this a couple of times to help create flaky layers, and then wrap in plastic wrap and chill in the fridge for at least an hour or overnight.\u00a0<\/p>\n

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When the dough has firmed up, make the crumb topping by crushing or chopping the pistachios and adding them to a bowl with flour, rolled oats, which sugar, brown sugar, Turbinado sugar, cinnamon, ginger, and salt. Drizzle olive oil over the entire mixture, tossing until clumps form. Chill the bowl of crumbs while you make the filling.<\/p>\n

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Make the filling by combing chopped rhubarb, strawberries, chopped kiwis, the zest of a Meyer lemon, the juice of a Meyer lemon, tapioca starch or cornstarch, olive oil, vanilla, cinnamon, black pepper, and salt in a large bowl. Set aside.<\/p>\n

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Roll out the dough into a large rectangle and fit it into a 9 x 13 x 1 in pan (also known as a quart sheet pan). Add the filling and bake for 30 minutes. Then sprinkle the pistachio crumbs over the filling and return to the oven to bake until the filling is bubbly, then cool to room temp and serve!<\/p>\n

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Explaining the special ingredients<\/h2>\n

This recipe has a few uncommon ingredients that you typically won\u2019t find in other recipes. Here\u2019s why I\u2019ve included them, as well as more common substitutions.<\/p>\n