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I’d been saving the last two bags of rhubarb in my freezer for months while searching for the perfect recipe.
I finally found one last week at Crumbs and Chaos that sounded yummy enough to justify using my precious rhubarb on.

I made a couple of changes from the original by substituting one bag of the raspberries for strawberries and making the whole dessert sugar-free (minus the glaze on the top).

It was really delish, and one of the only sugar-free desserts I’ve tried that have actually been good to eat.

Strawberry-Raspberry-Rhubarb Slab Pie
(recipe found here)


1.5 cups flour
1/2 cup cold butter, cubed
pinch of salt
1 TBSP sugar (or sugar substitute)
1 tsp vinegar
1.5 TBSP cold water

Mix together flour, salt, and sugar. Cut in butter with knives (or use a food processor). Add in vinegar and water until mixture becomes doughy. Press into greased 9×13 pan.


2 cups sugar (or sugar substitute)
1/3 cup cornstarch
5 cups unsweetened raspberries, fresh or frozen (thawed and drained if frozen)
3 cups chopped rhubarb, fresh or frozen (thawed and drained if frozen)

(I substituted 2.5 cups of strawberries for half of the raspberries.)

Stir together sugar and cornstarch. Add berries, mix well, and spread in an even layer over the crust.

Crumb Topping:

1 cup flour
1/2 cup brown sugar (or Splenda brown sugar blend)
1/2 cup cold butter

Mix all ingredients together until mixture resembles coarse crumbs.
Spread over the fruit layer.

Bake at 375 for 50-60 minutes or until filling is bubbly.


1 1/4 cups powdered sugar
1/2 tsp vanilla
5 tsp milk

Combine and drizzle over cooled pie. Cut into squares and enjoy.

I didn’t have a powdered sugar substitute so I just left the icing off of part of the pie to keep it completely sugar-free.

This was so good.
Definitely a keeper recipe!

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