- Cooking Time: 40-45 minutes
- Servings: 24
- Preparation Time: 25 minutes
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup butter flavored shortening
- 1 egg yolk
- 2/3 cup cold milk
- 1 egg white
- 1 1/2 cups frosted cornflakes, slightly crushed
- 3 cups chopped rhubarb
- 3 cups sliced strawberries
- 3 tablespoons flour
- 3/4 cup seedless strawberry jam
- 2 tablespoons orange liqueur (sub orange juice, if desired)
- 1 tablespoon grated orange peel
- 1/2 cup powdered sugar
- 1 tablespoon orange liqueur
- 1-2 teaspoons milk
- 1 teaspoon grated orange peel, if desired
- Preheat oven to 375 degrees F.
- Combine the flour, salt, sugar and shortening in the bowl of a food processor (feel free to use the old fashioned method of blending this with a fork, if you choose). Pulse until well-combined. While the processor is running, slowly add the milk and the egg yolk. Continue to mix until a mixture pulls away from the side of the bowl.
- Turn the dough onto a floured silicone baking sheet (or parchment paper), and gently knead in a bit of flour (just enough to make the dough easy to work with). Divide the dough in half. Roll one half of the dough into a large rectangle (it's easy to use the silicone baking mat as a guide for this) about 16" X 10 1/2". Using the silicone mat, flip the dough into a 15 X 10 inch sheet pan. Even out the dough with your fingers, pushing it up the sides of the pan; brush with egg white. Sprinkle the cornflakes evenly over the dough.
- Combine the rhubarb and the strawberries in a large bowl; sprinkle with 3 tablespoons of flour. In a small bowl, combine the jam, orange liqueur, and orange peel. Gently fold the jam into the fruit and pour mixture evenly over the pie dough.
- Roll out the remaining pie dough and carefully place it over the top of the fruit. Make a few cuts in the dough to vent, then brush it with a little of the egg white. Bake at 375 degrees F. for 40-45 minutes or until the crust is golden and the fruit is bubbling.
- In a small bowl, whisk the glaze ingredients together, adding a little more liquid, if needed, to thin. Drizzle over warm pie. Allow the pie to cool for at least an hour for the filling to set.
NotesFriends have given me a boatload of rhubarb this year and this is one of the ways I've put it to good use. This recipe is much like the apple pie squares I make in the fall. Slab pies are great for a crowd--it makes a lot and it's portable
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