RASPBERRY / RHUBARB DESSERT

Lee Sweet

By
@sweetjonaris

This was my mom's, from her mom. Very good and very easy. This was my mother's recipe as is the photo.


Featured Pinch Tips Video

Ingredients

FILLING:

4 c
ruhbarb(fresh or frozen)
1 c
raspberries (fresh or 10oz. frozen)
2 c
granulated sugar
4
egg yolks, reserve whites
4 Tbsp
all purpose flour

CRUST: BUTTER COOKIE CRUST

2 c
all purpose flour
1 c
butter or margerine
2 Tbsp
granulated sugar or 1/2 powdered sugar

TOPPING : MERINGUE (NOT SHOWN)

4
egg whites
3/4 c
granulated sugar
1 tsp
cream of tartar

Directions Step-By-Step

1
FILLING :
- Cook all ingredients in a saucepan on medium high heat - stiring constantly.
- Cook until it reaches a rolling boil and thickens. Spread over the baked crust.
2
CRUST : BUTTER COOKIE CRUST
- Work all ingredients into a crumbly mixture.
- Pat the mixture into a 9"x13" cake pan or (2) two 9" pie pans.
Bake at 350 degrees untill Golden Brown. (My oven bakes it in about 12-15 minutes)
3
TOPPING: MERINGUE
- Beat egg whites until stiff. Fold in the sugar and cream of tartar.
- Spread over the pie filling touching the crust to seal it.
Bake at 325 degrees until golden brown. At least 10 Minutes - watch carefully.
4
ALTERNATIVE TOPPING:
10oz of Whipped Topping such as Cool Whip. (Spread over the top when the desert is cooled.)

About this Recipe

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy