RASPBERRY / RHUBARB DESSERT

Name: RASPBERRY / RHUBARB DESSERT
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

By Lee Sweet
@sweetjonaris

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

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

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
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How to Make RASPBERRY / RHUBARB DESSERT

Step-by-Step

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.
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)
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.
ALTERNATIVE TOPPING:
10oz of Whipped Topping such as Cool Whip. (Spread over the top when the desert is cooled.)