raspberry / rhubarb dessert
This was my mom's, from her mom. Very good and very easy. This was my mother's recipe as is the photo.
prep time
cook time
method
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yield
Ingredients
- FILLING:
- 4 cups ruhbarb(fresh or frozen)
- 1 cup raspberries (fresh or 10oz. frozen)
- 2 cups granulated sugar
- 4 - egg yolks, reserve whites
- 4 tablespoons all purpose flour
- CRUST: BUTTER COOKIE CRUST
- 2 cups all purpose flour
- 1 cup butter or margerine
- 2 tablespoons granulated sugar or 1/2 powdered sugar
- TOPPING : MERINGUE (NOT SHOWN)
- 4 - egg whites
- 3/4 cup granulated sugar
- 1 teaspoon cream of tartar
How To Make raspberry / rhubarb dessert
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Step 1FILLING : - 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.
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Step 2CRUST : 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)
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Step 3TOPPING: 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.
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Step 4ALTERNATIVE TOPPING: 10oz of Whipped Topping such as Cool Whip. (Spread over the top when the desert is cooled.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Tag:
#Quick & Easy
Keyword:
#butter
Keyword:
#rhubarb
Keyword:
#raspberry
Keyword:
#crust
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