RASPBERRY / RHUBARB DESSERT
By
Lee Sweet
@sweetjonaris
1
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:
Ingredients
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FILLING:
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4 cruhbarb(fresh or frozen)
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1 craspberries (fresh or 10oz. frozen)
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2 cgranulated sugar
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4egg yolks, reserve whites
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4 Tbspall purpose flour
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CRUST: BUTTER COOKIE CRUST
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2 call purpose flour
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1 cbutter or margerine
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2 Tbspgranulated sugar or 1/2 powdered sugar
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TOPPING : MERINGUE (NOT SHOWN)
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4egg whites
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3/4 cgranulated sugar
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1 tspcream of tartar
How to Make RASPBERRY / RHUBARB DESSERT
- 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.)
