raspberry / rhubarb dessert

★★★★★ 1
By Lee Sweet
from Milaca, MN

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

★★★★★ 1

Ingredients For raspberry / rhubarb dessert

  • 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

How To Make raspberry / rhubarb dessert

  • 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.)
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