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 vote
Comments:
Ingredients
- 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
- 2 c
- all purpose flour
- 1 c
- butter or margerine
- 2 Tbsp
- granulated sugar or 1/2 powdered sugar
- 4
- egg whites
- 3/4 c
- granulated sugar
- 1 tsp
- cream of tartar
FILLING:
CRUST: BUTTER COOKIE CRUST
TOPPING : MERINGUE (NOT SHOWN)
How to Make RASPBERRY / RHUBARB DESSERT
- 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. - 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) - 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. - 4ALTERNATIVE TOPPING:
10oz of Whipped Topping such as Cool Whip. (Spread over the top when the desert is cooled.)
