raspberry / rhubarb dessert
(1 rating)
This was my mom's, from her mom. Very good and very easy. This was my mother's recipe as is the photo.
(1 rating)
Ingredients For raspberry / rhubarb dessert
- 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
- 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
- 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
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for RASPBERRY / RHUBARB DESSERT:
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