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Rhubarb Raspberry Cream




Source of Recipe


Internet


List of Ingredients




Crust
1 C. Tillamook butter, softened
2 C. all-purpose flour
3 T. powdered sugar

Filling
6 large eggs
2 C. granulated sugar
1 C. whole cream or half-and-half
4 T. all- purpose flour
5 C. fresh diced young rhubarb
1 C. fresh raspberries

Meringue topping
6 large egg whites
3 T. granulated sugar
1 T. vanilla


Recipe



Make crust: Mix butter, flour and sugar; press into large oblong glass cake pan. Bake at 350 degrees for 10- 12 minutes. Remove from oven and let cool.

Make filling: In the meantime, mix eggs, sugar, half-and-half, flour, and rhubarb until thoroughly blended. Fold in raspberries lightly and pour over baked crust. Bake for approximately 45 to 55 minutes or until center is set.

Make meringue topping Beat egg whites until stiff. Add sugar and vanilla and mix for 1 or 2 minutes until well blended. Spread over creamy rhubarb filling and bake until lightly browned - approximately 5 minutes at 350 ºF. Top with large scoop of vanilla ice cream.