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Rhubarb Raspberry Cream Dessert

Source of Recipe

Posted by azlinda


Recipe Introduction

Source: 2001 Tillamook Recipe Contest Grand Prize Winner - Spokane, WA - Submitted by: Kerrin Tenneson, Coeur d’Alene, ID

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- 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 Tillamook Vanilla ice cream.