Rhubarb Raspberry Cream Dessert

Ingredients

Crust

• 1 cup butter, softened
• 2 cups all-purpose flour
• 3 tablespoons confectioners' sugar

Filling

• 6 large eggs
• 2 cups granulated sugar
• 1 cup whole cream or Half-and-Half
• 4 tablespoons all-purpose flour
• 5 cups fresh diced young rhubarb
• 1 cup fresh raspberries

Meringue Topping

• 6 large egg whites
• 3 tablespoons granulated sugar
• 1 tablespoon vanilla extract

Instructions

Crust

1. Mix butter, flour and confectioners' sugar; press into a 9 x 13 inch glass baking dish.
2. Bake at 350 degrees F for 10 to 12 minutes.
3. Remove from oven and let cool.

Filling

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

Meringue Topping

1. Beat egg whites until stiff.
2. Add sugar and vanilla extract and mix for 1 or 2 minutes until well blended.
3. Spread over creamy rhubarb filling and bake until lightly browned - approximately 5 minutes at 350 degrees F.
4. Top with large scoop of Tillamook vanilla ice cream.

Attribution

2001 Tillamook Recipe Contest Grand Prize Winner - Spokane, Washington - Submitted by Kerrin Tenneson, Coeur d'Alene, Idaho