*  Exported from  MasterCook  *
 
                          RHUBARB RASPBERRY PLATZ
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Base:
    1 1/2   c            Flour
    2       ts           Baking powder
      1/4   c            Sugar
      1/4   c            Butter
    1                    Egg -- beaten
      1/2   c            Cream -- light
                         Filling:
    3       c            Rhubarb -- chopped 1/2″
    1       c            Raspberries -- fresh
    1       c            Sugar
    1                    Egg -- beaten
      1/4   c            Flour
    2       ts           Butter -- melted
                         Topping:
    1       c            Flour
      3/4   c            Sugar
      1/2   ts           Baking powder
      1/4   c            Butter
    2       ts           Cream -- light
 
   Fat grams    per serving:              Approx. Cook
   Time: :45 Preheat oven to 325F.  BASE: Mix together
   flour, baking powder and sugar. Cut in butter (in food
   processor). Combine egg and cream, add a little more
   cream if need to make a soft sticky dough. Pat into
   lightly greased 9″ square cake pan.  FILLING: Combine
   fruit, sugar and flour. Combine egg and melted butter,
   add to fruit mixture. Spread evenly over base.
   TOPPING: Mix together flour, sugar and baking powder.
   Cut in butter. Stir in cream to make crumbly. Sprinkle
   over fruit filling. Bake at 325F for 45 to 50 minutes
   or till golden brown. To serve cut into squares, serve
   with ice cream or whipped cream. a Mennonite dish, a
   cross between a pie and coffee cake. From Canadian
   Living. any fruit (apple, pear, peach, berries,
   cherries) will do; adjust sugar according to tartness
   of fruit
  
 
 
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