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Ingredients
- 1Â 1/2 c. Flour
- 2 tsp Baking pwdr
- 1/4 c. Sugar
- 1/4 c. Butter
- 1 x Egg, beaten
- 1/2 c. Cream, light
- 3 c. Rhubarb, minced 1/2"
- 1 c. Raspberries, fresh
- 1 c. Sugar
- 1 x Egg, beaten
- 1/4 c. Flour
- 2 tsp Butter, melted
- 1 c. Flour
- 3/4 c. Sugar
- 1/2 tsp Baking pwdr
- 1/4 c. Butter
- 2 tsp Cream, light
Directions
- Cook Time:45 Preheat oven to 325F. BASE: Mix together flour, baking pwdr and sugar. Cut in butter (in food processor). Combine egg and cream, add in 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 in to fruit mix. Spread proportionately over base. TOPPING: Mix together flour, sugar and baking pwdr. Cut in butter.
- Stir in cream to make crumbly. Sprinkle over fruit filling. Bake at 325F for 45 to 50 min or possibly until golden. To serve cut into squares, serve with ice cream or possibly 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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