Recipe - Rhubarb Raspberry Platz

Base:
1 One half cup Flour
2 teaspoon Baking powder
One fourth cup Sugar
One fourth cup Butter
1 Egg; beaten
One half cup Cream; light
Filling:
3 cup Rhubarb; chopped 1/2"
1 cup Raspberries; fresh
1 cup Sugar
1 Egg; beaten
One fourth cup Flour
2 teaspoon Butter; melted
Topping:
1 cup Flour
Three fourths cup Sugar
One half teaspoon Baking powder
One fourth cup Butter
2 teaspoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini