Rhubarb Raspberry Platz
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
butter
|
|
| 1 | each |
eggs
beaten |
|
| ½ | cup |
cream
light |
|
| Filling | |||
| 3 c Rhubarb; choppe |
rhubarb
chopped |
*
|
|
| 1 | cup |
raspberries
fresh |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
butter
melted |
|
| Topping | |||
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | cup |
butter
|
|
| 2 | teaspoons |
cream
light |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
butter
|
|
| 1 | each |
eggs
beaten |
|
| 118 | ml |
cream
light |
|
| Filling | |||
|
rhubarb
chopped |
*
|
||
| 237 | ml |
raspberries
fresh |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
butter
melted |
|
| Topping | |||
| 237 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
baking powder
|
|
| 59 | ml |
butter
|
|
| 1E+1 | ml |
cream
light |
|
Directions
Preheat oven to 325℉ (160℃).
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 until golden brown.
To serve cut into squares, serve with ice cream or whipped cream.
