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