Recipe
Rhubarb Raspberry Cream Dessert
Description:

This sweet and fruity confection will make everyone a rhubarb lover! Topped with Tillamook® Ice Cream, how can you go wrong?

Grand Prize Winner — Spokane, Wash. Tillamook Cheese Recipe Contest 2001. Submitted by Kerrin Tenneson, Coeur d'Alene, Idaho.

Instructions:
Make crust:          
Mix butter, flour and sugar; press into large oblong glass cake pan. Bake at 350 degrees F for 10-12 minutes. Remove from oven and let cool.           

Make filling:          
In the meantime, mix eggs, sugar, half-and-half, flour, and rhubarb until thoroughly blended. Fold in raspberries lightly and pour over baked crust.  Bake for approximately 45-55 minutes or until center is set.           
         
Make meringue topping:         
Beat egg whites until stiff. Add sugar and vanilla and mix for 1 or 2 minutes until well blended. Spread over creamy rhubarb filling and bake until lightly browned - approximately 5 minutes at 350 degrees F.            
         
Top with large scoop of Tillamook® Old-Fashioned Vanilla Ice Cream.

Ingredients:
Crust:         
1 cup Tillamook® Butter – softened        
2 cups all-purpose flour        
3 tablespoons powdered sugar        
         
Filling:         
6 large eggs        
2 cups granulated sugar        
1 cup whole cream or half and half        
4 tablespoons all-purpose flour        
5 cups fresh diced young rhubarb        
1 cup fresh raspberries        
         
Meringue topping:         
6 large egg whites        
3 tablespoons granulated sugar        
1 tablespoon vanilla