Rhubarb Raspberry Cream Dessert

Source: 2001 Tillamook Recipe Contest Grand Prize Winner - Spokane, WA - Submitted by Kerrin Tenneson, Coeur d'Alene, Idaho

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 extract

Make crust: Mix butter, flour and sugar; press into large oblong glass cake pan. Bake at 350 degrees F for 10 to 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 to 55 minutes or until center is set.

Make meringue topping Beat egg whites until stiff. Add sugar and vanilla extract 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 vanilla ice cream.