 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
I am a retired housewife who has always loved to bake. To make this dessert lighter, try low-fat sour cream and a dollop of fat-free whipped topping. Ingredients:
1/2 cup sugar |
4 teaspoons quick-cooking tapioca |
3 cups sliced fresh or frozen rhubarb |
2 cups sliced fresh strawberries |
2 tablespoons orange liqueur or juice |
1 teaspoon grated lemon peel |
crust: |
1/2 cup butter, softened |
1/2 cup sugar |
1 egg |
1/2 teaspoon almond extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
topping: |
2 cups (16 ounces) sour cream |
1/2 cup sugar |
2 egg yolks |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine sugar and tapioca. Add rhubarb and strawberries; toss to coat. Stir in liqueur and lemon peel. Let stand for 15 minutes.
2. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract. Combine flour and baking powder; gradually add to creamed mixture and mix well.
3. Press dough onto the bottom of a greased 10-in. springform pan. Top with fruit mixture.
4. Combine the topping ingredients; spoon over fruit. Place pan on a baking sheet.
5. Bake at 350° for 55-60 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator. Yield: 12 servings.
|
|