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Rhubarb (Fruit) Platz

Submitted by: lauriek on October 9, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Rhubarb (Fruit) Platz

This is one of many versions of a traditional Mennonite fruit dessert. It is an easy recipe, tastes much like pie, and good served hot or cold with ice cream or cream. It is excellent for dessert or coffee time on a lazy sunday afternoon. The fruit filling can be any fruit that you wish to use…just like pie! Again, it is one of my favorites!

Difficulty: Easy

Servings: varies

Ingredients

DOUGH:
3 c. flour (can use up to half whole wheat or whole grain)
1 c. shortening
1 egg
enough milk to make a soft dough


FILLING:
1/2-1 c. sugar
1/3 c. flour
4 c. chopped rhubarb (drained if frozen)

Directions

Dough: Mix dough as for pie crust and fit half of it into a small cookie sheet or biscuit pan.


Filling: Pour the filling into the crust. Cover with the remaining dough. Brush the top with a little of the beaten egg (save just a little or use an extra egg) and sprinkle with sugar. Bake at 350*F for 45 minutes. Freezes well.

Categories: Cookies & Bars, Desserts, Old-Fashioned, Other Desserts, Pies

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  1. 1-28
    8:23
    pm

    Do I need to cook the filling before adding it to pan? Or will raw rhubarb work here?
    Thanks

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