Raspberry-Rhubarb Platz

Mmmm..this is one of our favourite ones around this house!  Traditionally this recipe is made with just one fruit, and usually plum or rhubarb, but I love the mix of raspberries and rhubarb so I adjusted this recipe a little to suit.  It is also excellent with strawberries and rhubarb!  This recipe originates from one of my favourite blogs, Mennonite Girls Can Cook.  So if you're a non-menno gal like me who married a very menno guy, this blog is a wifesaver!

Preheat oven to 350*

Grease a 9x13" pan

(I use my stoneware bar pan and double this recipe)

Combine:

1 cup flour

1/2 cup white sugar

1 tsp baking powder

Cut in: 1/4 cup butter/marg

Once this resembles coarse crumbs add in a mixture of:

1/2 cup milk

1 fresh egg

1 tsp vanilla 

Mix well.  Mixture will be lumpy

Spread in greased pan

Top with finely diced fresh or frozen fruit of your choice.  I used approx 2 cups of chopped rhubarb and 1 1/2 cups raspberries (or strawberries.)

Crumb Topping:

(tip:  If you're doing a double recipe up to this point, you don't need to double this part..there's plenty!)

Combine: 1 1/2 cups flour and 1 1/2 cups white sugar

Melt 1/2 cup butter/marg

Drizzle butter over mixture and quickly combine to make small crumbs. 

Sprinkle over fruit and bake in the top 1/3 of your oven for approx 30 minutes until the top is golden brown.