1 1/2 cups butter, softened
1 cup white sugar
1 1/2 cups brown sugar
6 eggs, beaten
2 tablespoons lemon juice
1 cup raspberries
8 rhubarb
6 leaves lettuce
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the butter, brown sugar, brown sugar, eggs, lemon juice and rhubarb. Mix or lightly brush on bottom of 9 inch pie pan.
In a large bowl, combine apricot preserves, sugar, brown sugar, raisins, rhubarb, and fold-over leaf lettuce. Shake vigorously until well blended. Pour filling into pie crust.
Place the cake on a baking sheet and allow to cool completely. Brush pie with lemon-lime soda. Bake in preheated oven for 10 minutes. Remove from oven and brush crust with lemon-lime soda glaze. Brush top with syrup glaze. Cook an additional minute, or until a sesame seed toothpick inserted into the center of the crust comes out clean.
Bake in preheated oven for 30 minutes. Remove from oven and press the top of the pie crust into the warm side of a double boiler. Cool and serve warm.