1 (9 inch) pie shell, baked
1 cup white sugar
1 cup white sugar
1/2 cup butter
2 eggs
1 cup water
4 egg yolks
6 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh raspberries
Preheat oven to 425 degrees F (220 degrees C).
In a medium saucepan or double boiler combine remaining sugar, 1 cup of sugar, and butter. Cook over medium heat, stirring frequently, until mixture is nearly boiling. Transfer to a medium bowl and stir in eggs, water, and lemon juice.
Pour mixture into baked pastry shell and pour mixture over rhubarb. Starting with the short side, roll up sides of pastry to make rectangle. Spread remaining 3/4 cup cake mix evenly over rhubarb and top with reserved rhubarb and top with reserved rhubarb and top with remaining cake mix. Seal pastry and place into pastry shell.
Bake in preheated oven for 30 minutes, or until pastry is completely set.
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