Makeover Rhubarb Shortcake Dessert Recipe

Makeover Rhubarb Shortcake Dessert Recipe


1-1/2 cups all-purpose flour

2 tablespoons sugar

1/2 cup cold butter


3 egg yolks

1/4 cup reduced-sugar orange marmalade

1-1/4 cups sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

5 cups chopped fresh or frozen rhubarb, thawed

1 cup 2% milk

1 tablespoon grated orange peel


6 egg whites

2 teaspoons vanilla extract

1/4 teaspoon cream of tartar

3/4 cup sugar

1 tablespoon finely chopped walnuts

How to make it

Combine flour and sugar; cut in butter until crumbly. Press into a 13-in. x 9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool.

In a large bowl, beat egg yolks and orange marmalade until blended; add the sugar, flour and salt. Stir in the rhubarb, milk and orange peel; pour over crust. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.

In a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form.

Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.
Yield: 12 servings.