24 Jul 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.