Makeover Rhubarb Shortcake Dessert Recipe

Makeover Rhubarb Shortcake Dessert Recipe

Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 332
  • Fat:
  • 10 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 75 mg
  • Sodium:
  • 168 mg
  • Carbohydrate:
  • 56 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g


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Makeover Rhubarb Shortcake Dessert

Light & Tasty

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 30 min. Bake: 1 hour + cooling

Ingredients:

  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • FILLING:
  • 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
  • MERINGUE:
  • 6 egg whites
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 tablespoon finely chopped walnuts

Directions:

Combine flour and sugar; cut in butter until crumbly. Press into a 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool.
    In a mixing bowl, beat egg yolks and orange marmalade; add 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 mixing 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. Editor's Note: This recipe was tested with Land O Lakes light stick butter. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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