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Makeover Rhubarb Shortcake Dessert

Carol Gallagher, a missionary in Paupa, New Guinea asked our Test Kitchen to lighten up this favorite. Cream was replaced with 2% milk, orange marmalade was substituted for three of the original’s egg yolks, and the sugar was reduced. The resulting makeover recipe has half the total fat and 60% less saturated fat.--Taste of Home's Test Kitchen

12 ServingsPrep: 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. baking dish. Bake at 350° for 10-15 minutes or
until lightly browned. Cool.

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Makeover Rhubarb Shortcake Dessert (continued)

Directions (continued)

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.

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.

Nutrition Facts: 1 piece equals 332 calories, 10 g fat (5 g saturated fat), 75 mg cholesterol, 168 mg sodium, 56 g carbohydrate, 2 g fiber, 6 g protein.