Makeover Rhubarb Shortcake Dessert 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: Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover Rhubarb Shortcake Dessert cont. 6 egg whites 2 teaspoons vanilla extract 1/4 teaspoon cream of tartar 3/4 cup sugar 1 tablespoon finely chopped walnuts 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Makeover Rhubarb Shortcake Dessert 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. 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. Yield: 12 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008