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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:
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.

Printed from tasteofhome.com Jul 25, 2008

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Makeover Rhubarb Shortcake Dessert cont.

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.
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.