Rhubarb Shortcake Dessert Recipe

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When I serve this dessert, it's always a hit. My family request this dish often.—Carol Jean Gallagher, Ukarumpa,

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Rhubarb Shortcake Dessert Recipe

Prep: 30 min. Bake: 1-1/4 hours + cooling

Yield: 12 Servings

30 75 105

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter
FILLING:
6 egg yolks
2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
5 cups chopped fresh or frozen rhubarb, thawed
1 cup half-and-half cream
2 teaspoons grated orange peel
MERINGUE:
6 egg whites
2 teaspoons vanilla extract
Dash salt
3/4 cup sugar
2 tablespoons finely chopped walnuts

Directions

Combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool.
In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in the rhubarb, cream and orange peel; pour over crust. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
In a large bowl, beat the egg whites, vanilla and salt 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: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Lighter version: Makeover Rhubarb Shortcake Dessert

Nutritional Analysis: 1 piece equals 490 calories, 21 g fat (12 g saturated fat), 157 mg cholesterol, 260 mg sodium, 69 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Rhubarb Shortcake Dessert in Light & Tasty April/May 2005, p11