Makeover Rhubarb Shortcake Dessert Recipe

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Makeover Rhubarb Shortcake Dessert Recipe
Makeover Rhubarb Shortcake Dessert Recipe photo by Taste of Home
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Makeover Rhubarb Shortcake Dessert Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL 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. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool.
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.
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.
Originally published as Makeover Rhubarb Shortcake Dessert in Light & Tasty April/May 2005, p11

Nutritional Facts

1 piece: 332 calories, 10g fat (5g saturated fat), 75mg cholesterol, 168mg sodium, 56g carbohydrate (39g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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.
Originally published as Makeover Rhubarb Shortcake Dessert in Light & Tasty April/May 2005, p11

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Reviews forMakeover Rhubarb Shortcake Dessert

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cindiak User ID: 221828 263227
Reviewed Mar. 8, 2017

"Pretty easy to make. I left off the meringue since I'm not a fan."

MY REVIEW
VickyJayne User ID: 7782630 226914
Reviewed May. 25, 2015

"Pretty good recipe. Anyone who has trouble making a pie crust should make this. The orange marmalade gives it a different twist. Would make this again."

MY REVIEW
Potoski User ID: 7996755 206130
Reviewed Sep. 19, 2014

"It's Papua New Guinea. (note spelling...not paupa new guinea).

Papua New Guinea is the name of a country.
The capital is Port Moresby, Papua New Guinea."

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