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Rhubarb Shortcake Dessert

 Rhubarb Shortcake Dessert
When I serve this dessert, it's always a hit. My family request this dish often.—Carol Jean Gallagher, Ukarumpa,
12 ServingsPrep: 30 min. Bake: 1-1/4 hours + cooling

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1 cup cold butter
  • FILLING:
  • 6 egg yolks
  • 2 cups sugar
  • 1/4 cup King Arthur Unbleached 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°

2 of 2

Rhubarb Shortcake Dessert (continued)

Directions (continued)

  • 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.
Nutritional Facts: 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.