Rhubarb Shortcake Dessert Recipe

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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,
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + cooling

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

Nutritional Facts

1 piece: 490 calories, 21g fat (12g saturated fat), 157mg cholesterol, 260mg sodium, 69g carbohydrate (49g sugars, 2g fiber), 7g protein.

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

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