1 ½ cups all-purpose flour
Rhubarb Shortcake Dessert
2 tablespoons sugar
½ cup cold butter
3 egg yolks
¼ cup orange marmalade
1 ¼ cups sugar
1/3 cup all-purpose flour
¼ teaspoon salt
5 cups chopped fresh or frozen rhubarb, thawed
1 cup milk
1 tablespoon grated orange peel
6 egg whites
2 teaspoons vanilla extract
¼ teaspoon cream or tartar
¾ cup sugar
1 tablespoon finely chopped walnuts
1. Combine flour and sugar; cut in butter until crumbly. Press into a 13” x 9” x 2” baking dish coated with nonstick cooking spray. Bake at 350 degrees for 10-15 minutes or until lightly browned. Cool.
2. 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 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
3. In a large mixing bowl, beat the egg whites, vanilla and cream or 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.
4. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.