Makeover Rhubarb Shortcake Dessert |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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 originalâs egg yolks, and the sugar was reduced. The resulting makeover recipe has half the total fat and 60% less saturated fat. Ingredients:
1-1/2 cups king arthur unbleached 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 king arthur unbleached 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:
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.
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