RHUBARB SHORTCAKE DESSERT

Rhubarb Shortcake Dessert image

Provided by Taste of Home

Time 1h45m

Yield 12 servings.

Number Of Ingredients 17

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter
FILLING:
6 large 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 zest
MERINGUE:
6 large egg whites
2 teaspoons vanilla extract
Dash salt
3/4 cup sugar
2 tablespoons finely chopped walnuts

Steps:

Combine flour and sugar; cut in butter until crumbly. Press into a greased 13x9-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 zest; pour over crust. Bake at 350° for 50-60 minutes or until a knife inserted in 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.

Nutrition Facts :