MAKEOVER RHUBARB SHORTCAKE DESSERT
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 original's egg yolks, and the sugar was reduced. The resulting makeover recipe has half the total fat and 60% less saturated fat.--Taste of Home's Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. , 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 zest; pour over crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , 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. , 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 : Calories 332 calories, Fat 10g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 168mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
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Tayyaba Fatma
[email protected]I love the combination of the tart rhubarb and the sweet shortcake. It's the perfect balance of flavors.
Khadija Ibrahim
[email protected]This is my go-to rhubarb shortcake recipe. It's always a crowd-pleaser.
Liyakt ali
[email protected]I've made this shortcake several times now and it's always a hit. It's the perfect dessert for any occasion.
Abdul Razzaq Shaikh
[email protected]This is a great dessert for a potluck or party. It's easy to make and everyone loves it.
AHKELAHH
[email protected]I love that this recipe uses simple ingredients. I always have rhubarb, flour, sugar, and butter on hand.
Lazuli
[email protected]This recipe is so easy to follow. I'm not a very experienced baker, but I was able to make this shortcake without any problems.
Sardar Zohaib
[email protected]I made this shortcake with fresh rhubarb from my garden and it was amazing! The flavor was so much better than when I use store-bought rhubarb.
Donnie Adkins
[email protected]This is a great recipe for a summer dessert. It's light and refreshing, and the rhubarb adds a nice pop of color.
Jolie Mote
[email protected]I'm not a fan of rhubarb, but I loved this shortcake! The rhubarb was perfectly tart and the shortcake was fluffy and moist.
Nancy Frank
[email protected]I made this shortcake for a party and it was a big hit! Everyone loved the combination of the tart rhubarb and the sweet shortcake.
Gabriella Marley
[email protected]I love that this recipe uses simple ingredients. I always have rhubarb, flour, sugar, and butter on hand.
jawad TV
[email protected]This recipe is so easy to follow. I'm not a very experienced baker, but I was able to make this shortcake without any problems.
Bikee shah Bikee shah
[email protected]I made this shortcake with fresh rhubarb from my garden and it was amazing! The flavor was so much better than when I use store-bought rhubarb.
Roxana Jessup
[email protected]This is a great dessert for summer. It's light and refreshing, and the rhubarb adds a nice pop of color.
Abel Dave
[email protected]I'm not usually a fan of rhubarb, but this shortcake changed my mind. The combination of the tart rhubarb and the sweet shortcake was perfect.
Michael Cosper
[email protected]I made this for a potluck and it was a huge hit! Everyone loved it. I even had people asking for the recipe.
Amariana Ray
[email protected]This was the best rhubarb shortcake I've ever had! The rhubarb was perfectly tart and the shortcake was fluffy and moist. I will definitely be making this again.