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Rhubarb Shortcake Dessert

When I serve this dessert, it's always a hit. My family request this dish often.—Carol Jean Gallagher, Ukarumpa,
  • Total Time
    Prep: 30 min. Bake: 1-1/4 hours + cooling
  • Makes
    12 servings


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


  • 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.

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