Rhubarb Shortcake Dessert Recipe

Name: Rhubarb Shortcake Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350u00b0 for 10-15 minutes or until lightly browned. Cool.
2
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 350u00b0 for 50-60 minutes or until a knife inserted in the center comes out clean.
3
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.

1905

kcal

Calories

103

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 tablespoons sugar, 1 cup cold butter, 6 large egg yolks, and more.

Yes, Rhubarb Shortcake Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Shortcake Dessert

How did you like this recipe?

Frequently Asked Questions