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Rhubarb Shortcake Dessert

1 ½ cups all-purpose flour
2 tablespoons sugar
½ cup cold butter
3 egg yolks
¼ cup orange marmalade
1 ¼ cups sugar
1/3 cup all-purpose flour
¼ teaspoon salt
5 cups chopped fresh or frozen rhubarb, thawed
1 cup milk
1 tablespoon grated orange peel
6 egg whites
2 teaspoons vanilla extract
¼ teaspoon cream or tartar
¾ cup sugar
1 tablespoon finely chopped walnuts

1. Combine flour and sugar; cut in butter until crumbly. Press into a 13” x 9” x 2” baking dish coated with nonstick cooking spray. Bake at 350 degrees for 10-15 minutes or until lightly browned. Cool.
2. In a mixing bowl, beat egg yolks and orange marmalade; add sugar, flour and salt. Stir in the rhubarb, milk and orange peel; pour over crust. Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
3. In a large mixing bowl, beat the egg whites, vanilla and cream or 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.
4. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.

Picking InfoJuly 17th, 2019

  THE 2019 SEASON IS OVER BLUEBERRY PICKING 2020 Mid -June               PICKING INSTRUCTIONS 1. Check in at sales building to get picking containers. 2. P

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

Picking Hours Update May 30th, 2019

Good morning Pickers,    Picking hours for the remainder of the week will be Thursday 8am-2pm Friday 8am-12noon Saturday 8am-12 noon or as long as the berries last  We will let you know

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