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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 28th, 2018

Picking Schedule Pick Your Own is closed until 2019 Please check back starting in May 2019 for updates    Estimated Picking Dates   Strawberries- Late May  Rhubarb- Late May Sweet

Photo(s) added: , Another New PhotoJune 7th, 2017

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