Rhubarb Shortcake Dessert

• 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 350u0b0 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 350u0b0 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.

flour, sugar, cold butter, egg yolks, sugar, allpurpose, salt, frozen rhubarb, cream, orange zest, egg whites, vanilla, salt, sugar, walnuts

Taken from www.tasteofhome.com/recipes/rhubarb-shortcake-dessert/ (may not work)