Rhubarb Shortcake recipe

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Ingredients

2 cups diced rhubarb
1 cup white sugar
2 cups all-purpose flour
1 cup sour cream
2 teaspoons baking powder
1 pinch salt
2 ½ cups white sugar, divided
1 pint fresh strawberries, hulled and sliced thin
3 cups diced rhubarb
½ cup water
1 tablespoon cornstarch

Nutrition Info

475.4 calories
carbohydrate: 104.3 g
cholesterol: 11.2 mg
fat: 5.8 g
fiber: 2 g
protein: 4.3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 142.9 mg
sugar: 78.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix 2 cups rhubarb and 1 cup sugar together in a bowl, set aside to allow juices to release, about 10 minutes. Combine flour, sour cream, baking powder, and salt in a bowl. Add rhubarb-sugar mixture to flour mixture, mix until just blended. Pour into an 8-inch square baking pan.

  3. Bake in the preheated oven until golden brown, 25 to 35 minutes. Cut shortcake into 9 squares.

  4. Mix 1 1/2 cups sugar and strawberries together in a bowl, set aside to allow flavors to meld, about 10 minutes.

  5. Place 3 cups rhubarb and water in a saucepan over medium heat. Stir in 1 cup sugar, bring to a boil. Lower heat, simmer until tender, about 15 minutes. Remove from heat, mash with a potato masher. Return to medium heat, add cornstarch and return to boiling. Simmer, stirring, until sauce is thick, 3 to 5 minutes.

  6. Pour strawberry-sugar mixture into rhubarb sauce, stir until well mixed. Cool completely in the refrigerator, about 1 hour. Spoon sauce over shortcake squares.

Recipe Yield

9 servings

Recipe Note

Old-fashioned rhubarb shortcake recipe (from scratch) that uses fresh rhubarb in the shortcake as well as in the sauce!

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