ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE

Almond Shortcake with Strawberry-Rhubarb Sauce image

Provided by @MakeItYours

Number Of Ingredients 14

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3 cups cut-up fresh rhubarb (about 1 1/4 lb)
1 cup sugar
1 tablespoon water
2 tablespoons cornstarch
2 tablespoons cold water
1 pint (2 cups) fresh strawberries, sliced
2 3/4 cups Original Bisquick® mix
3 tablespoons sugar
1/2 cup milk
3 tablespoons butter or margarine, melted
1 to 2 teaspoons milk
1 teaspoon sugar
2 tablespoons slivered almonds
Whipped cream, if desired

Steps:

Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water; stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.
In medium bowl, stir Bisquick mix, 3 tablespoons sugar, 1/2 cup milk and the butter until soft dough forms. Press in bottom of pan; brush with milk. Sprinkle with 1 teaspoon sugar and the almonds.
Bake 15 to 20 minutes or until light golden brown. Remove from pan; cut into wedges. Split wedges horizontally. Fill and top shortcakes with sauce; top with whipped cream.