BLACKBERRY AND RHUBARB SHORTCAKE

Blackberry and Rhubarb Shortcake image

Provided by Brooke Lark

Categories Dessert

Time 45m

Yield 12

Number Of Ingredients 15

1 box Betty Crocker™ pound cake mix
1/4 teaspoon ground cinnamon
1/4 cup butter, softened
2 tablespoons water
1 teaspoon almond extract
Grated peel and juice of 1 lime
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange
2 tablespoons butter
2 cups finely chopped fresh rhubarb
1 cup agave nectar
1 pint (2 cups) fresh blackberries
1 tablespoon vanilla
1 1/2 cups whipped topping
1/4 cup powdered sugar

Steps:

Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with baking spray with flour.
In large bowl, beat Pound Cake ingredients with whisk until well combined. Divide batter evenly between pans. Bake 20 to 25 minutes or until cake is set in center. Cool in pans slightly, about 15 minutes.
In 10-inch skillet, melt 2 tablespoons butter. Add rhubarb; cook over medium-high heat 5 to 7 minutes or until rhubarb is softened. Remove from heat. Stir in agave nectar, blackberries and vanilla. Cool 5 minutes.
Cut pound cake into 1-inch-thick slices; place on individual serving plates. Top each slice with Blackberry-Rhubarb Sauce and whipped topping. Sprinkle with powdered sugar.

Nutrition Facts : ServingSize 1 Serving