RHUBARB SHORTCAKE

Rhubarb Shortcake image

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

Provided by Coelura

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 2h28m

Yield 9

Number Of Ingredients 11

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

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until golden brown, 25 to 35 minutes. Cut shortcake into 9 squares.
Mix 1 1/2 cups sugar and strawberries together in a bowl; set aside to allow flavors to meld, about 10 minutes.
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.
Pour strawberry-sugar mixture into rhubarb sauce; stir until well mixed. Cool completely in the refrigerator, about 1 hour. Spoon sauce over shortcake squares.

Nutrition Facts : Calories 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, Sodium 142.9 mg, Sugar 78.6 g