SHORTCAKE WITH FRESH RHUBARB SAUCE RECIPE
Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. -Rena McCalment, Sharpsville, Indiana
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease an 8-in.-square baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry.
- Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
- In a small saucepan over medium-high heat, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.
- Yield: 9 servings (2-1/4 cups sauce).
- Originally published as Shortcake with Fresh Rhubarb Sauce in Taste of Home
- April/May 2015, p80
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