Best Shortcake With Fresh Rhubarb Sauce Recipes

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STRAWBERRY AND RHUBARB SHORTCAKES



Strawberry and Rhubarb Shortcakes image

Provided by Damaris Phillips

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

1 pound strawberries, hulled and thinly sliced
2 to 4 tablespoons granulated sugar (start with 2 tablespoons, add more if the berries aren't very sweet)
3 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1/2 cup granulated sugar
1 to 1 1/2 teaspoons finely ground black pepper, optional
1 1/2 teaspoons fine salt
6 tablespoons cold unsalted butter, cut into cubes
1 1/2 cups rhubarb, cut into 1/2-inch dice (2 to 3 stalks)
1/2 cup cold milk, plus 2 tablespoons for brushing
1/2 cup heavy cream
2 teaspoons vanilla extract
1/4 cup turbinado sugar
Whipped cream, for topping

Steps:

  • For the macerated strawberries: Combine the strawberries and sugar in a medium bowl. Toss to combine. Cover with plastic wrap and refrigerate 1 to 2 hours.
  • For the shortcakes: Preheat the oven to 400 degrees F.
  • In a medium bowl, whisk together the flour, baking powder, sugar, salt, and pepper if using. Using a bowl scraper or your fingers, work in the butter until the mixture resembles a coarse meal (using your fingers will create a more cake-like texture). Add the rhubarb and toss to coat; make a well in the center. Combine the 1/2 cup milk, the cream and the vanilla, and pour this into the well. Mix just until combined.
  • Turn the dough out onto a floured surface and knead 5 or 6 times, then roll into a 3/4-inch-thick disc. Cut out rounds using a 3-inch biscuit cutter; make sure you don't twist the cutter, otherwise you'll squish the sides and the shortcakes won't rise. Knead the scraps together, re-roll and cut out rounds until all the dough has been used.
  • Place the rounds, bottom-side up, on a parchment-lined baking sheet. Brush each with milk and sprinkle with turbinado sugar. Bake until the tops are golden brown, about 25 minutes. Let cool completely on the baking sheet.
  • With a serrated knife, cut the shortcakes in half horizontally and place on a serving plate. Top the bottom halves with macerated strawberries and whipped cream, and cover with the top halves. Serve immediately.

BLACKBERRY AND RHUBARB SHORTCAKE



Blackberry and Rhubarb Shortcake image

No need to make shortcake from scratch. Start with a Betty Crocker pound cake mix, add the freshest fruits of the season, and you've created a classic summer dessert.

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

ALMOND SHORTCAKE WITH STRAWBERRY-RHUBARB SAUCE



Almond Shortcake with Strawberry-Rhubarb Sauce image

A delightful fruit dessert made using Original Bisquick® mix - almond shortcakes served with strawberry-rhubarb sauce and a dollop of whipped cream! A sweet treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 8

Number Of Ingredients 14

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.

Nutrition Facts : Calories 370, Carbohydrate 64 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 34 g, TransFat 1 1/2 g

STRAWBERRY AND RHUBARB SHORTCAKES



Strawberry and Rhubarb Shortcakes image

Fresh rhubarb and strawberries combine to make the perfect filling for rectangular-shaped biscuits in this homemade shortcake recipe.

Provided by Kaleb

Categories     Strawberry Shortcake

Time 1h10m

Yield 8

Number Of Ingredients 17

2 cups chopped rhubarb
¼ cup white sugar
2 tablespoons limoncello
2 teaspoons cornstarch
2 cups hulled and sliced strawberries
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup cold butter, cut into pieces
⅔ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon whipping cream
2 teaspoons coarse sugar
½ cup whipped cream, or to taste

Steps:

  • Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
  • Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
  • Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
  • Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
  • Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
  • Slice biscuits in half; serve with filling and whipped cream.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 44.8 g, Cholesterol 57.1 mg, Fat 13.5 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 8.1 g, Sodium 496.7 mg

STRAWBERRY RHUBARB SHORTCAKES



Strawberry Rhubarb Shortcakes image

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Bake     Mother's Day     Strawberry     Spring     Chill     Rhubarb     Gourmet

Yield Serves 6

Number Of Ingredients 20

For the filling
1 1/2 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
1/3 cup sugar
2 tablespoons fresh orange juice
1 pint strawberries, hulled and sliced
For the shortcakes
2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon double-acting baking powder
1 1/2 teaspoons cardamom
1 1/2 tablespoons freshly grated orange zest
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup well-chilled heavy cream
1 to 2 tablespoons sugar, or to taste
1/2 teaspoon orange-flower water (available at specialty foods shops) or vanilla, or to taste

Steps:

  • Make the filling:
  • In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.
  • Make the shortcakes:
  • Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.
  • In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.

STRAWBERRY RHUBARB SHORTCAKE



Strawberry Rhubarb Shortcake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 15

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan
2 cups cake flour, plus more for flouring the pan
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup sugar
1/4 cup heavy cream
3 large eggs
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 pound rhubarb (about 4 stalks), cut into 1-inch pieces
1/2 cup sugar plus 1 tablespoon sugar
One 16-ounce container strawberries, trimmed and sliced (about 3 cups)
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  • Beat the butter in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk together the cream and eggs. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.
  • Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely.
  • For the filling: Combine the rhubarb with 1/2 cup of the sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, then fold in half of the strawberries. Stir the remaining 1 tablespoon sugar into the remaining berries.
  • For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla in a medium bowl with a mixer until stiff peaks form.
  • Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate cut-side up. Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake, then top with the strawberry-rhubarb mixture. Place the second half of the cake cut-side dow, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake. Garnish with the remaining sliced strawberries.

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