SHORTCAKE WITH FRESH RHUBARB SAUCE
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 Taste of Home
Categories Desserts
Time 1h
Yield 9 servings (2-1/4 cups sauce).
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.
Nutrition Facts : Calories 294 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 152mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
RHUBARB SHORTCAKE
I found this recipe in my mom's old recipe box. I hate rhubarb, but I won't throw the recipe away , it's in her handwriting. For those of you who LIKE rhubarb, I hope this is good! :)
Provided by Marlene.
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350*.
- In a bowl, sift together the flour, soda and salt.
- In another bowl mix the sour cream, sugar and rhubarb.
- Combine together.
- Mix well.
- Turn into a greased 9X9X2" pan.
- Bake for 30 minutes.
LIBBY'S RHUBARB SHORTCAKE
This was copied two times in Libby's cookbook so I'm guessing she liked this recipe. The directions are scarce. I'm writing what's here and guessing on the rhubarb filling because it just said to have the sweetened cooked rhubarb.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- CAKE:
- Cream butter and sugar.
- Add flour, baking powder, vanilla, and milk.
- Bake in cake layer pans at 350 degrees Fahrenheit until browned and done.
- FILLING:.
- For filling, cook rhubarb in 1/2 cup water and add sugar until sweet enough for you (Cook until thick, stirring constantly; this is how I cook it).
- When cakes are cool, split and fill with rhubarb which has been previously cooked and sweetened.
Nutrition Facts : Calories 400.2, Fat 10.6, SaturatedFat 6.5, Cholesterol 27.8, Sodium 152.9, Carbohydrate 72.2, Fiber 1.9, Sugar 40.7, Protein 5.2
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