Name: Shortcake with Fresh Rhubarb Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 9
Ingredients: 1-1/2 cups chopped fresh rhubarb -; 1/4 cup shortening -; 3/4 cup sugar -; 1 large egg -; 1-1/4 cups all-purpose flour -; 3/4 teaspoon baking powder -; 1/4 teaspoon salt -; 1/4 teaspoon baking soda -; 1/4 teaspoon ground cinnamon -; 1/2 cup 2% milk -; 1/4 cup chopped walnuts or pecans -; Sauce: -; 3/4 to 1 cup sugar -; 1/2 cup water -; 4 cups cubed fresh rhubarb (1-inch) -; Dash ground cinnamon, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Shortcake with Fresh Rhubarb Sauce

1. 1-1/2 cups chopped fresh rhubarb -

2. 1/4 cup shortening -

3. 3/4 cup sugar -

4. 1 large egg -

5. 1-1/4 cups all-purpose flour -

6. 3/4 teaspoon baking powder -

7. 1/4 teaspoon salt -

8. 1/4 teaspoon baking soda -

9. 1/4 teaspoon ground cinnamon -

10. 1/2 cup 2% milk -

11. 1/4 cup chopped walnuts or pecans -

12. Sauce: -

13. 3/4 to 1 cup sugar -

14. 1/2 cup water -

15. 4 cups cubed fresh rhubarb (1-inch) -

16. Dash ground cinnamon, optional -

How to cook deliciously - Shortcake with Fresh Rhubarb Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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.