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
Shortcake with Fresh Rhubarb Sauce
Shortcake with Fresh Rhubarb Sauce
Prep Time
30 min
Cook Time
30 min
Yield
9 servings (2-1/4 cups sauce)
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
Directions
- 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
1 piece with 1/4 cup sauce: 294 calories, 9g fat (2g saturated fat), 22mg cholesterol, 152mg sodium, 51g carbohydrate (35g sugars, 2g fiber), 4g protein.
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